Thai Green Chicken Curry
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This is a sensational recipe for a green Thai curry. Yum!!
Green Curry Paste:
10 large kaffir lime leaves
6 spring onions, trimmed
6 green chillies, de-seeded (a general rule of thumb with chillies is that often the smaller they are, the more potent they are, so adjust the size of your chillies according to how spicy you like your curry)
4 limes (only zest & juice)
4 tablespoons olive oil
3 cloves garlic
2 lemon grass stalks, trimmed & finely sliced
1 tablespoon ginger (fresh is best), peeled
1 tablespoon coriander seeds
1 cup basil (fresh is best)
1 cup coriander (fresh is best)
1/2 teaspoon black pepper
1/2 teaspoon sea salt
2 chicken breast doubles, cut into bite-sized cubes
500ml (or approx 17 fl oz) coconut milk or cream
few sprigs of fresh coriander, to garnish
few thin slices of lime, to garnish
few sprigs of fresh coriander, to garnish
few thin slices of lime, to garnish
In a blender/ food processor, add all the green curry paste ingredients and process until you've made a lovely & smooth paste.
In a large bowl, marinate the chicken cubes in a large dollop of the curry paste, cover & refrigerate for up to 90 minutes.
To a large, heavy-bottomed skillet, add the olive oil and heat over a medium heat.
Once the oil has heated, add the marinated chicken cubes.
Cook, stirring constantly, for a few minutes, or until the chicken is becoming golden-brown on the outside.
Add the coconut milk to the skillet a little at a time, then add in the remainder of your delicious curry paste.
Allow the chicken & coconut milk to simmer for approximately 15 minutes.
Serve immediately over a bed of steamed jasmine rice.
Garnish the top of your sensational curry with a sprig of coriander & a slice or two of lime.
Serves: 4.
In a large bowl, marinate the chicken cubes in a large dollop of the curry paste, cover & refrigerate for up to 90 minutes.
To a large, heavy-bottomed skillet, add the olive oil and heat over a medium heat.
Once the oil has heated, add the marinated chicken cubes.
Cook, stirring constantly, for a few minutes, or until the chicken is becoming golden-brown on the outside.
Add the coconut milk to the skillet a little at a time, then add in the remainder of your delicious curry paste.
Allow the chicken & coconut milk to simmer for approximately 15 minutes.
Serve immediately over a bed of steamed jasmine rice.
Garnish the top of your sensational curry with a sprig of coriander & a slice or two of lime.
Serves: 4.