Geng gwio warn gai: Thai Green Chicken Curry

I finally got time to make a new recipe from David Thompson's Thai Food book. I have had this cookbook for year but it is not an easy book to use. All the recipes require some exotic ingredients and careful preparation. It's not a cookbook that you take off your shelf on a whim for a quick dinner.

I made a green curry with chicken and baby corn but the magic is in the paste:

• 3 Tbsp green bird's eye chillies
• 1 large pinch of salt
• 1 Tbsp chopped galangal
• 2 Tbsp chopped lemongrass
• 1 Tbsp chopped kaffir lime zest - I use either dried kaffir lime leaves or normal lime zest
• 1 Tbsp coriander root - I just use fresh coriander
• 1 Tsp chopped red tumeric
• 3 Tbsp chopped red shallot - I use onion
• 2 Tbsp chopped garlic
• 1 tsp shrimp paste
• 10 white peppercorns
• 1/2 tsp coriander seeds, roasted and ground
• 1/4 tsp cumin seeds, roasted and ground

Make into a paste - either with a pestle and mortar or a blender. Fry the paste with coconut milk or cream and add meat and veg as you see fit.