Thai Green Chicken & Kumara Curry

Thai Green Curry Paste

1 tsp cumin seeds

1 tbspn coriander seeds

1 – 3 long green chillies, depending on heat required, roughly chopped

2 garlic cloves

30g galangal or ginger, peeled & chopped

6 thai lime leaves, stems removed & shredded

2 stalks fresh lemongrass, white part only, thinly sliced

1 c coriander leaves, stems & leaves chopped

1 tbspn peanut or vegetable oil

½ tsp shrimp paste

1 tbspn grated palm sugar or brown sugar

3 spring onions, roughly chopped

Chicken Kumara Curry

2 tbspn oil

8 chicken thighs, trimmed and quartered

1 kg red kumara, skin on, washed & cut to a medium dice

1 c Thai green curry paste (above)

1 x 400ml can coconut milk

1 c chicken stock

2 tbspn fish sauce

To Serve

fresh coriander leaves

½ c roasted cashews, roughly chopped

1 long red chilli, thinly sliced

cooked white rice

bok choy, wilted

lime wedges

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