Green Curry Chicken (Thai) ~ CHH

A classic Thai dish, best served with steamed rice.

I have different recipes that I will be posting for this dish. So this is recipe #1

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients:

5 garlic cloves, chopped
6 green chillies, seeds removed and chopped
2 stalks Lemon grass
3 tbsp coriander roots, chopped
2 cm fresh galangal
1 large shallot
1 tsp kaffir lime peel
1 lime, juice
1 tsp Salt
2 tsp ground cumin
1 tsp coriander seeds
1 tsp Black peppercorns

Optional: add a few pieces of Thai eggplant

For the chicken chunks:

3 tbsp peanut oil
6 small Chicken fillets, cut into chunks
500ml coconut milk
3 tbsp Thai green curry paste (found at sultan center)
90g bamboo shoots, sliced
50g baby corn, sliced
50g button mushrooms
0.5 red pepper, sliced
50g bean sprouts
1 tbsp Coriander, chopped
10 Thai basil leaves, fresh


Method


1. For the Thai curry paste, combine the garlic cloves, green chillies, lemon grass, coriander roots, galangal, shallot, lime rind and juice, salt, cumin, coriander seeds and peppercorns. Grind to a smooth paste using a mortar and pestle, or tip everything into an electric food processor and blend.

2. Heat the groundnut oil in a wok over a high heat. Add the chicken chunks and fry for 10-12 minutes, turning frequently – the chicken should be cooked through. Remove from the pan and leave on one side while you make the curry.

3. Turn the heat down a bit and pour in 250ml of the coconut milk, followed by three tablespoons of the green curry paste.

4. Add the bamboo shoots, baby corn and mushrooms, stir to mix and pour in the remaining coconut milk. Bring to a simmer and tip in the red peppers and beansprouts. Return the chicken to the pan, reheat and scatter with coriander leaves and Thai basil before serving.

Enjoy....