Thai Green Curry from Scratch

Serves 4 Intermediate Cook 30 mins

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Create your own Thai green curry paste for this delicious recipe using Schwartz Kaffir Lime Leaves and Whole Star Anise.

Ingredients

4 cm (thumb sized piece) fresh ginger, peeled and crushed
2 tsp Schwartz Garlic Cooking Paste
3 fresh medium green chillies, de seeded
1 bunch coriander leaves
½ tsp Schwartz Mustard Seed
½ tsp Schwartz Turmeric
2 tsp Schwartz Coriander Ground
1 Schwartz Star Anise Whole
1 tbs oil
450g (1lb) boneless, skinless chicken breast, cubed
400g tin coconut milk
1 tbs Thai fish sauce
½ tsp caster sugar
2 Schwartz Kaffir Lime Leaves
1 bunch spring onions, sliced
1 tbs lime juice

Method

STEP 1Place the ginger, Garlic, chillies, coriander leaf and Sea Salt into a food processor and blend to a paste with a little water.

STEP 2Heat a large pan and add the Mustard Seed, Turmeric, Coriander Ground and Star Anise Whole and dry roast for around 30 seconds. Remove from the pan and leave to cool.

STEP 3Add the oil to the pan and heat. Add the chicken and fry over a medium heat for 3-4 minutes or until sealed on all sides, do not brown.

STEP 4Add the paste and fry with the chicken for 1-2 minutes. Return the roasted spices to the pan with the coconut milk, Thai fish sauce, sugar, Kaffir Lime Leaves and simmer uncovered over a medium heat for 8-10 minutes, stirring frequently until the sauce begins to thicken.

STEP 5Add the spring onions and lime juice and cook for a further 2 minutes. Serve with Thai sticky rice.