Thailand is famed for its pungent cuisine, a balance of spicy, sour, sweet and salty – the results of this Bhaji Man Thai Green Chicken curry kit are no exception. An unctuous creamy dish, its richness is tempered with the balance of spices, fish and soy sauces, dark sugar and citrus.
20 minutes to prepare and 40 minutes to cook
Spices and herbs in kit:
Ground kaffir lime leaves, lemon grass, galangal, coriander seeds, & cumin seeds, whole kaffir lime leaves, lemon grass. Spices and herbs from around the world, ground and carefully blended in Norfolk
Essential additional ingredients (Shopping List):
2 medium onions
6 garlic cloves
6 medium green chillies
700 grams boneless skinless chicken thighs
500 grams mixed vegetables (red pepper, aubergine plus your choice of green beans, button mushrooms, courgette, sugar snap peas)
1 lime
200ml of chicken stock
3 tbsp light cooking oil
400ml coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 heaped tbsp demerara sugar
seasoning to taste
Step-by-step preparation and cooking instructions:
Preparation
Step 1: Peel onions and garlic. Carefully top, tail and de-seed the chillies.
Step 2: For the green curry paste – quarter one onion and place with four garlic cloves, the de-seeded chillies, a half teaspoon of salt, Bhaji Man Sachet 1 and 5 tablespoons of cold water into a food processor, blending until a thick purée.
Step 3: Top, tail and prepare vegetables as necessary. Remove seeds and pith from red pepper. Cut all vegetables into inch sized pieces.
Step 4: Cut chicken thighs into inch sized pieces.
Step 5: Finely chop the remaining onion. Finely chop the other two garlic cloves. Grate the zest of the lime and squeeze half for juice.
Step 6: Bring chicken stock and coconut milk to a gentle simmer.
Cooking Instructions
Step 1: Heat the oil in a medium-hot deep frying pan and fry the onions until golden brown. Add in garlic and fry for another minute.
Step 2: Turn up the heat to high, scrape in the curry paste from the blender and fry for five minutes, stirring frequently.
Step 3: Stir in the coconut milk, chicken stock, Bhaji Man Sachet 2 and bring to a boil. Fold in the vegetables (except green beans or sugar snaps if using), return to the simmer and cook for 5 minutes covered with the lid slightly ajar.
Step 4: Add the chicken, return to the simmer and cook, covered for 10 more minutes with lid slightly ajar.
Step 5: Stir in the fish sauce, lime zest and juice, soy sauce and brown sugar, followed by the beans or sugar snaps if using. Cook uncovered for 5 – 10 minutes over a low-medium heat until vegetables are all tender and a thick gravy is created.
Step 6: Taste and adjust the seasoning to suit.
It is best enjoyed with lots of fluffy Thai jasmine rice scattered with shredded coriander leaves and Thai holy basil or mint.
From Waveney Mushrooms, Bungay, Suffolk.
From The Kimbers Family Farm, Wincanton, Somerset.
Free Range
From Alister Barten, Mallards Farm, Waterham, Kent.
Pesticide free, No Fertiliser
From The Kimbers Family Farm, Wincanton, Somerset.
Free Range
From Alister Barten, Mallards Farm, Waterham, Kent.
Last of the seasons crop...!
Pesticide free, No Fertiliser