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Thai Chicken Green Curry |
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| Course |
Main course |
| Cuisine |
Thai |
| Dish Type |
Spicy |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Thai |
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Method |
Wok |
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Time |
20 mins |
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Calories |
-- |
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Serves |
6 |
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Ingredients : |
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100g/4oz fresh coriander,
3 fresh red chillies, halved lengthways and seeded,
3 spring onions, chopped,
3 garlic cloves, chopped,
1 tablespoon olive oil,
11⁄2 teaspoons grated lime zest,
2 tablespoons freshly squeezed lime juice,
2 teaspoons light soy sauce,
1 teaspoon anchovy paste,
1 teaspoon ground ginger,
1 teaspoon ground cumin,
1 teaspoon ground coriander,
1⁄2 teaspoon salt,
3 large carrots, thinly sliced,
450g/1lb small red potatoes, cut into chunks,
900g/2lb skinless chicken thigh fillets, cut into chunks,
400ml/14fl oz milk,
3⁄4 teaspoon coconut essence,
225g/8oz frozen peas
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| How to Prepare : |
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• Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and salt in a blender or food processor. Purée to a paste.
• In a large frying pan over a low heat, cook the paste for 5 minutes. Add the carrots, potatoes and 175ml/6fl oz water, and bring to the boil. Reduce the heat and simmer for 5 minutes.
• Add the chicken and cook for 5 minutes. Stir in the milk and coconut essence, and simmer for 10 minutes or until the chicken is cooked through. Stir in the peas, and cook for 3 minutes or until heated through. Serve hot. |
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