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. 
5. .  Add the coconut milk and stir well bringing to the boil.
6. .  Add the stock and return to the boil, stiring constantly.
7. .  Simmer for 5 minutes stiring in all the remaining ingredients except for the basil.
8. 
9. .  Stir in the basil just before pouring the curry into a serving bowl.