Sunday, February 5, 2017

Green Curry Chicken

Yield: 4 servings

Curry Paste:
2 jalapeno peppers, deseeded
2 tbsp ginger, finely grated
1 small bunch cilantro, roughly chopped
1 stalk lemongrass, roughly chopped
4 kaffir lime leaves, roughly chopped
1 lime, zest & juice
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
2 tsp fish sauce
2 tbsp olive oil

1 tbsp coconut oil
6 chicken thighs, thinly sliced
1 can coconut milk
1 cup water (or onion/garlic free stock)
1 carrot, sliced
1 red pepper, diced largely
1 green pepper, diced largely
1 Japanese eggplant, diced largely
2 tsp maple syrup
1/2 cup green peas
lime, to garnish
cilantro and Thai basil, to garnish

1. To prepare curry paste, place all ingredients in a food processor. Process until smooth.
2. Heat a large saucepan over medium heat. Melt coconut oil and add the curry paste. Cook for 2 minutes.
3. Add the chicken and stir well to cover with the curry paste.
4. Add the coconut milk and water. Reduce to a low simmer.
5. Add vegetables. Simmer on a low heat for around 20 minutes or until the sauce has thickened.
6. Add maple syrup and green peas. Cook for 2 more minutes.
7. Serve with steamed rice, a wedge of lime, and fresh cilantro and Thai basil leaves.

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