Green Thai Curry
By: Helen Pitlick
Published: Friday, December 4, 2009 - 12:16am

Ingredients




1 1/2 kgs (3lbs) Roasting chicken
225 mls (8fl oz) Coconut milk
3 teaspoons Green curry paste
2 sprigs tender citrus leaves
1 teaspoon Salt
2 tablespoons Fish sauce
2 tablespoons Finely chopped fresh green chillies, 4 tablespoons Finely chopped fresh basil or coriander leaves

Preparation

1 Divide the chicken into joints. 2 Heat a cupful of coconut cream (scooped off the top of the milk, after it has been left to stand for a while) in a large heavy saucepan, stirring occasionally, until the cream thickens and oil bubbles around. By this time it should be reduced to a quarter of the original amount. 3 Add the curry paste and fry the rich oily cream for about 5 minutes, stirring constantly. The curry paste will smell cooked, and the oil will separate from it when it is ready. 4 When this happens add the pieces of chicken and cook over a medium low heat, stirring frequently and turning them, for about 15 minutes. The chicken will change color and have a cooked appearance. 5 Add the remaining coconut milk, citrus leaves, salt and fish sauce and stir while the coconut milk comes to the boil. 6 Then turn the heat down and allow to simmer uncovered for about 35 to 40 minutes, or until the chicken is well cooked and tender and the gravy is rich. 7 Stir in the chopped fresh chillies and herbs, simmer for 5 minutes longer and then turn onto a serving dish. Serve with rice.