FRAGRANT GREEN CHICKEN CURRY
Here’s a delicious Thai-inspired dish with loads of herbal goodness. Perfect with jasmine rice.
6 spring onions, washed and trimmed
4-6 serrano chiles, seeded and finely chopped
2 cloves garlic
1 T fresh ginger, peeled and minced
1 T coriander seeds, pounded and crushed
½ T black pepper
½ handful lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil
3 good handfuls fresh cilantro
3 T extra virgin olive oil
zest and juice of 4 limes
salt and additional pepper to taste
4 chicken breasts without bone or skin, each cut into 5 large pieces
16 oz can coconut milk
1 handful chopped pistachio nuts
Put first 13 ingredients in a food processor and blend to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes.
Add a little oil and the chicken pieces to a hot pan or wok. Fry for 4 minutes, then add the remainder of the paste. Stir in the coconut milk, bring to the boil, and simmer gently for 8 minutes until the chicken is cooked. Season to taste.
Sprinkle with pistachios and a few cilantro leaves and served with jasmine rice.
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- Recipe byAdam
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