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Savisto World Foods: Thai Green Curry

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Savisto World Foods: Thai Green Curry

We've started a new series over on our YouTube channel, where we pick some of our favourite foods from around the world, cook them and show you how it's done. In this particular installment, Thailand is the country of interest and Thai Green Curry is the meal of our affection.

Thai Green Curry is very different from the Indian curry dishes you might be used to, but the complex flavours are definitely worthy of your time, and palate.

Before you go off and make it, though, you need to arm yourself with some Thai Green Curry Paste. This is the one ingredient that takes the curry from ‘yeah, I enjoyed that’ to ‘seriously, that’s the best thing I’ve ever tasted. Give me more, now!’ 

Thai Green Curry Paste

You’ll have to gather together a few ingredients for this, but it’ll only take a few minutes to make, then you can get onto adding it to the main dish.

What you need:

20g green birds eye chillies
40g green serrano chillies
4 cloves garlic
2 shallots 
1 thumb sized chunk of galangal/ginger 
2 kaffir lime leaves 
2 stalks lemongrass 
1 tbsp white pepper (corns are best)
1 tsp coriander seed
1 tsp cumin seed
1 tsp salt 
1 tbsp fish sauce 
1 tbsp groundnut oil or water
Handful coriander leaves

What you need to do:

1. Toast the cumin and coriander seeds for 30 seconds on a high heat, or until fragrant.

2. Put all of the ingredients into the hand blender. Add the water or groundnut oil and blend away until paste is formed. Store covered in the fridge for up to two weeks.

Thai Green Curry

With the paste ready, you can crack on with the main attraction. Traditionally a whole chicken would be used in such a recipe, but we've opted for chicken thighs instead, just to keep things simpler. 

What you need:

2-4 chicken thighs
Thai green curry paste
Kaffir lime leaves
1-2 red bell peppers
200g coconut cream 
Fresh coriander
Thai eggplant or aubergine or mushrooms (optional)

What you need to do:

1. Boil 2-3 cups of water in a pan.

2. Put a frying pan over medium heat and sear the chicken thighs. This helps to seal in flavour and add some extra texture. 

3. With the water boiling, add a good chunk or two of the paste and stir well. 

4. Add the chicken thighs to the boiling water and lower the heat. 

5. Cook for about 30 minutes until the broth reduces. Stir in the coconut cream, peppers and leaves. Drop in a pinch of salt and cook for a further 5 minutes. 

6. Garnish with coriander and serve with rice.

Curry of the Thai green variety is one of the best things around. We're showing you how to make the dish, as well as the key ingredient that sets it apart from all other curries.