Thai Green Chicken Curry
From DonSpain 9 years agoIngredients
- Curry Paste shopping list
- 2tbsp Extra Virgin Olive Oil shopping list
- 1 cloves Garlic - sliced shopping list
- 1 large Shallot - roughly chopped shopping list
- 2½cm/1in fresh Ginger - cut into slices shopping list
- 2 green Jalapeño Chillies - to taste - de-seeded and roughly chopped shopping list
- 2 stalks Lemongrass - chopped or grated zest from 1 small Lemon shopping list
- ½ Lime - juice and grated zest shopping list
- 8 Kaffir Lime Leaves - torn into pieces or grated zest of 1 Lime shopping list
- Small bunch of fresh Coriander - stalks and leaves - torn - to taste shopping list
- Splashes Thai Fish Sauce or Worcestershire Sauce - to taste shopping list
- ½tsp ground Coriander shopping list
- ½tsp ground Cumin shopping list
- ½tsp freshly ground black pepper shopping list
- Curry shopping list
- 1tbsp Vegetable Oil shopping list
- 2 Shallots - finely sliced shopping list
- 2tbsp Thai Green Curry Paste - or to taste shopping list
- 1tbsp Dark brown sugar shopping list
- 1 to 2 thick stalks lemongrass - with ends flattened shopping list
- 4 SLBL chicken Thighs - cut into chunks shopping list
- 8 Kaffir Lime Leaves - torn - or grated zest of 1 to 1½ limes shopping list
- 400ml/14fl oz coconut milk shopping list
- Splashes Thai Fish Sauce or light Soy Sauce - to taste shopping list
- 3 to 4tbsp Coriander - roughly chopped shopping list
- ½ to 1 lime - juice only - to taste shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Curry Paste
- Place all the ingredients in a food processor or suitable bowl and blitz to a paste;
- Use straight away or store in an airtight jar in the fridge for up to 3 weeks;
- This quantity is enough for a curry for 8 people
- Curry
- Heat the oil in a wok or large frying pan, add the shallots and stir fry for 1 minute or so;
- Add the green curry paste, lemon grass and sugar and, stirring continually, cook over a medium to high heat for a further minute or so;
- Reduce the heat slightly and stir in the chicken pieces and lime leaves/zest until coated in the paste;
- Add the coconut milk, fish or soy sauce and bring to a simmer, cooking, stirring occasionally, for some 25 to 30 minutes or so until thickened slightly;
- Stir in the coriander and lime juice, season with salt and pepper, if required, and add more fish or soy sauce if needed;
- Remove the lemon grass stalks;
- The curry is now best left to sit for a few minutes so the sauce becomes creamier and releases the true flavours of the curry paste ingredients.
- Serve with plain and/or fragrant long grain rice
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