The Old Boar - Green Curry

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Written by Bear

Friday, 15 February 2008

The Green Curry, along with Pad Thai, is probably the most famous Thai dish outside of Thailand, or Siam as my mother calls it.

However, the green curry served in many restaurants in the UK is missing two things: sweetness and tons of chilli. For in Thailand Green Curry is the hot one.

Recently I watched Nigella Lawson cook a really quick Green Curry on television. She was really proud of herself. But she got a couple of things wrong. To start with Green Curry is meant to be quick, and quicker than she did it. Secondly she made it far too complicated.

So, here is a very basic, and searingly good Green Curry - Bear style!

Oh, I have left out the palm sugar - I really cant get my head round the way the Thais drown everything in sugar!

1 whole Chicken, deboned and chopped into mouthfuls. (or you can also use Duck)
2 cans Coconut Milk
5 spring onions
1 bunch Coriander, roots and all
3 Lime Leaves
2 stalks Lemon Grass
10 + green chillis - the smaller hot ones, if you dare, or fewer of the fat mild ones with seeds removed.
3 cm cube of Ginger
8 cloves Garlic
2 tbs Fish Sauce
1 tbs crushed coriander seed
Salt to taste
3 Tbs Peanut Oil
1 small can shredded Bamboo Shoots (get the panda to let go first)
large handful or so of pea aubergine
small bunch of Sweet Basil (If you cant get the sweet version, DONT substitute with italian - wrong taste! Just leave it out)

In a blender or food processor add the onions, lime leaves, coriander, lemon grass, chillies (de seeded or not!), ginger, garlic and coriander seed. Blitz to a rough paste (don't make it too fine or it will lose texture.)

Heat the oil in a very large saucepan to medium heat - do not make ti too hot or you may need to evacuate the house. Add the paste you have just made and fry, stirring continuously, for about 2 minutes. Add the coconut milk and fish sauce and bring to a low boil. Put in the Chicken and pea aubergines. Fast Simmer till chicken is just cooked, 10 minutes or so. Add the bamboo shoots and salt to taste. Cook for 2 minutes more then sprinkle in chopped sweet basil. Serve with gently steamed Thai fragrant rice.

The trick to this dish is speed. It should have a light aromatic taste which can be spoilt with over cooking. However, do check your chicken is cooked properly!

You can add other vegetables like ordinary aubergines, string green beans, etc, but dont over do the veggies, it can spoil the taste. You may also wish to experiment how much of the paste to add. I like mine strong, you may wish yours milder. The paste will keep for a week or two in a sealed jar in the fridge, especially if you add a little oil to it.

Tags: green curry thai coriander lemon grass ginger fish sauce coconut
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