Authentic Thai Green Chicken Curry     


DescriptionThis is from my best mate
Curry TypeChicken
StrengthMedium hot
DifficultyEasy
SourceUnknown
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servingsUnspecified
IngredientsGreen Curry Paste:

5 large fresh green chillies
1 small brown onion
1 tsp black peppercorns
1 Tbs chopped garlic
2 Tbs chopped fresh corriander plant, roots and leaves
1 stem fresh lemon grass
1 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp serai (lemongrass) powder
1 tsp galangal powder
2 tsp blachan (dried shrimp paste)
1 tsp ground tumeric
2 Tbs oil

Thai Green Chicken Curry:

1kg skinless chicken thigh fillets
3 cans coconut cream (from an Asian import store and put in the
refrigerator for an hour prior)
3 Tbs Green Curry Paste (above)
2-4 lime leaves
1 tsp salt
2 Tbs fish sauce
5 finely chopped fresh green chillies
4 Tbs finely chopped fresh coriander leaves
InstructionsGreen Curry Paste:

Roughly chop the chillies along with the onion and put into blender
with all other ingredients. Blend to a smooth paste. Note: This will
make more than you need so stick it in one of those empty jars you have
saved, and shove it in your freezer.

Thai Green Chicken Curry:

Open CAREFULLY your Three cans of coconut cream from the fridge. The
thick part of the cream will have settled at the top. Spoon this thick
cream (about half of each can) into a container and put the remaining
thin cream to the side.

Heat your trusty wok or frypan and stir this thick cream until it comes
to the boil. Lower heat and continue cooking until the cream thickens
and oil bubbles around it. Add the curry paste and fry this rich
mixture for about 5 mins stirring constantly. When it is ready the
mixture will smell cooked and oil will separate from it.

Now add your diced chicken and cook over medium heat stirring
frequently for about 15 mins. The chicken will change color and appear
cooked. Add the remaining coconut cream, lime leaves, salt and fish
sauce and stir while the coconut cream comes to the boil. Now turn the
heat low and allow to simmer uncovered for 35-45 mins.

Make sure the curry does not dry-out as Thai curries should have lots
thin of gravy. Once cooked, stir in the chopped coriander leaves and
chillies, simmer for 5 more mins then turn into a serving dish. Serve
with white rice

All of these ingredients can be found at your local Asian food store
and they are always happy to suggest a good brand of something when you
can't read the label.

If you follow these directions and don't miss any spices, you will be
in heaven for hours after you have eaten this curry. It truly is the
Queen of all curries.
Notes-
Comments



[ Home | Search | Indexes | News | Links | About ]

Death by Curry http://rubymurray.com