Green Chicken curry
Time 45 min, serves 8ppl.
Ingredients
1 small onion
1 stalk lemongrass
2 garlic cloves
1 tbsp ginger
1 tbsp vegetable oil
1 tbsp salt
3-4 tsp green Thai curry paste
2 chicken breasts, cubed
2 carrots, diced
2 zucchini, chopped
4 freeze-dried kaffir lime leaves
10 basil leaves
1 tbsp fish sauce
1 tsp sugar, brown is best
500ml can coconut milk
¼ cup fresh coriander leaves
Jasmine rice
Method of Preparation
Peel onion and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as ‘woody’ and white in the center).
Finely chop garlic and ginger.
Heat the oil in a wok or large saucepan.
Add the onion, lemongrass, garlic and ginger. Fry for 3-5 mins, until soft and translucent.
Stir in the curry paste and kaffir lime leaves cook for 1 min, stirring all the time.
Add chicken and vegetables. Stir until they are coated; then add fish sauce, sugar and coconut milk.
Bring slowly to the boil, and then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked.
Stir the curry a few times while it cooks, to stop it sticking and to keep the vegetables submerged.
While the curry is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly.
Taste the curry and add a little more curry paste and salt if you think it needs it.
Stir half the coriander into the curry and sprinkle the rest over the top.
Serve with Thai jasmine or basmati rice
