Ingredients
- 270ml light coconut cream
- 4 boneless chicken thighs, thinly sliced
- 2-3tbsp fish sauce
- 270ml light coconut milk
- 1 1/2 cup water
- 410g baby corn spears, half or quarter if they are big
- 225g Valcom Bamboos Shoot, thinly sliced
- 3 kaffir lime leaves, squashed and torn
- A handfull of fresh Thai Basil leaves
- For the paste
- 8 green chilli, deseeded or leave if you want your curry really hot
- A large pinch of salt
- 10 g fresh galalangal, sliced
- 12 g lemongrass, sliced
- 1 medium size fresh kaffir lime zest, do not omit this
- 1tbsp scrapped and chopped corriander root
- 10g fresh tumeric, sliced
- 110g fresh French shallots, sliced
- 15g peeled fresh garlic, sliced
- 1tsp shrimp paste, lightly roasted
- 10 white peppercorns, roasted and ground
- 1/2 tsp corriander seeds, roasted and ground
- 1/4tsp cumin seeds, roasted and ground
Method
- To make the paste lightly pound each ingredients. The idea is to be able to release their essential aroma and oil. Put each pounded ingredient in a bowl or blender. Using a stick blender or in a blender, blend those ingredients until smooth and form a fine paste. Make a short burst when blending the ingredients as the heat of the blender might burn the essential oil and aroma of the ingredients.
- In a deep pan or wok, over medium heat add light coconut cream. Simmer for about 1 minute. Add half the paste, stir regularly to prevent burning, until fully combine for about 3 minutes. Increase heat to medium high, add sliced chicken, continue to stir until fragrance and chicken is half cooked. Add fish sauce, light coconut milk and half the water. Bring to the boil then simmer, continue to stir for about 3 minutes. Add corn, bamboo shoots and kaffir lime leaves continue to simmer until chicken is cooked. Add more water if you like your curry a little bit runny. Add Thai basil leaves, stir until lightly wilted and fragrance. Taste and add more fish sauce if needed.You do not need to add sugar as the coconut milk is already sweet.You should have a very fragrant and full with flavour green curry.
- Garnish with fresh Thai basil leaves. Served with Jasmine steamed rice.
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
