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Thai Curried Chicken

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Thai Curried Chicken
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
0
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Ingredients

for
4
For the green curry paste
2
scallions (washed and trimmed)
2
red chile peppers (finely chopped)
2 cloves
garlic (peeled)
1
walnut-sized fresh Ginger root (peeled and grated)
1 teaspoon
Coriander seed (crushed)
freshly ground peppers
1 stalk
Lemongrass (peeled and finely chopped)
1 cup
1 cup
3 tablespoons
1
Lime (zest and juice)
For the curry
4
1 ¼ cups
2 tablespoons
1 ⅔ cups
2 tablespoons
Pistachio (roughly chopped)
2
1
red chile pepper (finely chopped)
1 cup

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.