Fresh coriander, lemongrass, spring onions, chillies, garlic, shrimp paste (belacan)... chuck together and blitz for an incomparably punchy and aromatic paste that characterises the gorgeous spicy flavours of Asian cuisine, and then cook with chicken and coconut milk for a beautiful rich Thai green curry. Perfect served hot with Thai Pineapple Fried Rice and Seafood Kerabu.
Blend until smooth:
6 small fresh birdseye chillies
2 cloves garlic
3 stalks spring onions
2 stalks lemongrass, chopped
Generous handful fresh coriander
2 tbsp oil
2 tbsp water
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground turmeric
1 tsp shrimp paste (belacan-sold in tubs/blocks, a dark brown dry substance which you'll find very stinky if you are not familiar with it, but crucial for the correct flavour)
Dry fry the paste on high heat without oil until fragrant.
Add 1 kg chicken pieces- I like to use thighs and drumsticks. Stir until covered in paste, then lower heat, cover and simmer for about 30-40 mins or until cooked. Add a bit of water if necessary.
Add 200g long green beans, chopped. Cook a further 5-10 mins.
Stir in 1 cup (250ml) coconut cream quickly until sauce thickens and turn off heat. Do not overheat as curry will become too oily.