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Green Chicken Curry

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Ingredients
  Peanut oil/Groundnut oil 1 Tablespoon
  Onion 1 , chopped
  Lemon grass stalk/1 teaspoon dried lemon grass, soaked in hot water until soft 1 , finely chopped
  Kaffir lime leaves 3 , finely shredded
  Thai green curry paste 2 Tablespoon
  Shrimp paste 1 Teaspoon (optional)
  Coconut milk 16 Fluid Ounce (2 cups / 500 ml)
  Thai fish sauce 1 Tablespoon (nam pla)
  Sugar 1 Tablespoon
  Boneless chicken thigh fillet/Boneless chicken breast fillet 2 Pound (cut into 2 cm / 3/4 in cubes)
  Canned bamboo shoots 7 Ounce, drained (1 can, 220 g)
  Canned baby sweet corn 10 Ounce, drained (31 g, 1 can)
  Chopped fresh basil 2 Tablespoon
Directions

1. Heat oil in a wok over a medium heat, add onion, lemon grass and lime leaves and stir-fry for 3 minutes or until onion is golden.
2. Add curry paste and shrimp paste (if using) and stir-fry for 3 minutes longer or until fragrant. Stir in coconut milk, fish sauce and sugar, bring to the boil, then reduce heat and simmer, stirring frequently, for 10 minutes.
3. Add chicken, bamboo shoots, sweet corn and basil and cook, stirring frequently, for 15 minutes or until chicken is tender.
Medium: Fresh lemon grass is available from Oriental food shops and some supermarkets and greengrocers. It is also available dried; if using dried lemon grass soak it in hot water for 20 minutes or until soft before using. Lemon grass is also available in bottles from supermarkets, use this in the same way as you would fresh lemon grass.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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