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Thai Green Chicken Curry
by Social Cooking, 2 August 2012
3 Tegel chicken breasts, cut into strips
Olivani olive oil
1 can coconut milk
3-4 dried kaffir lime leaves
2 tsp fish sauce
2 tsp brown sugar
1 capsicum, thinly sliced
1 lime (optional)
2 tsp Gregg’s whole black peppercorns
or 1 tsp Gregg’s ground black pepper
2 tsp Gregg’s whole cumin
or 1 tsp Gregg’s ground cumin
2 tsp Gregg’s whole dried coriander
4 TBSP chopped lemongrass
2 TBSP Gregg’s crushed ginger
4 TBSP/28grams chopped fresh coriander
6 TBSP/60 grams chopped onion
3 TBSP Gregg’s crushed garlic
3-4 tsp salt
2 TBSP shrimp paste
2-4 tsp Gregg’s crushed chilli or to taste
Firstly toast the cumin and dried coriander, then grind with the peppercorns and salt. Add the remaining paste ingredients and blend in a pestle and mortar or spice grinder.
Heat the olive oil in a wok or frying pan on medium heat. Fry the paste for 1-2 minutes until fragrant.
Add the coconut milk, fish sauce, kaffir lime leaves and brown sugar to the paste, and then cook until slightly thickened. Add the chicken and capsicum and simmer for 5-10 minutes, until the chicken is cooked.
Serve with steamed white rice and lime wedges on the side.
This recipe was supplied by Social Cooking. Check them out on the web www.socialcooking.co.nz