Originally from Thailand, this tweaked recipe suits the Nigerian kitchen. This curry goes well with rice, pasta and yam.

For green curry paste
Ingredients

• 15 green chillies
• ½ white peppercorns
• 1 tsp coarse salt
• 15 basil leaves
• 3 tbsp lemongrass, thinly sliced
• 1 tbsp ginger, finely chopped
• 2 tbsp lemon zest (yellow lemons)
• 3 tbsp onion, finely chopped
• 2 tbsp garlic, finely chopped

Method

1. Blend peppercorn and coarse salt. Remove and set aside.
2. Cut green chillies in half and remove the seeds, chop finely before blending to a fine paste.
3. Add basil leaves, lemongrass, ginger, zest, shallots, garlic and the peppercorn mixture. Blend into a fine paste.

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For the chicken curry
Ingredients

• 1 ¾ cup thick coconut milk
• 3 tbsp green curry paste
• 1 cup chicken stock
• 500g chicken, cut into choice bits
• 1 cup Thai basil
• 1 red bell pepper, chopped – for garnish

Method

1. In a saucepan over low heat, pour half of the coconut milk and boil until thick and the oil starts to separate from the milk.
2. Add curry paste and stir until paste thickens.
3. Pour the remaining cup of milk and add a little part of the stock for thick curry or all the stock for runny curry.
4. Leave to boil for another seven minutes.
5. Stir and taste.
6. Add the basil and chopped bell pepper, then turn off the fire.
7. Serve with choice staple food.

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