Thai Green Curry with Coconut Sambal Recipe

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

1. For the paste, simply put all the ingredients in a food processor or blender and whiz to a paste.
2. Heat the oil in a large heavy based casserole over a medium high heat, brown the chicken thighs in batches and set aside.
3. 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.
4. 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.