This easy recipe is guaranteed to give you the authentic, fuss-free south-east Asian favourite in minutes. Green curry paste is the base of all of the flavours, with green chillies lending their intense, fresh green flavour.
Grind the grated ginger, chillies, cup of coriander, garlic, lemon juice and spring onions in a pestle and mortar (or blender) with ¼ cup oil into a smooth paste.
Fry the paste with 2 tbsp olive oil in a large pan on medium heat for a minute or two until the paste is fragrant but not coloured.
Pour in the coconut milk and chicken stock, and simmer gently on medium-low heat until reduced by half and slightly thickened.
Cube the chicken pieces and add them to the sauce, allowing to simmer for
8-10 minutes until tender and cooked through.
In the last 5 minutes, add the vegetables to cook.
Remove from heat and serve on fluffy white rice, with chopped fresh coriander and basil leaves on the side.
Tips:
Chicken and fish – the white meats that aren’t as rich in flavour – are favoured in green curries. Beef and duck are more commonly served with a red curry.
If the curry sauce is too runny, grind cashew nuts in a food processor and add to the sauce – it’s a wonderful thickener as well as adding nutrition and extra flavour.
Curries are best when made the day before and left to cool properly overnight, allowing the beautiful flavours to develop and marry together. Slowly reheat over a gentle heat.
Recipe by Hannah Lewry. First published in City Press.
Absolutely delicious! I made it the night before serving, but hardly cooked the vegetables the night before. I used a cup of cashews to thicken it and deboned chicken drumsticks. It was sweet enough – I didn’t add in the sugar.
A definite crowd-pleaser 🙂
PS – I served it with two types of rice – Basmati and Wild / Brown – everyone went for the Wild rice!
Absolutely delicious! I made it the night before serving, but hardly cooked the vegetables the night before. I used a cup of cashews to thicken it and deboned chicken drumsticks. It was sweet enough – I didn’t add in the sugar.
A definite crowd-pleaser 🙂
PS – I served it with two types of rice – Basmati and Wild / Brown – everyone went for the Wild rice!