image courtesy of johnnyikon.com
You can't beat a good hearty curry especially during the colder months. It gives a wonderful full feeling when eaten and the spiciness of the dish leaves a tingling sensation to the palate. It also a very warming and hearty dish that's ideal for sharing. This recipe is very well suited to a slow cooker also, so for a preparation no brainer it can be prepared int he morning and left to fettle of its own accord until dinnertime.
Yesterday I went to visit an old friend and head chef Ian, who I hadn't seen for a year or so. Catching up is always a refreshing experience, and although my visit was business in part (he needed help setting up some things online), it was incredibly nice to once again chew the cud and wish each other well for the festive season and the new year ahead.
Amongst the many palate hugging delights i was compelled to taste during my visit, (the home made mince pies, and vegetable broth for lunch with home made bread were a triumph), after we had sorted out our online business I was treated to dinner - which consisted of this wonderful curry with banana. The presence of the banana wasn't announced, and tucking in I discovered it much to my delight. "ooh banana"Ii exclaimed with delight. Ian chuckled to himself, realising his own secret victory. Rice pudding was offered for dessert, which i had to decline. I was well and truly full.
This recipe serves a large batch, but don't feel obliged to eat it all in one go. If you are serving the larger family there should be enough here for seconds (or even thirds). Any leftovers are easily frozen and can be reheated for those who require a quick lunch or dinner etc. If like me you do this and take leftovers to work, the enjoyment will carry on for much longer after. The resonant vapours may also tease your fellow workmates. If this is the case, feel free to share this recipe.
5 Tablespoons of green curry paste (Home made is preferable)
100ml of olive oil
6 Cloves garlic, crushed
2 Stem of lemon grass, tender part only chopped finely
5 Lime leaves, shredded
8 Tablespoons of ground coriander
1600ml of coconut milk
20 chicken thighs, skin removed
6 Green chillies
50g of Torn basil
4 Table spoons of Nam Pla sauce
3 Tablespoons of Lime juice
Fry off the garlic and curry paste in the oil
After about three minutes, add the lemon grass; lime leaves and half the coconut milk, until the sauce splits
Add coriander, chicken, banana and chillies and simmer for 15 minutes
Add remainder of the coconut milk and cook for a further five minutes
Just before serving fold in the basil, fish sauce and lime juice
Serve with sweet potato wedges and or coconut rice. Enjoy!
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