A
SUPERB THAI GREEN CHICKEN CURRY
This chicken curry is delicious, and is so simple to make you just cannot fail. The trick, as it often is in cooking, is to use fresh ingredients because this will determine the nice curry-stic feel of the dish. The procedure is simple, make the curry paste, then marinate and cook the chicken in it.
4 servings:
Curry paste:
5 green onions, sliced into smaller pieces
5 green chili peppers, core and seeds removed
2 garlic cloves
2 lemongrass stalks, peeled and chopped
juice of 4 lime fruits (you can also throw in the lime zest from these fruits)
1 tbsp ginger, peeled and chopped
1 tbsp coriander powder
1/2 tsp freshly ground black pepper
1 tsp salts
4 tbsp olive oil
For the rest:
4 chicken fillets, sliced into smaller pieces
about 400 mL/13.3 fl oz coconut milk
fresh basil leaves and coriander leaves
Make the curry paste by mixing all ingredients finely in a blender, so you get a paste texture. Marinate the chicken pieces in it for about an hour. In a hot pan, brown these chicken pieces lightly, then add the rest of the paste along with coconut milk and let it all heat up so you can finish cooking the chicken (should take less than 10 minutes depending on the size of the meat). At the end of cooking, throw in some basil and coriander leaves, and season with salt and pepper if needed - the curry should taste like a curry should, so don't overdo the seasoning. Serve with rice.