Green Chicken Curry

Put a fry pan on the heat and tip in the coriander, cumin and caraway seeds. Stir them continuously over a gentle heat for 2-3 minutes or until the aroma is released. Crush the seeds in a mortar and pestle with the pepper and nutmeg and put aside. Wrap the shrimp paste tightly in some foil and roast over an open flame to release the flavour and make it more potent (or put into a hot oven for few minutes). Place the chillies, garlic, onions, lemon grass, galangal, coriander and lime leaves into a strong blender with the crushed spices. Add the peanut oil in a thin stream and blend well. Add warm water to help the paste blend well if necessary. The paste will keep well in a jar in the refrigerator covered with oil for up to one month. Note: If you can't find galangal use ginger as an alternative. Thai Green Chicken Curry 1 can coconut milk 4 chicken thigh fillets, sliced into small pieces 3 tablespoons fresh Thai Green Curry Paste (or use a commercial paste) chicken stock or water, enough to just cover the chicken 1 cup of loosely packed Thai basil 2 tablespoons fish sauce juice of 1 lime 1-2 tablespoons shaved palm sugar 3 tablespoons chopped coriander leaves Put 4 tablespoons of the coconut milk into a hot saucepan and add the curry paste. Heat until the moisture has evaporated and the paste begins to fry. Add the chicken and cook for 5 minutes, stirring constantly until all the chicken is coated with the curry paste. Add the rest of the coconut milk and some chicken stock or water to barely cover the chicken. Note: If you have a large pot you will need more chicken stock or water. Simmer for 5 minutes or until just cooked so that the chicken is nice and tender. Add a dash of fish sauce, palm sugar, Thai basil, lime juice and serve garnished with coriander leaves. Serves four