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To make the paste:

  • Coriander seeds 3.0 g
  • Cumin seeds 3.0 g
  • Banana shallots 50.0 g
  • Green Chillies 5.0 g
  • Garlic 10.0 g
  • Ginger fresh 10.0 g
  • Coriander 60.0 g
  • Lemongrass 10.0 g

For the curry sauce:

  • Vegetable oil 20.0 ml
  • Fish sauce 30.0 ml
  • Lime juice 30.0 ml
  • Lime leaves 1.0 g
  • Brown sugar 15.0 g
  • White Chicken Stock (scratch) 300.0 ml

To finish the curry:

  • Spring onions 50.0 g
  • Frozen peas 80.0 g
  • Chicken breast, skinless 600.0 g
  • Basil 20.0 g
  • Mint 10.0 g
  • Broccoli 200.0 g
  • Green peppers 200.0 g
  • Baby Corn 80.0 g
  1. To make the paste:

    • Trim and rinse all the ingredients then blend together into a smooth paste.
    • Adjust seasoning to taste then cover and chill (can be frozen) until required.
  2. For the curry sauce:

    • Fry the green curry paste for 2-3 min. in vegetable oil then add the coconut milk, stock, fish sauce, lime juice & leaves and sugar and bring to a simmer.
    • This stock can be held at this stage ready for addition of vegetables and chicken to order during service.
  3. To finish the curry:

    • Pour the sauce into a saucepan and bring to the boil then add the vegetables and chicken then reduce the heat and simmer for 3 min.
    • Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 min.
    • Season to taste and garnish with the chopped herbs.