Thai Green Curry with Chicken and Shrimp

Green Curry Paste:

• peanut oil x 3 tbsp
• soy sauce x 2 tbsp
  
• fish sauce x 1 tbsp
  
• lime zest and juice x 1
• lemon grass x 1 stalk
• cumin x 1 tsp
  
• coriander seed x 1 tsp
  
• green chili x 2-3, deseeded
• ginger x 3 cm
  
• garlic x 2 cloves
  
• shallots (or same amount of onion) x 2
  
• 2 fist full fresh coriander
• some coconut milk to make it blend
  

Stew:

• chicken thighs x 2
  
• tiger shrimps x 8-10, de-shelled
• small size onion or shallot x 1, thinly sliced
• garlic x 1 clove, finely chopped
• bell pepper x 2, thinly sliced
• snow peas x 10, halved
• bok choy x 1 sliced
• coconut milk x 1/2 can
  
• green curry paste x 3-4 tbsp
• carrot x 3 cm , grated
• ½ cup water (replace water with more coconut milk if desired)
• chopped corriander, scallion and bean sprout for garnish
  

To make the green curry paste blend all the ingredients well, until you have a thick, smooth paste.
Marinate the chicken and shrimp with 2-3 tbsp of the paste. Keep in the fridge for 30 minutes.
To make the stew, first brown the chicken in medium high heat (2-3 minutes each side). Fry the shrimp in medium high heat (1 minute each side). In the same pan sauté onion and garlic with some peanut oil, after a couple of minutes, add peppers and keep sautéing for 4 more minutes. Add the snow peas, saute for 2 minutes. Add coconut milk, green curry paste, chicken and shrimp, bring to boil and simmer for 10 minutes. Add bok choy and grated carrots. Simmer for 5 more minutes. Serve with rice.