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PrintGREEN CHICKEN CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To make the paste, pound all the ingredients together in a mortar until fine.
- Heat the oil in a deep-bottomed pan and add the green curry paste.
- Saute on a low flame. Add the second, thinner extract of the coconut milk and stir until it releases its oil.
- Add the sugar, then cook for 2 minutes. Add the kaffir lime leaves, pea aubergines, chillies and coriander root paste.
- Stir in the coconut milk and simmer on a low flame for 10 minutes.
- Once the curry is ready, add the chicken. Add more sugar or fish sauce, if required.
- Heat for about 5 minutes, until the chicken is properly cooked.
- Add the basil leaves and fish sauce. Garnish and serve hot with jasmine rice.
INGREDIENTS
- 50 grams Coriander root, made into a paste
- 300 grams Chicken breast, boneless and diced
- 300 ml Thin coconut milk
- 3 tablespoon Sesame Oil
- 2 tablespoon Sugar
- 10 Kaffir lime leaves
- 10 Pea aubergines
- 10 chillies
- A handful Basil leaves
- 2 tablespoon Fish sauce
- Jasmine rice to serve, steamed
The Green Curry Paste
- 15 Garlic cloves
- ½ teaspoon Coriander seeds
- ½ teaspoon Cumin seeds
- 1 teaspoon Shrimp paste
- 3 tablespoon Coriander root, chopped
- 5 Green chillies, chopped
- ½ -inch piece Galangal, chopped
- 5 stalks Lemongrass, finely sliced
- 2 Kaffir lime
- 6 Shallots, halved
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