Thai Green Chicken Curry Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupGourmet
Ingredients
| Coriander | 20 Gram, separated (FOR THE CURRY PASTE) | |
| Shallots | 2 Small, finely chopped (FOR THE CURRY PASTE) | |
| Lemongrass | 1 , finely chopped (FOR THE CURRY PASTE) | |
| Garlic | 2 Clove (5gm), finely chopped (FOR THE CURRY PASTE) | |
| 1cm piece fresh root ginger, finely chopped | ||
| Green chillies | 3 Small, finely chopped (FOR THE CURRY PASTE) | |
| 1 larger, mild-to-medium green chilli, finely chopped (include the seeds) | ||
| Small handful basil leaves | ||
| 1/2 tsp each ground cumin and coriander | ||
| Black pepper | 1/4 Teaspoon (FOR THE CURRY PASTE) | |
| Kaffir lime leaves | 1 Teaspoon, dried (FOR THE CURRY PASTE) | |
| Lime juice | 1 Tablespoon (FOR THE CURRY PASTE) | |
| Sunflower oil | 1 Teaspoon (FOR THE CURRY PASTE) | |
| Sunflower oil | 1 Tablespoon (FOR THE CURRY) | |
| 400ml can reduced-fat coconut milk | ||
| 3 boneless, skinless chicken breasts (450g total weight), cut into bite-size pieces | ||
| Fish sauce | 2 Teaspoon (FOR THE CURRY) | |
| 1/2 tsp granulated palm or light muscovado sugar | ||
| 4 freeze-dried lime leaves | ||
| 100g/4oz mangetout, thinly sliced lengthways | ||
| 100g/4oz green beans, halved lengthways | ||
| Onions spring | 2 , finely shredded (TO SERVE) | |
| 250g/9oz Thai fragrant rice, cooked lime wedges | ||
Directions
GETTING READY
1) In a mini food blender or small food processor, add the finely chopped coriander stalks , shallots, lemongrass, garlic and ginger and blend until smooth .
2) Further add the chillies, basil, 3/4 of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, and blend well. Stir in the oil and keep the curry paste aside.
MAKING
3) In a non-stick wok or deep saute pan, stir in 1/2 the curry paste in the heated oil and stir-fry for 1 minute. Stir in 2/3 coconut milk into the pan and cook for 4-5 minutes, stirring frequently until slightly reduced and thick.
4) Add the chicken, then stir-fry for 1-2 minutes, then stir in the fish sauce and sugar. Pour the remaining coconut milk to give a thin creamy consistency.
5) Reduce the heat, stir in the lime leaves and simmer gently for 5 minutes until the chicken is done.
6) Steam the mangetout and beans for a few of minutes.
7) Spoon the curry in bowls, piled on the vegetables along with the spring onions and a few coriander leaves.
SERVING
8) Serve the bowl of curry alongwith a bowl of Thai fragrant rice, garnished with the lime wedges.
1) In a mini food blender or small food processor, add the finely chopped coriander stalks , shallots, lemongrass, garlic and ginger and blend until smooth .
2) Further add the chillies, basil, 3/4 of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, and blend well. Stir in the oil and keep the curry paste aside.
MAKING
3) In a non-stick wok or deep saute pan, stir in 1/2 the curry paste in the heated oil and stir-fry for 1 minute. Stir in 2/3 coconut milk into the pan and cook for 4-5 minutes, stirring frequently until slightly reduced and thick.
4) Add the chicken, then stir-fry for 1-2 minutes, then stir in the fish sauce and sugar. Pour the remaining coconut milk to give a thin creamy consistency.
5) Reduce the heat, stir in the lime leaves and simmer gently for 5 minutes until the chicken is done.
6) Steam the mangetout and beans for a few of minutes.
7) Spoon the curry in bowls, piled on the vegetables along with the spring onions and a few coriander leaves.
SERVING
8) Serve the bowl of curry alongwith a bowl of Thai fragrant rice, garnished with the lime wedges.
Chef
