Ingredients
- 1tbsp sunflower oil
- 16 chicken thighs, bone-in and skin removed
- 850ml coconut milk
- 200g fine green beans, halved
- a large bunch of coriander, leaves chopped
- green chillies, chopped, to serve
- For the paste:
- 2 medium green chillies, roughly chopped
- 2 shallots, roughly chopped
- 5cm/2in piece of fresh ginger peeled and grated
- 3 garlic cloves, crushed
- small bunch of fresh coriander, stalks and roots, roughly chopped
- 1 lime, grated zest and juice
- 6 dried kaffir lime leaves
- 1 tbsp coriander seeds, crushed
- 1 tsp ground cumin
- 1 tsp black peppercorns, crushed
- 2 tsp Thai fish sauce
- 3 tbsp vegetable oil
- For the coconut sambal:
- 150g (5oz) fresh coconut pieces
- 1 shallot, peeled
- 2.5cm piece of fresh ginger
- zest and juice of 1 lime
Method
For the paste, simply put all the ingredients in a food processor or blender and whiz to a paste.
Heat the oil in a large heavy based casserole over a medium high heat, brown the chicken thighs in batches and set aside.
In the same pan, cook the curry paste for 3 minutes or until fragrant. Add the coconut milk, mix to combine and bring to a simmer. Return the chicken to the pan, reduce to a very gentle simmer, cover and cook for 1 hour.
For the sambal, pulse the Ingredients in a food processor until combined but still quite chunky. Stir the chopped coriander into the curry, sprinkle over green chilli and serve with the sambal and sticky rice.
