Thai Green Curry with Chicken recipe | Delia Smith

Name: Thai Green Curry with Chicken recipe | Delia Smith
Ingredients: 1 lb (450 g) cooked chicken, sliced into shreds; 1 pint (600ml) coconut milk (you will need to buy two tins); 8 green bird eye chillies (whole); 1 level teaspoon shrimp paste; 1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice; 1 rounded teaspoon kaffir lime peel, pared and thinly shredded; 7 thin slices Thai ginger (galangal); 1 heaped teaspoon coriander stalks, chopped; ½ level teaspoon roasted ground cumin; ½ level teaspoon roasted ground coriander; 3 garlic cloves; 5 Thai shallots peeled (or normal shallots if not available); 3-4 level dessertspoons Thai fish sauce; 1 level teaspoon palm sugar; 3 level dessertspoons fresh green peppercorns (or preserved in brine); 7 kaffir lime leaves; ½ mild red chilli, de-seeded and cut into hair-like shreds; 1 oz (25 g) Thai basil leaves

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Delia's Thai Green Curry with Chicken recipe. This recipe is inspired by The Oriental's Cookery School in Bangkok. The unique flavours of Thai cooking are so simple and – because you can use a...

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Ingredients

1 lb (450 g) cooked chicken, sliced into shreds
1 pint (600ml) coconut milk (you will need to buy two tins)
8 green bird eye chillies (whole)
1 level teaspoon shrimp paste
1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 rounded teaspoon kaffir lime peel, pared and thinly shredded
7 thin slices Thai ginger (galangal)
1 heaped teaspoon coriander stalks, chopped
½ level teaspoon roasted ground cumin
½ level teaspoon roasted ground coriander
3 garlic cloves
5 Thai shallots peeled (or normal shallots if not available)
3-4 level dessertspoons Thai fish sauce
1 level teaspoon palm sugar
3 level dessertspoons fresh green peppercorns (or preserved in brine)
7 kaffir lime leaves
½ mild red chilli, de-seeded and cut into hair-like shreds
1 oz (25 g) Thai basil leaves