Little Sheila from Northmpaton asked for the recipe from our dish below. First make the paste. This makes a quantity which can be stored in the fridge for 3-4 months!
15 Green chillies
1 tbsp chopped shallots
4 chopped cloves of garlic
1 tbsp chopped lemon grass
1 grated lime rind
1 tsp corriander
5 peppercorns
1 tsp cumin powder
sea salt
1 tsp shrimp paste
Simply put all the ingredients in blender to make the paste ! It's that easy.
Dice up the pre-cooked chicken or fry off fresh in a wok. Add cup of cocnut milk and 1 tablespoon of the Thai Green paste (see above) Add some fresh basil leaves and slowly reduce to thicken.
Serve with fresh popadoms.
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