Green curry with chicken
Curries are saucy dishes with a base that always includes chili paste, the pigment of which determines the curry's color. We made a green version with cilantro, fresh and fragrant kaffir lime leaves, lemongrass, and coconut milk. It would be just as delicious prepared with fish.
Ingredients · Servings 4 s
- 15 ml (1 tbsp) of coriander seeds
- 70 g (2 cups) of roughly chopped coriander stems and leaves, plus more for serving
- 3 kaffir lime leaves
- 2 green onions, cut into chunks, plus more for serving
- 2 cloves of garlic, cut into pieces
- 1/2 small bird's eye chili, seeded and chopped, or more to taste
- 30 ml (2 tbsp) of chopped fresh ginger
- 30 ml (2 tbsp) chopped lemongrass
- 20 ml (4 tsp) of fish sauce
- 10 ml (2 tsp) of cane sugar or brown sugar
- 675 g (1 1/2 lb) boneless, skinless chicken thighs, cut into cubes
- 30 ml (2 tbsp) of vegetable oil
- 1 red onion, cut into cubes
- 1 can of 398 ml (14 oz) coconut milk
- 150 g (1 1/2 cups) of trimmed snow peas
- 30 ml (2 tbsp) of lime juice
- Lime wedges
Method · 1 h 5 min
- In a small pan over medium heat, dry-roast the coriander seeds until fragrant. Remove from heat.
- Grind the coriander seeds in a mortar using a pestle or in a coffee grinder.
- Using a small food processor, finely chop the remaining ingredients with the ground coriander.
- In a large non-stick skillet over medium-high heat, brown the chicken in oil for 8 minutes. Season with salt. Add the onion and cook for 2 minutes, stirring occasionally. Add the curry paste and cook for 1 minute. Add the coconut milk. Bring to a boil, then reduce heat and simmer for 6 minutes, stirring occasionally, until the chicken is cooked through.
- Add the snow peas and lime juice. Continue cooking for 4 minutes or until the snow peas are al dente.
- Divide the curry among bowls. Garnish with green onion, cilantro, and lime wedges. Serve with rice, if desired.
Published in RICARDO Magazine Volume 22, number 3.
Nut-free
Sans lactose
Sans gluten
