Green chicken curry
*Update: March 2015: I’ve recently cooked this recipe again and have tweaked a little bit to make it even tastier. I’ve also reshot it! Hope you like the new pics!*
This is an adaptation of my favourite Thai green chicken curry. I don’t think it’s massively authentic, but it’s delicious, so that’s the main thing…
- 1 onion
- 1 thumb sized piece of ginger
- 1 bulb garlic
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp brown sugar
- 1 small red chili or 1 tsp ground chilies
- Handful fresh coriander, roughly chopped
- 1 tsp olive oil
- 2-3 chicken breasts, cut into cubes
- 1 courgette, cut into rounds
- Green beans, chopped
- 1 tbsp fish sauce
- 400ml can coconut milk
- 1 lime
Step one: Blend the onion, ginger, garlic, spices and half the coriander into a paste. Add the olive oil and stir.
Step two: Fry the paste for a couple of minutes, then add the chicken and brown on all sides.
Step three: Throw in the courgette and green beans and fry off for a couple of minutes.
Step four: Add the fish sauce and the juice from half a lime, let it sizzle off, then add the coconut milk. Let that bubble and reduce a little bit while the chicken gets cooked through.
Step five: Serve with brown rice, sprinkle with the remaining coriander and squeeze over some lime juice. So delicious!