Foodie Penpal - Recipe 2 - Thai Green Curry with Chickens and Prawns

This recipe was chosen to use the green curry paste and coconut milk in my parcel.  I also used up the last of my kaffir lime leaves and nam pla from my larder, which is good as now I can restock with fresh.  I also grow a lot of fresh basil and I am always looking for ways to use it other than in Italian pasta sauce or bread, so this recipe helped me to expand my fresh basil repertoire as well.
I usually cook Thai Red curry as I just liked the colour better, lol, but this one was delicious and enjoyed by the whole family including my toddler. 


Thai Green Curry with Chicken and Prawns (serves 6)

Ingredients
10 shallots, sliced into thin rings
80g (3oz) fresh coriander, stalks and leaves finely chopped
5 garlic cloves, finely chopped
2 kaffir lime leaves, shredded
4 tbsp vegetable oil
2 tbsp green curry paste
1.2 litres (2 pints) coconut milk
240ml (8 fl oz) chicken stock
12 boneless, skinless chicken thighs
2 tbsp nam pla (fish sauce)
1 tbsp fresh lime juice
1 tbsp caster sugar
12 fresh basil leaves
12 large raw prawns, peeled and deveined

Make a paste with 1/2 of the shallot rings, garlic and coriander.

Heat 2 tbsp oil and cooke remaining shallot rings and garlic until crispy and brown ( 7 to 10 minutes).

In large wok, heat remaining oil and fry curry paste for 1 minute over a high heat.

Add 120 ml (4 fl oz) coconut milk and paste from step one above, stirring well.  Cook for 2 minutes.

Add chicken stock and boil for 5 minutes.

Add chicken thigh and cook for 15 minutes.

Add remaining coconut milk, fish sauce, lime juice, sugar, lime leaves and fried shallot mix and cook for a further 5 minutes.

Add basil leaves, remaining coriander and prawns and cook for 3 minutes.