Thai Green Curry Paste

Heat a small non-stick fry pan over medium heat. Add the cumin and coriander seeds, shaking the pan frequently to toast the seeds evenly for 2–3 minutes, or until fragrant and light golden.

Place the seeds in a mortar & pestle, and beat until finely ground.

In a food processor add the toasted ground seeds, green chillis, garlic, galangal, lime leaves, lemongrass, chopped coriander, oil, shrimp paste, sugar and spring onions. Process into a thick paste, scraping down the sides of the bowl. Makes approx. 1 cup.

Chicken & Kumara Curry

Heat a large non stick fry pan over a medium heat, add the oil followed by the quartered chicken thighs. Turn the chicken thighs often until just starting to colour. Remove the chicken from the fry pan, and add the diced kumara. Add more oil if required. Toss the kumara over the heat for 5 mins until just starting to colour and become crispy. Remove from heat.

Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2 – 3 mins or until warmed through and fragrant. Add the coconut milk and stock, stirring to combine and bring to a simmer. Add the chicken and kumara, return to a simmer and cook for 5 – 8 mins or until the chicken and kumara are cooked through. Add the fish sauce and stir to combine.

To Serve

Serve the curry on a serving platter, with cooked rice and wilted Bok Choy. Top the curry with cashews, chilli, coriander and lime wedges.

Serves 6