Green chicken curry
Not Too Tricky
serves 4
About the recipe
I was asked to make this by my sister’s husband, who’d eaten something similar in a Thai restaurant. I looked up a lot of recipes and they all seemed quite different, so I used them as a basis and added extra fresh herbs, trying to get it as fragrant as possible. If you’re veggie, replace the chicken with veg of your choice.
The Naked Chef, p122
Ingredients
4 skinless chicken breasts, each cut into 5 large pieces
olive oil
1 × 400ml tin of light coconut milk
1 handful of chopped pistachio nuts
GREEN CURRY PASTE
6 spring onions, trimmed
4–6 medium fresh green chillies, deseeded and finely chopped
2 cloves of garlic, peeled and chopped
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon coriander seeds, pounded or crushed
½ a handful of lime leaves, torn
2 lemongrass stalks, trimmed and chopped
2 good handfuls of fresh basil
3 good handfuls of fresh coriander
3 tablespoons extra virgin olive oil
zest and juice of 3–4 limes, to taste
Method
Find the recipe!
For the full recipe, head to page 122 of The Naked Chef.
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