Green Chicken Curry with Coconut Milk
Photo: Takeaway, CC BY-SA 3.0
This green chicken curry builds its flavor from a paste you grind by hand, so the coriander seeds and peppercorns are cracked fresh rather than scooped from a jar. Leeks and green bell pepper simmer in coconut milk while the chicken marinates separately in garlic and soy sauce, then gets fried before joining the pot. That keeps the meat browned and the sauce clean. Serve it over rice for a family-sized meal.
Instructions
Put the coriander seeds, peppercorns, chiles, ginger, fresh coriander, the two big cloves of garlic, onion and lemongrass into a mortar. Grind them together with the pestle until you have a coarse, fragrant green paste.
Heat some oil in a large pot and fry the paste for a couple of minutes, stirring so it does not catch. Add the chopped leeks and the green bell peppers and stir them through the paste.
Pour in the coconut milk soon after the vegetables go in. Cover the pot and simmer for 20 to 30 minutes.
While the curry simmers, crush some garlic into a bowl and stir in a little soy sauce. Add the cubed chicken, mix well and leave it to marinate until the curry is nearly ready.
Fry the marinated chicken in a little oil in a separate pan until it is cooked through.
Tip the cooked chicken into the curry pot and stir. Season with basil and salt, and add the fish sauce if you are using it, tasting as you go.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
