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 616e45g as a basis and added some more fresh herbs, trying to get it as fragrant as possible. If you are a veggie, replace the chicken with vegetables of your choice.
Green Curry Paste:
6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
2 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced
4 chicken breasts without bone and skin, each cut into 5 large pieces
16 ounces coconut milk
1 handful chopped pistachio nuts
Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade - it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow - very fresh and fragrant.
Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish.
Yield: 4
servings
Prep Time: 45 minutes
Cook Time: 20 minutes
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