Ingredients
- 4 chicken thigh fillets, boneless, skinless and cut into bits
- 200 g green beans, halved
- 1 tbsp oil
- 250 ml coconut milk
- 120 ml water
- 6 kaffir lime leaves , available from oriental food stores
- 1 bunch of chopped spring onions, for garnish
- ½ tsp coriander seeds
- 1 tsp shrimp paste
- ½ tsp ground cumin
- 3 small fresh chillies
- 3 green shallots, finely chopped
- 2 cm of galangal, chopped
- 2 cloves of garlic, minced
- 1 stem of fresh lemon grass - chopped
- 1 handful of fresh coriander
- 2 kaffir lime leaves - chopped
- 2 tbsp oil
- 1 tbsp fish sauce
Instructions
Step 1
First, roast the coriander and cumin seeds without oil in the frying pan for two minutes, shaking the pan constantly. Next, wrap the shrimp paste in a little foil and cook under a hot grill for two minutes, Flipping the package over twice. Next, mix the roasted spices with the shrimp paste for 5 seconds in the blender. Add all the remaining spices in the Curry Paste list together with the oil: green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, lime leaves and blend for a few seconds, till the mixture forms a smooth paste.
Step 2
Heat the oil in the wok at medium heat, then add curry paste and cook for a minute, stirring frequently, until fragrant.
Step 3
Make the curry sauce: pour the coconut milk and water to the wok and boil them. Use half coconut cream and half coconut milk for thicker curry sauce.
Step 4
Add the chicken pieces, the beans and lime leaves to the sauce, and mix them well. With the wok uncovered, simmer for around fifteen minutes, until the chicken is done. Add the fish sauce and stir until well blended.
Step 5
place the curry in a serving bowl with the spring onions.
Step 6
If you like, it can also be served with a bowl of white rice and pickled cucumber.
