Ingredients
Paste
1 small brown onion or shallot, roughly chopped
6 cloves garlic
5cm piece of galangal, peeled and roughly chopped
5 stalks lemongrass, tough stalks removed, inner part roughly chopped
2 green chillies, more or less to taste
zest of 3 makrut limes
1/2 cup of coriander, chopped
1 tbsp coriander seeds
1 tsp cumin seeds
3 cloves
12 peppercorns
1/4 tsp nutmeg powder
1/2 tsp turmeric
1/2 tsp salt
Curry
~1/2 the curry paste
500g chicken thighs, diced into 2cm cubes
3 spring onions, white parts chopped into 2 cm lengths, green tops finely chopped
Pak choi, choi sum, gai lan – a mix of Asian vegies or sub in broccoli, carrot, snowpeas, beans. Whatever is in season.
5 makrut lime leaves
1 tbsp fish sauce
1/2 tsp sugar
1 tin coconut milk
1/2 cup water
plenty of fresh Thai basil or coriander, roughly chopped
Method
To make the paste, add all the wet ingredients to a food processor and blend to a fine paste. Dry toast the coriander seeds, cumin seeds, cloves and peppercorns over a low heat until fragrant. Add to a spice grinder with the nutmeg, turmeric and salt and blitz to a powder. Add to food processor and blend until thoroughly combined.
To make the curry, heat some vegetable oil over a low heat in a wok and add the curry paste. Fry for 2 mins until very fragrant. Add lime leaves and sugar and fry for a further 2 minutes. Add fish sauce and cook for 1 min. Add white parts of spring onion and chicken and stir fry for 2 mins then add water and mix well, Cook for ~5 mins then add coconut milk and bring to a low simmer. Add vegies and cook until they are to your liking. I prefer there still being some crunch rather than soggy. Take off the heat, stir in the Thai basil/coriander and green spring onion tops and serve over steamed jasmine rice.
Store excess curry paste in a glass jar in the fridge. Keeps for months.
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