Thai Curried Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- For the green curry paste
- 2 scallions (washed and trimmed)
- 2 red chili peppers (finely chopped)
- 2 cloves garlic cloves (peeled)
- 1 walnut-sized ginger (peeled and grated)
- 1 tsp Coriander (crushed)
- salt
- freshly ground peppers
- 1 stalk Lemongrass (peeled and finely chopped)
- 1 cup Thai Basil
- 1 cup cilantro
- 3 Tbsps olive oil
- 1 Lime (zest and juice)
- For the curry
- 4 Chicken breasts
- 1 ¼ cups Basmati rice
- 2 Tbsps Peanut oil
- 1 ⅔ cups Coconut milk
- 2 Tbsps Pistachio (roughly chopped)
- 2 Kaffir lime leaves
- 1 red chili pepper (finely chopped)
- 1 cup cilantro
- salt
Preparation steps
1.
Place all ingredients for the green curry paste in a blender and process to a coarse paste.
2.
Cut the chicken breasts into large pieces, mix well with about 2 tbsp of the curry paste and marinate for about 30 minutes.
3.
Cook the rice according to the instructions on the packet.
4.
Heat the peanut oil in a skillet and brown the meat on all sides for about 4 minutes.
5.
Stir in the remaining curry paste, cook for 2 minutes then pour in the coconut milk.
6.
Add the pistachios, the kaffir lime leaves, red chili peppers and cilantro leaves. Bring to a boil, then simmer gently for about 25 minutes. Season to taste with salt and serve with the rice.
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