Delicious UK - (01)January 2020

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0 MIN

MAKE

AHEAD

Thepastewillkeepchilled

inanairtightcontainer for

up to 3 days, but it’s best

used the day it’s made (see above).

KNOW-

HOW

Some specialist ingredients

are essential here. Fresh

galangal, kaffir limes and

Thai round and pea aubergines are

available from Thai supermarkets

or online at thai-food-online.co.uk.

If you can’t find one or all of these

ingredients, replace them with

1 tbsp readymade galangal paste;

1 shredded kaffir lime leaf (from

large supermarkets); 3 regular

NEXT
MONTH
Part 2: Kay’s
stir-frying
technique

aubergines, sliced lengthways (add

in step 3). Thai basil and shrimp

paste are available from large

supermarkets or Asian grocers.

FOOD

TEAM’S

TIP

This curry is SPICY. Reduce

the number of chillies by as

much as half if you’re not

ready for Kay’s Thai-style hit of heat.

FOR THE GREEN CURRY PASTE

• ½ tsp coriander seeds


• ½ tsp cumin seeds


• 1 tsp white peppercorns


• 1 tbsp finely chopped fresh
  galangal (see Know-how)


• 1 lemongrass stalk, finely
  chopped


• 1 shallot, finely chopped


• 12 green bird’s eye chillies,
  chopped (see tip)


• 2 long green chillies, chopped


• 4 tbsp chopped fresh coriander
  root or stems


• 1 garlic clove, chopped


• 2cm piece fresh turmeric,
  chopped


• Finely grated zest 1 kaffir lime
  (optional; see Know-how)


• 1 tsp shrimp paste
  (see Know-how)

FOR THE CURRY

• 2 tbsp vegetable oil


• 400ml tin coconut milk


• 350g free-range skinless,
  boneless chicken thighs,
  roughly chopped


• 2-4 Thai round aubergines,
  quartered (see Know-how)


• 2 tbsp fish sauce


• 65g pea aubergines (optional;
  see Know-how)


• 100g tinned bamboo shoots,
  drained, plus extra to serve


• 2 long green chillies


• Handful fresh Thai basil leaves
  (see Know-how)


• Handful fresh coriander (optional)

1 Pound the green curry paste

ingredients in a pestle and mortar

with a pinch of salt, starting with

the hardest ones, as listed, working

down to the softest, until you have

a uniform, close-textured paste

(see box, left, and Make Ahead).

2 To make the curry, heat the

vegetable oil in a large saucepan

or wok and fry the curry paste

over a medium heat until it smells

fragrant. Add half the coconut milk,

then bring to the boil slowly, stirring

to dissolve the paste. Once the paste

has dissolved, turn down the heat

and let the coconut milk simmer

until you see oil appearing on the

surface. Stir in 200ml cold water,

then turn up the heat to bring the

curry to the boil again.

3 Add the chicken and Thai round

aubergines, then the remaining

coconut milk. Bring back to the boil,

then simmer for 6 minutes. Add the

fish sauce. Taste and adjust the

seasoning – it should taste hot, salty

and herbaceous. If the curry is too

thick, add a little extra water. You

want soupiness, not a thick gravy.

4 Add the pea aubergines (if using),

bamboo shoots and the long green

chillies. Simmer for another 3-4

minutes until the chicken is cooked

through and the aubergines are just

tender. Taste and season again.

5 Top with the Thai basil, coriander

(if using) and extra bamboo shoots.

Serve with steamed jasmine rice.

PER SERVING 365kcals, 24.4g fat

(15.5g saturated), 25.4g protein,

8.6g carbs (5.5g sugars),

2.3g salt, 4.7g fibre

WINE EDITOR’S CHOICE

Try a tangy, brightly

fruity New Zealand

sauvignon blanc

(it will work

best with

a slightly

milder

version of

Kay’s dish).

Howtomaster

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SPECIALEQUIPMENT

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COVERRECIPE

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(Thaigreenchicke

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SERVES 4. HANDS-ON TIME 40

Thepastewillke

PHOTOGRAPHS

MAJA SMEND

FOOD ST YLING

SOPHIE AUSTEN-SMITH

STYLING SARAH BIRKS