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
Ingredients
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
Directions
Preparation:25min ›
Cook:40min ›
Ready in:1hour5min
- 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.
- Cut chicken and shallots and fry in vegetable oil until brown. Add mushrooms and eggplant and fry for a further 5 minutes.
- Add the paste and stir through until all the contents of the pan are covered nicely.
- Add chicken stock and coconut to the pan and let simmer for 15 minutes.
- (This is about where I put the rice on if that's what you choose to eat the curry with.)
- After 15 minutes add the green beans to the curry and simmer for a further 5 minutes.
- Serve and eat!
