By Sarah Weidenfelder
This is one of my favourite dishes, so I'm overjoyed when fresh lemongrass comes into our produce department. My recipe is basically from scratch, but the flavour is worth it, and a food processor makes prep easy.
In a food processor pulse until smooth
- 1 tsp cumin seeds
- 2 cloves garlic
- One small onion
- Thumb sized piece of fresh ginger
- 4 kaffir lime leaves
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4 fresh green chilies
- 2 tablespoons shredded coconut
- 1 bunch cilantro
- 2 stalks lemongrass (remove outer layer and break into pieces)
- Juice of 1 lime
In a large skillet fry 10-12 boneless skinless chicken thighs until almost cooked through. Add the green curry paste and finish cooking chicken.
- Add one can of coconut milk and stir
Add your choice of veggies. I used baby bok choy, baby corn and bamboo shoots. Put the lid on your pan and simmer until your veggies are done to your liking. Cooking is to my taste so adjust the seasoning to your liking. For instance if you don’t like fish sauce cut it in half. If you like things sweeter add more sugar or honey, add more lime as well if desired! Balance is the key. Serve over a bed of rice and enjoy!
