Category: Main Course
Cuisine: Thai
Yields:
2 Servings
Thai Green Chicken Curry
A traditional Thai Green Curry – with the signature flavours of lemongrass, ginger and coriander
Ingredients
Adjust Servings
Instructions
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Dry fry the coriander, cumin, fennel and mustard seeds for 1 to 2 minutes, until the mustard seeds begin to jump. Grind together into a fine powder.
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In a food processor grind the chilies, garlic, ginger (galangal), spring onions (shallots), lemongrass, coriander root and oil into a smooth paste. The photo shows a brilliant mini-food processor kit from Braun.
- Cook the chicken over a medium heat until lightly brown.
- Add the chilli paste and continue cooking for 3 to 4 minutes.
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Add the ground spices and coconut cream, bring to the boil, and cook for a further 5 minutes.
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Stir in the chopped coriander leaves and serve immediately on rice.
