astray recipes: Fragrant green chicken curry

Categories: The; Naked; Chef
Yield: 4 servings

Measure	Ingredient
4	Chicken breasts without bone and skin; each cut into 6
	; large pieces
1 can	Coconut milk
1	Handful chopped pistachio nuts
6	Spring onions; washed and trimmed
4 mediums	Green chillies; deseeded and finely
	; chopped
2	Cloves garlic
1 tablespoon	Fresh root ginger; peeled and finely
	; chopped
1 tablespoon	Coriander seeds; pounded or crushed
½ teaspoon	Freshly ground black pepper
	Maldon sea salt and freshly ground black
	; pepper to taste
	Half handful of lime leaves; torn
2	Lemon grass stalks; trimmed back and
	; finely chopped
2	Good handfuls fresh basil on the stalk
3	Good handfuls fresh coriander on the
	; stalk
3 tablespoons	Extra virgin olive oil
	Zest and juice of 4 limes

1 Whiz the green curry paste ingredients in a processor to a smooth green paste. Marinate the chicken in some paste for 30 minutes, and add a little oil and the chicken pieces to a hot casserole-type pan or wok.

2 Fry for four minutes, add the rest of the marinade - it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for eight minutes until the chicken is cooked.

3 Season to taste. The flavour should have a kick but be reasonably mellow ~ very fresh and fragrant.

4 Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles and a chunky coconut, tomato, cucumber and lime relish.

Converted by MC_Buster.

Recipe by: The Naked Chef

Converted by MM_Buster v2.0l.

fragrant green chicken curry