Thai Green Chicken Curry…Posted: June 11, 2012
Here is my recipe for a very simple but very tasty Thai Green Curry. If you have a blender or small food processor this recipe is easier to make but it can be made chopping by hand or in a pestle and mortar!
Ingredients (serves 4)
Glug of Olive Oil
1 large onion
4 chicken breasts, diced
1 large bunch of coriander (fresh)
1 can on coconut milk
4 garlic cloves
2 chillies (red or green depending on your preference)
1 teaspoon of ginger paste or a grated thumb size piece of fresh ginger
Spices: salt, pepper and 1/2 tsp each of ground cumin, ginger, mixed spice, turmeric, curry powder
Curry Paste: Add to your food processor the peeled garlic cloves, trimmed chillies (with or without seeds depending on your spice tolerance!) the whole bunch of coriander torn into pieces and the fresh ginger. Blitz until all the ingredients are chopped finely. Add the dried spices, salt, pepper, juice of one lime and a splash of the coconut milk. Blitz to a paste.
For the curry….
1. Finely dice the onion and add to a wok, or large pan with a glug of olive oil. Simmer until the onions are softened.
2. Add the diced chicken and brown slightly on the outside. Do not be worried that the chicken is still raw at this stage.
3. Add your curry paste to the pan. Continue to stir the mix slowly frying the chicken and the paste. As the paste contains dried spices it needs cooking out to remove their bitterness. Allow to simmer for 5-10 minutes.
4. Add 3/4 of the remaining coconut milk to achieve a creamy consistency. Simmer for 10 minutes to thicken, season with salt and pepper to taste and finish with the juice of one lime (the lime juice allows you to alter the spice of the dish!).
5. Serve with rice and a wedge of lime. Enjoy!