Friday, January 16, 2015

Thai Green Chicken Curry

Thai Green Chicken Curry


Ingredients

Paste
  •       2 mild/medium green chili peppers
  •       2 shallots or spring onions
  •       3 garlic cloves
  •       2-3cm piece of fresh ginger, peeled
  •       2 lemongrass stalks, trimmed cut and outer leaves discarded and chopped
  •       2 tbsp fresh coriander
  •       1 tsp ground cumin
  •       1 tsp ground coriander seeds
  •       1 tsp grated lime zest
  •       1 tbsp lime juice
  •       2 tbsp oil ( if needed )
OR
  • Use Bought Paste May Ploy one is the best.. but make sure the one you buy is sugar free, gluten free and dairy free
Curry
  •       2 tbsp coconut oil
  •       2 garlic cloves finely chopped
  •       1 tbsp green curry paste (from above)
  •       225g chicken diced
  •       225ml coconut milk
  •       225ml chicken stock
  •       2 large fresh red chilies sliced diagonally
  •       2 tbsp fish sauce (sugar free)
  •       head of broccoli
  •       1 green pepper
  •       20 basil leaves
Method

For the paste
  1.    Add all the ingredients into a food processor and blend until smooth.
  2.    Add a little oil if needed to give managable consistency.
  3.    Keep paste in the fridge and use as needed for recipes.
For the curry
  1.    In a large saucepan, heat the oil and fry the garlic until golden brown.
  2. .  Stir in the curry paste mixing well.
  3. .  Add the chicken and stir fry until cooked through
  4. .  Add the coconut milk and stir well bringing to the boil.
  5. .  Add the stock and return to the boil, stiring constantly.
  6. .  Simmer for 5 minutes stiring in all the remaining ingredients except for the basil.
  7. .  Stir in the basil just before pouring the curry into a serving bowl.


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