World Cuisine

  • 2 tablespoons groundnut oil
  • 2.5 cm (1 inch) piece finely chopped fresh root ginger
  • 2 shallots, chopped
  • 4 tablespoons ready-made or homemade Thai green curry paste (see below)
  • 625 g (1¼ lb) boneless, skinless chicken thighs, cut into 5 cm (2 inch) pieces
  • 300 ml (½ pint) canned coconut milk
  • 4 tablespoons Thai fish sauce (nam pla)
  • 1 teaspoon soft brown sugar
  • 3 kaffir lime leaves, finely chopped
  • 1 green chilli, deseeded and finely sliced
  • salt and black pepper
  • fried chopped garlic, to garnish

Heat the oil in a wok over a low heat. Add the ginger and shallots and stir-fry for about 3 minutes or until softened. Add the curry paste and fry for 2 minutes.

Add the chicken to the wok and stir until evenly coated in the spice mixture. Fry for 3 minutes to seal the chicken pieces, then stir in the coconut milk and bring the curry to the boil. Reduce the heat and cook the curry over a low heat, stirring occasionally, for about 10 minutes or until the chicken is cooked through and the sauce has thickened.

Stir in the fish sauce, soft brown sugar, kaffir lime leaves and chilli. Cook the curry for a further 5 minutes, then add salt and pepper to taste. Garnish the curry with fried garlic and serve with medium rice noodles, if liked.

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