For the Green Curry Paste
1 stalk lemongrass (thinly sliced, or 3 tablespoons frozen prepared lemongrass)
1/4 can coconut milk
1 to 3 Thai green chilies (or jalapeño)
1 cup fresh coriander (packed, leaves & stems)
1 shallot (chopped)
1 to 2 inch piece galangal (or ginger, sliced)
1 tablespoon soy sauce
Juice of one lime (fresh)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground white pepper
1 teaspoon brown sugar
1/2 teaspoon salt
For the Remainder of the Dish
1 to 2 tablespoons olive oil
4 chicken breasts, sliced thinly
1/2 to 3/4 cup vegetable stock
2 to 3 kaffir lime leaves
3/4 can coconut milk
1 red bell pepper (chopped into bite-size pieces)
1 cup sugar snap peas
1 cup mushrooms, diced
1/2 head of broccoli, prepared into florets
Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a pestle and mortar to mash dry ingredients followed by liquid ingredients. Set aside.
Place a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
Add the chicken. Stir-fry until well saturated with sauce. Add vegetables and stir-fry.
Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
Add the coconut milk and continue simmering 5 to 7 minutes, or until softened.
Remove curry from heat and taste test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you’d like it sweeter, add a little more sugar.
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over fresh Thai basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice.
Serve with plenty of plain rice.