Thai Green Chicken Curry

bridget107, Mar 30, 1:42am

tga09, Nov 9, 2:59am
Has anybody got a good recipe for this. thanks

davidt4, Jul 14, 11:11pm
You can use this recipe for chicken or fish.

Green Chicken or Fish Curry

350 g fish or chicken breast in 2cm cubes,
130g green curry paste (see below),
250 ml coconut cream,
3 tab peanut oil,
6 kaffir lime leaves,
4 tab fish sauce,
1 tab crushed palm sugar,
500 ml coconut milk,
4 hot green chillies lightly crushed,
3 long red chillies split and deseeded,
10 pea eggplants,
5 apple eggplants quartered,
12 Thai basil leaves.

In a heavy based frying pan over high heat cook the coconut cream and and oil, stirring, until it splits.Add curry paste and crushed lime leaves and stir 10 - 15 minutes until it is very fragrant and sizzling fiercely.Add fish sauce, cook 1 min.Add sugar and coconut milk and bring to a boil.Add fish/chicken, eggplants and chillies and simmer 3 - 4 minutes until fish/chicken is cooked and eggplants barely tender.Add basil.Serve with lots of steamed Jasmine rice.

Green Curry Paste

5 coriander seeds,
5 cumin seeds,
5 white peppercorns,
6 small hot green chillies, chopped,
3 long green chillies, deseeded and chopped,
2 stalks lemongrass, trimmed and chopped,
2 tab chopped galangal,
10 red shallots chopped,
5 cloves garlic chopped,
3 coriander roots scraped and chopped,
1 tab fresh tumeric chopped,
zest of 1 kaffir lime finely grated,
1 tsp Thai shrimp paste, roasted.

Lightly roast coriander, cumin and peppercorns in a dry pan, grind to a powder. Wrap shrimp paste in foil and roast until fragrant.Pound all ingredients in a mortar (or in a small food processor) until very finely ground.