Green Chicken Curry

"I do love a good chicken curry -- it has to be one of the best comfort foods on this planet."
 
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Ready In:
30mins
Ingredients:
22
Serves:
4
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ingredients

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directions

  • Make the paste by slicing the lemongrass finely and putting into a food processor with all the remaining curry paste ingredients.
  • Whizz to a thick paste, pushing the mixture down from time to time with a spatula.
  • Put into a glass bowl, cover tightly and refrigerate.
  • Cut the chicken into finger size strips.
  • warm the oil in a casserole and when it is hot and sizzling add the chicken strips and let them colour slightly on all sides.
  • Do this in batches if necessary.
  • Lift out with a draining spoon and set aside.
  • Add the mushrooms to the pan and fry until golden brown, adding more oil if needed.
  • Pour in the coconut milk and stock, then add the lime leaves, 4 tablespoons of the curry paste, the fish sauce, half of the chopped herbs and a generous grinding of black pepper.
  • Bring to the boil then turn down the heat and simmer for 10 minutes, stirring from time to time.
  • Return the chicken to the pan with a further tablespoon of the paste and simmer for 5-6 minutes.
  • Stir in the remaining herbs and serve with rice or noodles.

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Reviews

  1. This was great. It was exactly what I was looking for. I was trying to convince my wife that Thai currys were good, after a bad experience at a restaurant. This one not only did the trick, but gets requested regularly. One change I have made - I leave the soy/fish sauce out of the paste. The flavor of the fried mushrooms is enough.
     
  2. Outstanding combination of ingredients for a curry. I still prefer other curries to Thai green curry, but this was incredible. We added some additonal lemongrass, garlic, and galangal (Thai ginger) to the chicken as it was stir frying - that always gives the chicken a very fragrant boost. If you use fresh Thai green chilies, be warned - they're hot.
     
  3. Outstanding! The flavors in this are well-balanced and complex, all blending together pleasantly with the chicken and the mushrooms. I made this just as directed, and the prep time took a bit longer (about 25 minutes), but was ok. The curry was nice and saucy, and I served it in bowls with rice. Very good! Will definitely serve this again! Thanks, Friedel!
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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