Tuesday, June 12, 2012

Thai Chicken Green Curry

  • Green curry past
  • 50 g green chillies,
  • 50 g onion  diced
  • 4  cloves garlic, minced
  • 1  piece galangal
  • 1    lemongrass 
  • 1/2  tsp. ground coriander
  • 1/2  tsp. ground cumin
  • 30 g shrimp paste
  • 1  cup fresh coriander
  • 1/2 tsp. ground white pepper
  • 3 Tbsp. fish sauce
  • 1 tsp. brown sugar
  • 2 Tbsp. lime juice
  • Curry preparation
  • 500 g boneless chicken
  • 75 ml cocnut milk
  • 2 lime leafs
  • 1 red bell pepper
  •  handful fresh basil
  • 2 Tbsp. coconut oil
  1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
  2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
  4. Stir-fry briefly to release the fragrance  then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
  5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
  6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
  7. Add the red bell pepper  plus the strips of lime leaf stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
  8. Serve this curry in bowls with steamed basmati rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk

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