Ingredients
Base
- 3-4 Tbsp green curry paste (I like Maesri or Valcom)
- 2 Tbsp neutral oil
- 3-4 cloves garlic, finely chopped
- 1-2 bird's eye chillies (or thai green chillies), de-seeded and finely chopped
Liquids
- 200 ml coconut cream
- 200 ml coconut milk
- 1/2 cup chicken stock
Protein (+ Marinade)
- 300-400 g chicken thigh (or barramundi), large diced/cubed
- 1 tsp fish sauce
- pinch sugar
Vegetables
- snow peas, sliced
- green beans, sliced
- bamboo shoots, sliced
Seasoning
- 1-2 Tbsp fish sauce
- 1 Tbsp palm sugar
Aromatics / Finish
- 2-4 kaffir lime leaves
- zest of 1/2 lime
- juice of 1/2-1 lime
- optional thai basil or coriander
Method
- Fry and develop the base. Heat the oil over medium heat, then add the curry paste and fry for 2-3 minutes until fragrant. Add the garlic and chopped chillies to cook briefly, then stir in the coconut cream and cook until it begins to split and look slightly oily.
- Build the curry. Pour in the remaining coconut milk and stock. Stir in 1 Tbsp fish sauce, 1 Tbsp palm sugar and the kaffir lime leaves, and bring to a gentle simmer.
- Cook protein and vegetables. Add the chicken and cook for 5-7 minutes until nearly done. Add the vegetables in stages (harder vegetables first, softer ones later) and cook until they are just tender.
- Finish and balance. Turn off the heat and add the lime zest and juice. Taste and adjust: more fish sauce for salt and funk, more palm sugar to balance spice and salt, and more lime for brightness.
To Serve
Serve with jasmine rice. Optional garnishes include sliced fresh chilli, lime wedges, fresh herbs like thai basil or coriander, and maybe fried shallots.
Wine Pairing
Good options include Riesling (Clare Valley or Eden Valley preferred, Marlborough NZ also works), or Pinot Gris (Mornington Peninsula or Central Otago). Ideally, choose wine with high acidity and slight sweetness to pair with the coconut, lime and spice.