Dinner ideas

Chicken green curry

Every body loves a curry, and while there are some very good quality curry pastes on the market, nothing quite beats the kick and flavour of making your own. It's surprisingly easy.
chicken green curry
1H 5M


Green curry paste


Chicken green curry

1.Make green curry paste.
2.Place ¼ cup of the paste in large saucepan; cook, stirring, until fragrant. Add coconut milk and lime leaves; bring to a boil. Reduce heat; simmer, stirring, 5 minutes.
3.Meanwhile, heat oil in large frying pan; cook chicken, in batches, until just browned. Drain on absorbent paper.
4.Place chicken in pan with curry paste mixture; stir in fish sauce, juice and sugar; simmer, covered, about 5 minutes or until chicken is cooked through. Add beans, zucchini, basil and chopped coriander; cook, stirring, until vegetables are just tender.
5.Place curry in serving bowl; sprinkle with coriander leaves, chilli and onion. Serve with steamed jasmine rice and extra thinly sliced green chilli, if desired.

Curry paste

6.Dry-fry ground coriander and cumin in small frying pan until fragrant.
7.Blend or process spices with chilli, garlic, onion, lemon grass, lime leaf, galangal, coriander mixture and shrimp paste until mixture forms a coarse paste.
8.Add oil; process until mixture forms a smooth paste. Measure ¼ cup of the paste for this recipe then freeze the remainder (there will be about ½ cup), covered, for future use.

When removing the leaves from the coriander bunch, keep the stems and roots as some of them are chopped and used in the curry paste.


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