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  • Fragrant Green Chicken Curry

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    Fragrant Green Chicken Curry
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x chicken breasts without bone and skin each cut into 5 large pcs
    • 1 x 400ml tin of coconut lowfat milk
    • 1 handf minced pistachio nuts green curry paste:
    • 6 x spring onions washed and trimmed
    • 5 med green chillies deseeded and finely minced
    • 2 x cloves of garlic
    • 1 Tbsp. fresh root ginger peeled and finely minced
    • 1 Tbsp. coriander seeds pounded or possibly crushed
    • 1/2 tsp freshly grnd black pepper
    • 1 x salt and freshly grnd black pepper to taste
    • 1/2 x a handful of lime leaves torn
    • 2 x lemon grass stalks trimmed back and finely minced
    • 2 x good handfuls of fresh basil on the stalk
    • 3 x good handfuls of fresh coriander on the stalk
    • 3 Tbsp. extra virgin extra virgin olive oil zest and juice of 4 limes

    Directions

    1. Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste.
    2. Marinate the chicken in a little of the paste for 30 min then add in a little oil and the chicken pcs to a warm casserole type pan or possibly wok.
    3. Fry for 4 min then add in the remainder of the marinade it will sizzle and spit. Stir in the coconut lowfat milk bring to the boil and simmer gently for 8 min till the chicken is cooked. Season to taste.
    4. The flavour should have a kick but be reasonably mellow and very fresh and fragrant.
    5. Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or possibly noodles and chunky coconut tomato cucumber and lime relish (qv coconut tomato cucumber and lime relish).
    6. If you are a veggie replace the chicken with vegetables of your choice.
    7. Serves 4

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