Thai green curry builds layer upon layer of flavour: herbs, heat and meat. This recipe meshes skilfully with modern crisp white wines.
600 g boneless chicken thighs / peeled prawns
4 tbsp fish sauce
1 tbsp palm sugar
1 tbsp cracked pepper
1 tbsp garlic, finely chopped
1 tbsp canola oil (plus additional oil, for frying)
3 tbsp green curry paste
500 ml coconut milk
250 ml chicken stock
1/4 cup palm sugar
1 can bamboo shoots
1 cup Thai basil leaves
60 ml water
Mix together the garlic, sugar, pepper and half the fish sauce, in a large mixing bowl. Add chicken or prawns and marinate in the fridge for 1 – 2 hours.
Heat a tablespoon of oil in a medium pan, then add the green curry paste and cook for two 2 minutes. Stir in coconut milk, stock, palm sugar and the remaining fish sauce. Add stock, bring to boil and simmer until mixture thickens.
Add rest of ingredients. Remove chicken/prawns from marinade and add to saucepan, simmer until the meat is cooked. Serve with steamed rice.