Green Chicken Curry
40 minutes
This chicken curry has a paste made of small green chillies and lots of herbs fried to bring out the flavour. Cooked over chicken then served over rice.
Kelly
1 person made this
Ingredients
Serves: 4
- Curry Paste
- 6 long green chillies, seeded and diced
- 2 small green chillies, seeded and diced
- 6 shallots, diced
- 1/4 cup lemongrass, white only, chopped
- 1/2 cup fresh coriander roots and leaves, chopped
- 2 tablespoons ginger, grated
- 1 tablespoon garlic, minced
- 2 tablespoons lime juice
- 2 tablespoons palm sugar, grated
- 2 tablespoons peanut oil
- 1 teaspoon shrimp paste
- 1 teaspoon ground nutmeg
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- Curry
- 1 tablespoon peanut oil
- 1 kg chicken thighs, cut into 3cm chunks
- 1/2 cup roasted peanuts
- 1 teaspoon lime zest
- 3 cups coconut milk
- 2 tablespoons lime juice
- 1 1/2 tablespoons fish sauce
- 1/2 cup coriander leaves
Directions
Preparation:25min ›
Cook:15min ›
Ready in:40min
- Blend all ingredients together in a food processor.
- In a frying pan over medium, warm the oil then add the curry paste. Cook for 2 minutes, stirring. Stir in the chicken and peanuts. Simmer until chicken is cooked through, about 8 minutes.
- Add zest and coconut milk, lower heat and simmer for a few minutes. Stir in lime juice, fish sauce and coriander. Remove from heat then serve with rice.
