Fragrant green chicken curry
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.