Recipe Submitted By:

Green Curry Chicken

Serves: 4
     

This hot and spicy curry chicken is for any lover of Thai food

Ingredients

Green Curry Paste
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp shrimp paste
15 fresh green bird's eye chillies, chopped
2 shallots, chopped
6 garlic cloves, chopped
2.5-cm/1-inch piece of fresh galangal, chopped
2 lemon grass stalks (white part only), chopped
6 kaffir lime leaves, chopped
2 tbsp chopped coriander root
grated rind of 1 lime
1 tsp salt
1 tsp black peppercorns

Green Curry Chicken
1 tbsp vegetable or groundnut oil
1 onion, sliced
1 garlic clove, chopped finely
2-3 tbsp Green Curry Paste
400 ml coconut milk
150 ml chicken stock
4 kaffir lime leaves
4 skinned, boned chicken breasts, cut into cubes
1 tbsp fish sauce
2 tbsp Thai soy sauce
grated rind and juice of 1/2 lime
1 tsp palm sugar or soft, light brown sugar
4 tbsp chopped fresh coriander, to garnish

Method

Green Curry Paste
Dry-fry the coriander and cumin seeds in a heavy-based frying pan, stirring constantly, for 2-3 minutes, until browned.

Remove from the heat and grind to a powder with a mortar and pestle.

Wrap the shrimp paste in a piece of foil and grill or dry-fry for 2-3 minutes, turning once or twice.

Put the ground spices, shrimp paste and chilies into a blender or food processor and process until finely chopped.

Add the remaining ingredients and process again to a smooth paste, scraping down the sides as necessary

Note: this is more curry paste than you need. So freeze what is left over for next time

Green Curry Chicken
Heat the oil in a wok or large frying pan and stir-fry the onion and garlic for 1 -2 minutes, until starting to soften.

Add the curry paste and stir-fry for 1-2 minutes.

Add the coconut milk, stock and lime leaves, bring to the boil and add the chicken.

Lower the heat and simmer gently for 15-20 minutes, until the chicken is tender.

Add the fish sauce, soy sauce, lime rind and juice and sugar. Cook for 2-3 minutes, until the sugar has dissolved.

Serve immediately, garnished with chopped coriander and a side of rice

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