Chicken Recipes: Fragrant Green Chicken Curry

Fragrant Green Chicken Curry

  • Green Curry Paste
  • 6 bottle spring onion, washed and trimmed
  • 5 medium green chili, seeded, and, finely, chopped
  • 2 cloves garlic
  • 1 tbsp fresh ginger, root, peeled, and, finely, chopped
  • 1 tbsp coriander seeds, pounded, and, crushed
  • 1/2 tsp freshly ground black pepper
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 handful lime leaf, torn
  • 2 lemongrass, stalks, trimmed back, and, finely, chopped
  • 2 good handfuls fresh basil, on the stalk
  • 3 good handfuls fresh coriander, on the stalk
  • 3 tbsp extra virgin olive oil
  • 4 lime, zested, and, juiced
Chicken Curry:
  • 4 chicken, breasts, boneless, skinless, and, cut into 5 large pieces
  • 16 oz coconut milk
  • 1 handful chopped pistachio nuts
Cooking Procedures:
Green Curry Paste:
  • Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste.
Chicken Curry:
  • Marinate the chicken in a little of the green curry paste for 30 minutes, then add a little oil and chicken pieces to a hot casserole-type pan or wok.
  • Fry for 4 minutes, then add the remainder of the marinade - it will sizzle.
  • Stir in the coconut milk, bring to a boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavour should have a kick but reasonably mellow - very fresh and fragrant.
  • Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish.

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