Thai Green Chicken Curry

Added on Thu Aug 2 2007

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The first time I ever tried a Thai Green Chicken Curry was after a visit to Thailand and the Grand Palace in Bankok. What agreat experience it was the curry just rounded of the day perfectly and blended well with the sights and sounds of this amazing Read More

" This is a classic for lovers of Thai that will keep you and your guests comming back for more "

The Basics

Dish: Main Course
cuisine: Thai and SE Asian
Serves: 4
Prep Time: 0hrs 35 mins
Cooking Time: 0hrs 15 mins

Ingredients

To taste Salt and Pepper
1 x 400 ml Cocanut Milk - tin of
3 Limes - zest and juice
A few Basil - fresh stalks
3 Tblsp Virgin Olive Oli
2 Garlic Cloves
4 Chicken Brests
1 Tblsp Coriander Seeds - crushed
1 Tblsp Root Ginger - finely chopped
A few Lime Leaves - torn
6 Spring Onions - trimmed
2 Lemon Grass Stalks - chopped
A few Corainder - fresh stalks
5 Green Chillies - medium finely chopped
½ a Cup Cashew Nuts
½ tsp Black Pepper

Method

Curry Sauce

1. Place all the green curry ingreaiants(Corainder, Salt and Pepper, Lemon Grass, Ginger, Spring Onions, Lime Leaves, Black Pepper, Coriander Seeds, Garlic Cloves,
Olive Oli, Basil, Limes and Chillies) in a blender and liquidise for 2 or 3 mins.
2. Now you should marinate the chicken in some of the curry sauce for about 30 minutes.
3. Fry the chicken for about 4 to 5 minutes, together with a little oil, in a wok or casserole dish.
4. As you are cooking add the remainder of the curry sauce.
5. Now stir in the cocunut milk and bring to the boil.
6. Now simmer for about 8 to 10 minutes until the chicken is cooked.
7. Finally sprinkle the cashew nuts and some coriander leaves and serve with steamed rice or noodles as a side dish.