Chicken with green curry

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Chicken with green curry - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g skinless and boneless chicken breasts, cut into 2.5 cm strips
450 g frozen vegetable mix (with carrots, peas)
3/4 cup chicken broth
3 cups (2 x 380g cans) unsweetened coconut milk
2 tablespoons of vegetable oil
1 medium onion, cut into 8 wedges
1 green bell pepper, cut into 8 wedges
1 stem lemongrass (only the white part of the stem)
1 tbsp coarsely chopped fresh ginger
3 tablespoons Thai green curry paste (see recipe below)
2 kaffir lime leaves
Sea salt
Juice of 1 lime
Fresh Thai basil leaves
Fresh coriander leaves
Lime wedges for garnish

Thai Green Curry Paste:

2 tablespoons coriander seeds
1 tbsp cumin seeds
1 tbsp whole black peppercorns
8 fresh green Thai chili peppers
2 coarsely chopped shallots
4 crushed cloves of garlic
A small handful of fresh cilantro sprigs
A 5cm long piece of galangal, peeled and coarsely chopped.
2 lemongrass stalks, coarsely chopped (white parts only)
2 kaffir lime leaves (torn)
2 tsp dried shrimp paste
1/2 cup water

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place a large, deep frying pan over medium heat and add oil. Saute the onion and green chili for 3 minutes, until soft. Cut the lemongrass in half and pat it with the flat side of a knife to release the aroma.
Place the lemongrass, ginger, curry paste, and lime leaves in a skillet. Cook, stirring, for 2 minutes. Pour in the coconut milk and chicken broth. Add the chicken pieces, frozen vegetables, and a pinch of salt. Stir and simmer over low heat for 10-15 minutes. Squeeze the lime juice and sprinkle with basil and cilantro. Serve in deep bowls with rice, garnished with lime wedges.

Thai Green Curry Paste: In a small, dry frying pan, heat the coriander seeds, cumin seeds, and black pepper for 2 minutes until fragrant. Place the seeds in a clean coffee grinder or spice grinder and grind into a powder.

Place the chopped spices and remaining ingredients in a food processor and pulse. Add water to form a paste.

Categories:

recipe / Dinner / Soups / Thick soups and stews / / Thai cuisine / Tyler Florence

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