Spicy : Thai Green Coconut Curry

Who doesn’t love a good curry! Rich with flavourful Asian ingredients including coconut milk, kaffir lime, lemongrass, bamboo, ginger, galangal and chillies! Chef Joseph at Karma Kandara invites you to enjoy his signature Thai Green Chicken Curry served with jasmine rice.  Says Chef Joseph: ‘All the flavours of Bangkok but no troubles in the kitchen’.  P.S. If chicken isn’t your thing you can substitute with firm tofu or fresh fish instead (add these at the last minute so they don’t overcook).

Thai Green Curry with Chicken, Bamboo Shoots, Coconut Milk and Jasmine Rice

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Recipe:

Pre prep process:

• Place the cubed chicken in mixing bowl. Evenly coat with 60 grams of Green Curry Paste. Season with a touch of salt and white pepper. Cover and let stand while prepping rest of veggies.
• Smash the stems of the coriander and set aside in another bowl with 10 kaffir lime leaves, sliced ginger, smashed galangal, sliced green chilies.
• Roast over open fire the green capsicum, peel under cold water removing charred skin, seeds and stem. Set aside.
• Steam the bamboo shoots, set aside.

To Prepare the Curry:

• In a heavy bottom pot, warm the vegetable oil over medium high heat.
• Add the shallots and red onions, saute until transluscent
• Add the garlic and continue to saute until alost caramelised.
• Add the green chilies, smashed coriander, galangal, ginger and kaffir lime leaves. Continue to cook until the shallots/ garlic are caramelised and ginger & galangal become fragrant.
• Add the 150 grams of Curry Paste and slightly brown.
• Add the chicken stock, rock sugar and lemongrass stalks. Reduce the heat to low simmer and cook for 30- 40 minutes.
• Remove the lemongrass and galangal.
• Transfer to a blender and puree smooth starting on low while increasing the speed.

CAUTION: If you begin on high speed, the hot broth may fly out of the top. Burn risk.

• Add the roasted capsicum continue to puree smooth.
• Transfer the puree back into the pot and place on the stove over low heat.

NOTE: If you have a hand blender this process is easier by just pureeing everything in the cooking pot.

• In a non- stick saute pan with a touch of vegetable oil, sear the marinated chicken and place into the curry base. Gently cook for 8 minutes.
• Add the bamboo shoots and quartered Thai eggplant with coconut milk. Continue to cook for another 8 minutes.

NOTE: If you are using fresh coconut milk, it is important to constantly stir gently so it doesn’t separate.

• Add the Hon jameji mushrooms and long beans, cook gently.
• Season to taste with Fish sauce, fresh lime juice and mor rock sugar if needed.
• Add the coriander leaves & holy basil.
• In a small bowl mix the cornstarch & cold water to make a slurry. Adjust the consistency by adding to the curry.

NOTE: If cornstarch is needed to thicken the curry (it depends on how fast you cooked the curry with liquid evaporation). This step may not be necessary- it’s a matter of preference. When adding a “slurry”. Bring the curry up to a rolling boil and pour in the cornstarch water mixture. You will see your curry thicken immediately. Reduce the heat to low and cook for 3 minutes.

• Ready to serve with steamed jasmine or your favorite rice!