Classic green chicken curry recipe | delicious. magazine

Ingredients

• For the paste
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 1 tsp white peppercorns
• Good pinch of salt
• 1 tbsp finely chopped galangal
• 1 tbsp finely chopped lemongrass
• 2 Thai shallots or 1 regular shallot, peeled and finely chopped
• 12 green bird’s eye chillies, de-stemmed and chopped
• 2 long green chillies, de-stemmed and finely chopped
• 4 tbsp finely chopped fresh coriander root, with some stem attached (see Know-how)
• 1 garlic clove, peeled and finely chopped
• 2cm piece fresh turmeric, finely chopped
• Grated zest 1 kaffir lime (see tips)
• 1 tsp kapi (shrimp paste)
• For the curry
• 2 tbsp vegetable oil
• 400ml coconut milk
• 350g chicken thighs, cut into 2cm pieces
• 1–2 tbsp nam pla (fish sauce)
• Pinch of caster sugar (optional)
• 65g pea aubergines
• 2 Thai round aubergines (eggplants), cut into quarters
• 100g bamboo shoots, chopped
• 2 long red chillies, diagonally sliced into 3 pieces
• Large handful of fresh Thai sweet basil
• 1 long orange chilli (optional)