Tuesday, February 13, 2007

Green Chicken Curry

I made this some time ago but never got around to posting the recipe. It's a delicious spicy chicken curry which is ideal for warming the cockles on a winter evening. Enjoy.


[Serves 4]

1 tbsp vegetable/groundnut oil
1 onion, sliced
1 garlic clove, chopped finely
2-3 tbsp green curry paste
400ml coconut milk
150ml chicken stock
4 kaffir lime leaves
4 skinned boned chicken breasts, cut into cubes
1 tbsp fish sauce
2 tbsp thai soy sauce
Grated rind of 1/2 lime
1 tsp of soft brown sugar
4 tbsp fresh coriander, chopped to garnish


Heat the oil in a wok and add the onion and garlic for 1-2 minutes until soft. Add the curry paste and stir for a further 1-2 minutes.

Add the coconut milk, chicken stock and lime leaves and bring to the boil and add the chicken and simmer for 15-20 minutes until the chicken is tender.

Add the fish sauce, soy sauce, lime rind and its juice and the sugar. Cook for 2-3 minutes and serve immediately with rice and garnish with the coriander.



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