Prep time: 25 minutes
Cooking: 1 minute


Curry Paste

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil

For curry

800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn



To make curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a very food processor to make a paste. (Or you can utilize a pestle and mortar).
Next, heat the oil within a large heavy-based pan. Tip from the curry paste with 1 tsp ground turmeric and stir on the medium heat a couple of minutes. Add the onions and cook, stirring for 5 minutes.

Season the chicken pieces with salt and pepper and improve the pan, stirring to coat inside the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and carry to the boil. Reduce the heat to some simmer and cook gently for 30 minutes to an hour before the chicken is tender.
Skim off any excess oil on top of the curry. Taste add salt and pepper if you feel its needs. Add the beans and pay for another few minutes before beans are tender.
To serve, scatter the coriander leaves within the curry and serve with rice and roti.

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