- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Blow people away with our ultimate Thai curry. It takes more effort, but once you taste the sour and sweet flavours tamed by coconut milk you won't look back
Ingredient:
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tbsp shrimp paste
- 3 garlic cloves, chopped
- 3 shallots, peeled and chopped
- handful coriander stalks, roughly chopped
- 12 green bird's-eye chillies, deseeded if you don't like it very hot
- half a thumb-sized piece galangal, chopped
- half a finger-sized piece turmeric, roughly chopped
- 2 sticks lemongrass, chopped
- For the curry
- 2 x 400g cans coconut milk
- 1 tbsp light brown soft sugar
- 6 skinless chicken thighs, roughly chopped
- 4 lime leaves, scrunched
- 2 tbsp fish sauce
- 100g green beans, cut in half
- 1-2 limes (to taste), cut in half
- handful Thai basil leaves
- 1 red chilli, finely sliced
- cooked jasmine rice, to serve
