FRAGRANT GREEN CHICKEN CURRY
Adam
Here’s a delicious Thai-inspired dish with loads of herbal goodness. Perfect with jasmine rice.
ingredients
- 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
- 1/2 T black pepper
- 1/2 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
directions
- 1
4 chicken breasts without bone or skin, each cut into 5 large pieces
- 2
16 oz can coconut milk
- 3
1 handful chopped pistachio nuts
- 4
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.
- 5
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.
- 6
Sprinkle with pistachios and a few cilantro leaves and served with jasmine rice.
Source: Adam
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