Ingredients

Thai curry paste:

• 5 green chilli seeds removed if you like it less spicy
• 1 tbsp. galangal or ginger chopped
• 2 stalks lemongrass roughly chopped
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. salt
• 4 cloves garlic peeled
• 2 shallots diced
• Small handful thai basil
• Stems from a bunch of fresh coriander
• 1 tsp. fermented shrimp paste

• 1 x 400g tin coconut milk
• 2 lime leaves
• 500g chicken thighs diced
• 1 tbsp. palm sugar
• 2 tbsp. fish sauce to taste
• 150g Sugar snap peas
• Thai basil to serve
• Lime juice to taste

Method

1. To make the green Thai curry paste, pop all of the ingredients into a mini blender or processor and blitz into smooth. You can add a splash of water to help you along to break it down if necessary. Alternatively, if you’ve got loads of time on your hands you can bash this up in a mortar and pestle. This will make enough paste for two curries, so pop the other half in the freezer until needed.
2. Add a small amount of oil into a pan, and then fry the paste over a medium to low heat for around five minutes. Pour in the coconut milk, crush the lime leaves before adding in and then bring up to a gentle simmer. Add in the chicken thighs and cook for 10 to 15 minutes over at gentle heat until the chicken is cooked through. Sprinkle in the palm sugar, fish sauce and some sugar snap peas, then cook for further three minutes. Finally serve with a portion of rice, some Thai basil and lime juice to taste.