This recipe comes from my "other half"
Light, spicy, fragrant, yet can pack a punch (the recipe isn't bad, either!!!!)
To make the green curry paste:
5 Fat lemongrass stalks, chopped
15g Peeled galangel, or ginger, chopped
2 Hot green chillies, chopped
3 Kaffir lime leaves, chopped
10 Black peppercorns, chopped
50g Garlic, chopped
100g Shallots, chopped
1 Teaspoon shrimp paste
3 Tablespoons of water
Good pinch of salt
Throw the lot into a small blender or mini food processor, and grind into a smooth paste
*There might well be more than you need for this recipe, but the paste can be stored, sealed in a jar in the fridge for upto 2 weeks or so, for later use
For the dish itself:
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
225g New potatoes, cut into chunks
100g Green beans, trimmed and halved
1 Tablespoon vegetable or sunflower oil
1 Garlic clove, chopped
1 rounded tablespoon of the Thai green curry paste made earlier
400ml Coconut milk
2 Teaspoon Thai fish sauce
1 Teaspoon caster sugar
2 Fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
A good handful of basil leaves
Rice to serve
Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.