Ingredients
1 tablespoon peanut oil
400 millilitre can coconut milk
1 kilogram chicken thigh fillets, chopped
2 tablespoon coarsely chopped coriander leaves (use roots in paste)
1/2 cup basil leaves
1 tablespoon fish sauce
150 gram snake beans, chopped
steamed jasmine rice, lime wedges, to serve
Green curry paste
6 medium fresh green chillies, chopped
4 green onions (green shallots), chopped
3 fresh coriander roots, chopped
1 tablespoon coriander leaves
1 tablespoon chopped fresh lemon =grass
3 kaffir lime leaves
1 teaspoon shrimp paste
1 teaspoon ground cumin
2 teaspoon ground coriander
2 clove garlic, peeled
1 tablespoon fish sauce
Method
1. To make green curry paste, blend or process all ingredients until finely chopped and mixture forms a paste.
2. Heat oil in a large frying pan. Add green curry paste; cook, stirring, until fragrant.
3. Stir in coconut milk; bring to the boil. Simmer, uncovered, about 5 minutes, until mixture thickens and looks oily.
4. Add chicken, coriander, basil and fish sauce; simmer, uncovered, 15 minutes.
5. Add snake beans; simmer, uncovered, until beans are just tender.
6. Serve curry with steamed jasmine rice and lime wedges.
Related
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