I cooked this on TV some months ago and had many calls about it, so here is the recipe – really packed full of flavour and quite easy to do.
- 4 tablespoons vegetable oil
- 8 chicken thighs boned, skinned and roughly cut into 2cm pieces
- 2 teaspoons cornflour
- 2 tablespoons sesame oil
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped ginger
- 3 garlic cloves, peeled and crushed
- 4 heaped teaspoons Thai green curry paste
- 2 teaspoons tamarind paste
- 1–2 tablespoons Thai fish sauce dash of tamari soy sauce
- 100ml strong chicken stock
- 2 teaspoons sugar
- 400ml can of coconut milk
- juice of 3 limes
- 6 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh coriander
- salt and pepper
- Heat the vegetable oil in a wok.
- Place the chicken pieces, cornflour and sesame oil in a bowl and stir together. Add the chicken to the wok and stir-fry until it has taken a little colour. Remove the chicken from the pan and place in a strainer, saving the oil.
- Pour some of the strained oil back into the wok and reheat. Add the shallots, ginger and garlic and cook for 3 minutes. Add the curry paste, tamarind paste, fish sauce, tamari soy sauce, chicken stock, sugar and coconut milk and cook for 3 minutes. Add the chicken and lime juice and simmer for a further 5 minutes.
- Finally stir in the basil and coriander and check the seasoning. Serve with steamed rice.