Celebrity chef Adrian ‘Richo’ Richardson joins, high on the Bombers victory last night, to share a delicious recipe for Thai Green Chicken Curry.

Recipe:

I know you can buy Thai curry pastes everywhere these days. But I still believe it is almost as easy to make your own from scratch-and homemade versions do have a much fresher and more vibrant flavour.

If you have a food processor, you can whiz up a curry paste in a matter of minutes. I often make it in large quantities and freeze it to have on hand whenever I need a curry fix!

I cook the curry sauce on its own-which you can even do ahead of time-and add the chicken in thin slices in the last five minutes.

Combine the curry paste ingredients in a food processor and blend to a paste.

Heat the oil in a large heavy-based saucepan. Add the curry paste, lemongrass and lime leaves and fry for 3-5 minutes, stirring, until fragrant. Stir in the palm sugar, then the coconut cream and stock. Bring to a boil, then lower the heat and simmer for 20 minutes, stirring from time to time.

Add the sliced chicken and allow to return to a simmer.

Cook for 5-10 minutes, until the chicken is just cooked through. Stir in the lime juice and serve with steamed rice.

Serves 4
3 tablespoons vegetable oil
1 lemongrass stalk, bruised with the back of a knife and cut in half
2 kaffir lime leaves
50g palm sugar
800 ml coconut cream
500 ml chicken stock or water
800 g free-range chicken breasts,
finely sliced
juice of 2 limes
Green Curry Paste
1 onion, finely sliced
4 garlic cloves, crushed
3 tablespoons grated ginger
3 tablespoons grated galangal(optional)
1 small green or red chilli, seeded and sliced
2 cups roughly chopped coriander roots, stalks and leaves
2 tablespoons fish sauce
1 tablespoon soy sauce

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