Dougall's Thai Green Curry
1 stalk lemongrass, outer husks removed and chopped
5 cm piece of ginger, peeled and chopped
2-3 cloves of garlic
2-3 green chillies (adjust to your taste)
juice and zest of a lime
a large bunch of fresh basil
a large bunch of fresh coriander
1 tbsp fish sauce
1/2 tsp shrimp paste
a few glugs of olive oil
2 chicken breasts, chopped
1 tin coconut milk
An excellent recipe for this curry, very fragrant and great with rice and chips
In a food processor put the onion, ginger, lemongrass, garlic, chillies, lime zest and juice and whizz to a rough paste. Add the fish sauce, shrimp paste, basil, coriander and oil and whizz again to quite a fine paste.
Heat a wok or large frying pan and add the paste. Fry for about 5 mins over a medium heat, stirring occasionally. Add the chicken and fry for a few more minutes, stirring to coat the chicken in the paste. Pour in the tin of coconut milk, bring to the boil and simmer for around 15-20 minutes until the chicken is cooked. Check the seasoning - add salt/more lime juice if needed. Serve with rice.