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1
First make the paste.
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2
Take all the ingredients for the paste (chillies, ginger, lemongrass, lime leaves, garlic, shallot, salt, basil) except the oil and put them into a pestle and mortar and give them a good bashing.
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3
Add the oil and continue to pound the ingredients until you have a smooth paste consistency.
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4
You can use a food processor if you like but I just love using my pestle and mortar (I think I just get enjoyment from bashing things!).
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5
I usually use all of the paste in one go, but if you want to make extra, you can stick the paste into a container, cover with oil and it should last for a week or so in the fridge.
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6
Now for the curry itself.
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7
On a low heat, add the oil and all of the green curry paste into a pan and mix well.
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8
Add the chicken and fry on a low / medium heat until almost cooked through.
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9
Give the can of coconut milk a good shake and add to the pan, along with the fish sauce and the sugar and simmer for 2 minutes.
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10
Add in the green beans and bamboo shoots and simmer until the beans are cooked then you are ready to dish up.
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11
I usually serve this curry with brown rice, although it works just as well with noodles or some type of roti / flatbread.
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12
Garnish the curry with a few basil leaves, a wedge of lime and a sprinkle of chopped red chilli flakes.
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13
Note: It actually doesnt matter if you use only red chillies as it is the basil that gives the colour, not the chilli - in fact I think a mixture gives a great colour to the dish.
