Chicken green curry | Women's Weekly Food

Ingredients

• 1/4 cup (70g) green curry paste (see recipe below)
• 3 1/4 cup (800ml) coconut milk
• 2 fresh kaffir lime leaves, torn
• 1 tablespoon peanut oil
• 1 kilogram chicken thigh fillets, quartered
• 2 tablespoon fish sauce
• 2 tablespoon lime juice
• 1 tablespoon grated palm sugar
• 100 gram green beans, trimmed,chopped coarsely
• 2 small_piece zucchini (300g), chopped coarsely
• 1/3 cup loosely packed fresh thai basil leaves
• 1/4 cup coarsely chopped fresh coriander
• 1 tablespoon fresh coriander leaves
• 1 long green chilli, sliced thinly
• 2 green onions, sliced thinly
• Green curry paste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 8 long green chillies, chopped coarsely
• 1 clove garlic, quartered
• 2 green onions, chopped coarsely
• 10 centimetre stick (20g) thinly sliced fresh lemon grass
• 1 fresh kaffir lime leaf, sliced thinly
• 5 gram piece fresh galangal, chopped finely
• 1 tablespoon coarsely chopped coriander (root and stem mixture)
• 1/2 teaspoon shrimp paste