Green Chicken and Coconut Curry

By vegar

Adrian Richardson

Ingredients

• 500 g chicken breast, skin
• removed and thinly sliced
• 1 onion, peeled and thinly sliced
• 4 cloves garlic
• 3 tbsp ginger, grated (if you can get
• 3 tbsp galangal, a type of Asian ginger
• 1 chili, seeds removed and sliced
• 1 large bunch of coriander and basil, washed and roughly chopped
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 capsicum, diced into large chunks
• Puree above to a paste
• 1 lemon grass stalked, bashed with
• a blunt instrument to release the flavor
• 2 kaffir lime leaves
• 50 g palm sugar
• 2 tins coconut cream
• 2 cups stock or water
• Juice if 2 limes
• 3 tbsp safflower oil

Preparation

Step 1

In a large pot heat oil over a medium heat.

Add paste and sauté for 3 - 5 min, with kaffir lime leaf, capsicum and

lemongrass. Add stock and coconut cream, and palm sugar. Simmer for 20 min. Bring to the boil and season to taste. Add sliced chicken and simmer till chicken is cooked, 2 to 3 min. Add limejuice.

Serve with steamed rice drizzled in coconut milk.