|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|
|1 tablespoon||Fresh root ginger; peeled and finely|
|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|
|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.
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