Fragrant Green Chicken Curry I was asked to make this by my sister’s husband, who’d eaten something similar in a Thai restaurant. I looked up a lot of recipes and they all seemed quite different, so I used them as a basis and added some more fresh herbs, trying to get it as fragrant as possible. If you are a veggie, replace the chicken with vegetables of your choice. Green Curry Paste: 6 spring onions, washed and trimmed 4 to 6 medium green chilies, seeded and finely chopped 2 cloves garlic 1 tablespoon fresh ginger root, peeled and finely chopped 1 tablespoon coriander seeds, pounded and crushed 1/2 teaspoon freshly ground black pepper Sea salt and freshly ground black pepper, to taste 1/2 handful 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 4 limes, zested and juiced 4 chicken breasts without bone and skin, each cut into 5 large pieces 16 ounces coconut milk 1 handful chopped pistachio nuts Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade – it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be 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. Yield: 4 servings Prep Time: 45 minutes Cook Time: 20 minutes ......Amanda.
Posted on: Tue, 14 Oct 2014 06:25:52 +0000