Jack’s Thai Green Chicken Curry

One of our favourite meals is Jacks Thai Green Chicken Curry.   Al and I make this dish about once a month and we always enjoy it.  So Marie and I decided to make this for our dinner last night and as usual it  was delicious.  The rccipe is very simple to make, no packet mixes required, its all made from scratch.

1 cup basmati rice, washed and drained
400ml can coconut cream
1/4 teaspoon salt

Curry Paste

4 green chillies, deseeded and roughly chopped
3cm piece of ginger, peeled and finely grated
2 sticks lemongrass, bruised and finely chopped
4 kaffir lime leaves, roughly chopped
4 garlic cloves, finely chopped
2 eschallots, finely chopped
1/4 cup finely chopped thai basil
1/4 teaspoon salt

Curry

1 tablespoon vegetable oil
4 chicken thigh fillets, chopped
300ml coconut cream
1 tablespoon fish sauce
1 teaspoon sugar
50g green beans
Coriander sprigs-  to garnish

1. Cook rice with coconut milk and salt

2.  For curry paste, place all ingredients and 2 tablespoons water in the chopper attachment using a stick blender. Blend until finely chopped. Transfer into a mortar and pestle and pound until mixture forms a fine paste.

3.  Heat 1 tablespoon of oil into a large frying pan and add ¼ cup curry paste. Cook for 2 – 3 minutes or until fragrant and soft. Add chicken and cook for 4-5 minutes or until chicken is cooked through.

4.  Pour coconut cream over chicken and stir to combine. Add fish sauce, sugar and green beans and simmer for 3-5 minutes. Season with salt.

5.   Serve

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Posted on August 28, 2011, in Food. Bookmark the permalink. 1 Comment.

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