Like many an over privelidged twonk I spent my Gap Yah on the well trodden South-east Asia trail. Whilst I try not to remember mooching around full moon parties with big hair and school friends under the guise of ‘travel’, I’ve never forgotten Thailand’s food.

Thai green curry is probably their poster boy and is made with kaffir lime leaves and fresh green chillies which give the vibrant green colour. The latter provide plenty of kick and I find anything hotter than this only compromises taste. I love showy alpha-males who order vindaloos in curry houses; they’d never eat them if no one was watching right?

Serve with rice and a bottle of the local Chang or Singha beer. Or if you’re feeling particularly nostalgic a plastic bucket of Sangsom whiskey and red bull slurped through a straw.

For the curry paste
15 small green chilies
4 shallots
2 garlic cloves
50g root ginger
10 fresh/ frozen kaffir lime leaves
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp salt
100g lemon grass

For the curry
800ml coconut cream
4 tsp curry paste
4 chicken breasts cut into strips
2 tsp palm sugar
I aubergene, cut into cubes
4 tbsp soy sauce
2 red chilies finely cut
8 kaffir lime leaves
2 handfuls of coriander
1 handful of thai basil
1 red onion finely sliced
3 heads of pak choi

To make the paste

  • Toast the coriander and cumin seeds in a dry pan to help release their flavour.
  • Place in a blender and grind to a fine powder.
  • Add the remaining ingredients and blend together into a smooth paste.

To make the curry 

  • Its best to start by cooking your rice first as the curry is very quick to make.
  • In a sauce pan heat 1 tbsp of vegetable oil and then add the curry paste. Fry this gently to help release the spices and then add the sliced onion.
  • Meanwhile blend two handfuls of coriander and 1 handful of Thai basil (including stalks) with 800ml of coconut cream until you have a bright green milk.
  • Pour this over the paste and onions and then add the lime leaves, palm sugar and soy sauce. Season with salt and pepper and bring to the boil.
  • Cut the chicken breasts into small strands and season with salt and pepper. Grate a little lime zest over and a squeeze of the juice.
  • Once the milk is boiling add the chicken and simmer for a few minutes.
  • Dice the aubergene to 2cm cubes and add to the pan.
  • Cut the pak choi into four and cook in the milk for just 30 seconds so that it keeps its crunch.
  • Add a squeeze of lime juice before tasting and seasoning.
  • Then dish up your rice into bowls and pour over your beautifully fragrant curry.

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