• 1/2 teaspoon white, peppercorn, toasted
  • 2 teaspoons cumin, seeds, toasted
  • 2 teaspoons coriander, seeds, roasted
  • 2 inches galangal, peeled sliced
  • 2 lemongrass, pale section only, chopped
  • 5 shallots, chopped
  • 2 whole, garlic, bulbs, peeled, (approx. 22 cloves)
  • 4 long green chilies, rough chopped
  • 1 tablespoon shrimp paste
  • 1/2 cup vegetable oil
  • 2 tablespoons vegetable oil
  • 2 (8-ounce) cans coconut cream
  • 2 pounds boneless, chicken thighs, cut into 1″ pieces
  • 1 cup chicken stock
  • 8 kaffir lime leaves
  • 3 ounces fish sauce
  • 2 tablespoons grated palm, sugar
  • 4 ounces green beans, diagonally halved
  • 1 (8-ounce) can sliced, bamboo shoots , drained
  • 1 bunch basil
  • steamed jasmine, rice, to serve


  1. To make the green curry paste, place peppercorns, cumin seeds, coriander seeds in a large frying pan. Cook over medium heat for 1-2 minutes, stirring occasionally, or until fragrant. Set aside to cool to room temperature. Transfer to the blender jug.
  2. Add galangal, lemongrass, shallots, garlic, chili, shrimp paste and oil into the blender jug and secure lid. Dial to BLEND. Process for 1 minute. Scrape down sides. Secure lid. Dial to BLEND. Process for another minute or until paste is smooth.
  3. Transfer the thick cream from the top of the cans of coconut cream into a bowl. Reserve thinner coconut cream underneath.
  4. Heat oil in a heavy based saucepan over medium heat. Add curry paste and cook, stirring, for 5 minutes or until fragrant. Add the thick coconut cream; cook stirring occasionally, for 15 minutes or until oil starts to separate from the cream and paste will be fragrant.
  5. Add chicken, chicken stock and reserved thin coconut cream. Cover and simmer for 10-15 minutes or until hot and chicken is cooked. Add kaffir lime leaves, fish sauce, palm sugar, beans and bamboo shoots. Cook, uncovered, for 5 more minutes or until beans are tender. Stir through basil. Serve with steamed jasmine rice.