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Thai green chicken curry


Thai green chicken curry Recipe

Ingredients:
  • 1 stalk lemongrass , thinly sliced
  • 1 tbsp lime juice
  • 1 tsp whole peppercorns
  • 1 tsp coriander seeds
  • tsp cumin seeds
  • 6 green bird's-eye chillies , trimmed and halved
  • 4 garlic cloves , peeled
  • 5 shallots (use Thai if possible)
  • 3cm piece galangal or ginger, peeled and sliced
  • 1 rounded tsp shredded kaffir lime peel (if you can get it)
  • 2 tbsp chopped coriander stalks
  • 1 tbsp chopped coriander leaves
  • 1 level tsp shrimp paste
  • 2 tbsp vegetable or sunflower oil
  • 2 x 400g cans coconut milk
  • 2 heaped tbsp green curry paste
  • 500g skinless, boneless chicken breasts , cut into thin strips
  • 100ml chicken stock , plus extra if necessary
  • 1-2 tbsp fish sauce
  • 2 tsp palm sugar (or light muscovado)
  • 4 kaffir lime leaves
  • 50g fine green beans , halved
  • 100g baby aubergines , diced (or Thai pea aubergines)
  • handful Thai basil , shredded
  • coriander leaves
  • 1 red chilli , thinly sliced
  • 1 spring onion , shredded and left to curl in ice cold water
  • lime wedges
  • Thai fragrant rice
Directions:
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