Green Chicken Curry Recipe

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The Chef Book

  • Yield: 4 Servings


Curry Paste
  • 500 g green bird’s eye chili
  • 500 g shallots, thinly sliced
  • 500 g garlic, thinly sliced
  • 200 g galangal, thinly sliced
  • 400 g lemon grass, thinly sliced
  • 120 g shrimp paste
  • 100 g kaffir lime fruit skin
Chicken Curry
  • 1 litre coconut milk
  • 200 g green curry paste
  • 600 g skinless chicken breasts, cut across into 5 mm thick slices
  • 20 g white sugar
  • 60 g fish sauce
  • 40 g sweet basil leaves
  • 80 g small round aubergine
  • 100 g chaopraya aubergine
  • 20 g red chili, seeds removed, cut matchstick size
  • 20 g kaffir lime leaves
  • Thai basil
  • 100 ml coconut cream
How to Make It
    Curry Paste
  1. Pound the chili and the rest of the ingredients with a mortar and pestle to a fine paste.
  2. Heat a wok, add cooking oil and add the curry paste. Stir-fry until fragrant.
  3. Remove from the wok and set aside.
  4. Chicken Curry
  5. Heat the coconut milk in a pot over a medium heat, add the green curry paste and cook together.
  6. Add the chicken, season with sugar and the fish sauce.
  7. Stir until well combined, then add the sweet basil followed by the rest of the ingredients.
  8. Boil together for 5 minutes and remove from the heat.

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