YUM Chicken Green Curry

    1 hour 5 minutes

    I made a green curry from scratch for the first time, without a recipe. It turned out to be a banger of a meal so I hope you enjoy it too :)

    1 person made this

    Serves: 4 

    • Paste
    • 2 cloves fresh garlic
    • 2cmx2cm nub fresh ginger
    • 2 red hot chillies (for colour)
    • 1 cup of fresh coriander
    • 2 medium kaffir lime leaves
    • 2 stalks of fresh lemongrass
    • 1 lime, squeezed
    • 1 teaspoon cumin
    • 1 tablespoon of tahini
    • 1 tablespoon fish sauce
    • pinch of pepper and salt
    • Curry
    • 500g chicken breast
    • 2 medium shallots
    • 6 large mushrooms
    • 1 medium eggplant
    • 2 cups of green beens
    • 500ml chicken stock
    • 1 can coconut milk (400ml)
    • bean sprouts, fresh chilli and fresh corriander to garnish

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Roughly chop all paste ingredients and put into a blender. Blend well but not too well, make sure you can still see the colours of the ingredients used.
    2. Cut chicken and shallots and fry in vegetable oil until brown. Add mushrooms and eggplant and fry for a further 5 minutes.
    3. Add the paste and stir through until all the contents of the pan are covered nicely.
    4. Add chicken stock and coconut to the pan and let simmer for 15 minutes.
    5. (This is about where I put the rice on if that's what you choose to eat the curry with.)
    6. After 15 minutes add the green beans to the curry and simmer for a further 5 minutes.
    7. Serve and eat!

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