Fragrant green chicken curry

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts without bone and skin; each cut into 6
; large pieces
1 can Coconut milk
1 Handful chopped pistachio nuts
6 Spring onions; washed and trimmed
4 mediums Green chillies; deseeded and finely
; chopped
2 Cloves garlic
1 tablespoon Fresh root ginger; peeled and finely
; chopped
1 tablespoon Coriander seeds; pounded or crushed
½ teaspoon Freshly ground black pepper
Maldon sea salt and freshly ground black
; pepper to taste
Half handful of 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
Zest and juice of 4 limes

Directions

1 Whiz the green curry paste ingredients in a processor to a smooth green paste. Marinate the chicken in some paste for 30 minutes, and add a little oil and the chicken pieces to a hot casserole-type pan or wok.

2 Fry for four minutes, add the rest of the marinade - it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for eight minutes until the chicken is cooked.

3 Season to taste. The flavour should have a kick but be reasonably mellow ~ very fresh and fragrant.

4 Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles and a chunky coconut, tomato, cucumber and lime relish.

Converted by MC_Buster.

Recipe by: The Naked Chef

Converted by MM_Buster v2.0l.

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