Thai chicken curry recipe - Chef Craig Flinn

Ingredients

• Two 8 fl oz cans (500 mL) coconut milk
• Green Curry Paste (recipe follows)
• 3 boneless skinless chicken breasts (about 8 oz/250 g each), thinly sliced
• 2 carrots, thinly sliced on diagonal
• 1 red onion, coarsely chopped
• 1 sweet red pepper, coarsely chopped
• 1 small 6 fl oz can (200 mL) bamboo shoots
• Big handful fresh snow peas
• 1 cup (250 mL) sliced shiitake mushrooms
• 4 green onions, cut in 1-inch (2.5 cm) lengths
• 1 stalk lemongrass, tough outer leaves removed
• 8 green chili peppers, halved and seeded
• 5 cloves garlic
• 2 shallots, coarsely chopped
• 1 bunch cilantro, thoroughly washed and coarsely chopped
• 1 piece gingerroot (about 2-in/5 cm long), coarsely chopped
• Zest and juice of 1 lime
• 2 tbsp (30 mL) fish sauce
• 2 tbsp (30 mL) soy sauce
• 2 tbsp (30 mL) liquid honey
• 2 tsp (10 mL) sesame oil
• 2 tsp (10 mL) cumin seeds
• 2 tsp (10 mL) coriander seeds
• 1⁄2 tsp (2 mL) salt