Cookbook:Green Chicken Curry with Coconut Milk
Green Chicken Curry with Coconut Milk | |
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Category | Stew recipes |
Servings | 4–6 |
Time | 60 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Thai recipes | Vietnamese recipes
Serve this hearty dish with rice.
Ingredients
editCurry paste
edit- 2 tbsp dried coriander seeds
- 1 tbsp black peppercorns
- Chiles
- 2 cm fresh ginger
- Fresh coriander
- 2 big cloves of garlic
- 3 tbsp chopped onion
- 1–5 pieces of lemongrass, coarsely cut
Curry
edit- Oil for frying
- 3–4 big leeks, coarsely chopped
- 2 green bell peppers
- 1–2 cans of coconut milk
- Garlic
- Soy sauce
- 850 g cubed chicken meat
- Basil
- Salt
- 1 tbsp fish sauce (optional)
Procedure
edit- Grind all the ingredients for the curry paste together with a mortar and pestle.
- Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk, cover, and let simmer 20–30 minutes.
- Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.
- Fry the marinated meat with oil.
- Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste.