RECIPE / RALPH SCHELLING

Thai green curry

Our Swiss chef rustles up his take on a spicy classic with a time-tested, from-scratch curry paste (the time-constrained could use a ready-made option). Serve with rice.

• Ingredients for the curry paste: Serves 4
• 1 stalk lemongrass
• 3 small green chillies
• 2 green peperoncini
• 2 garlic cloves
• 2 shallots
• 50g galangal (ginger works too)
• 4 kaffir lime leaves
• ½ bunch coriander (washed, stalks included)
• 1 tsp coriander seeds
• 1 tsp cumin
• 2 tbsps coarse raw sugar
• 10ml fish sauce

• Ingredients for the curry:
• 1 stalk lemongrass
• 1 Thai aubergine
• 1 carrot
• 1 pak choi
• 2 tbsps coconut oil
• 300g chicken breasts, cubed
• 250ml vegetable stock
• 50ml coconut milk
• 1 lime
• ½ bunch Thai basil

• Method:
• 1. Deseed the chillies, chop roughly and add to a blender jug with finely diced shallots, garlic, galangal (or ginger) and kaffir lime leaves. Cut off the bottom of the lemongrass, peel the outer layers then dice into small pieces. Add roughly chopped coriander, coriander seeds, cumin, raw sugar and fish sauce, then blitz until you have a smooth paste. Voila.
• 2. Halve the aubergine, cut the carrots into batons and slice the pak choi into strips. Remove the bottom of the lemongrass stalk, peel off the dry outer layers then bash it with a rolling pin a few times to release its oil.
• 3. Heat a tablespoon or two of oil in a wok or wide frying pan. Stir-fry the chicken cubes for about 2 minutes, then remove and set aside. In the same hot pan, stir-fry the vegetables for about 3 minutes then stir in 3 tablespoons of the curry paste.
• 4. Add stock and coconut milk, bring to a boil, reduce heat and simmer for about 10 minutes on medium.
• 5. Add chicken cubes and poach for about 5 minutes. Remove the lemongrass before dishing up and add coarsely chopped Thai basil. Serve with sliced lime and rice.