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Thai Green Chicken Curry
Recipe by Ben Milbourne
- Steps
- Ingredients
Steps
- For the curry paste, place the ginger, garlic, lemongrass, coriander root, chilli, anchovies, pepper, coriander, cumin and vegetable oil in a small food processor and process to make a smooth paste.
- Spoon the paste in a frying pan and place over a medium heat, cook, stirring for 3-5 minutes until fragrant. Add the chicken and stir to coat in the paste, cook for 3-5 minutes or until the chicken has lightly browned.
- Add the coconut cream and bring to a simmer, add the fish sauce and capsicum. Simmer for 5 minutes. Add capsicum and onions and simmer a further 3 minutes or until chicken is cooked through. Add snow peas, lemon juice, taste and adjust seasoning with lemon juice, fish sauce and palm sugar.
- Spoon into a bowl and top with coriander leaves to serve with steamed rice to the side.
Notes
Preparation: 15 minutes Cooking: 25 minutes
