Green Thai Coconut Chicken Curry

By lemirenl

Absolutely mine and my husband's favourite. Recipe for 2 people. I recommend you cook 1 cup of rice per person as the rice absorbs the curry sauce, and you just want to keep eating. This dish is spicy with a nice lime flavour.

Ingredients

• 1 onion chopped
• 2 garlic cloves, peeled and finely chopped
• 1 tbsp freshly grated root ginger
• 3 green chillies
• Zest and juice of 1 lime (at least 2 tbsp)
• 2 tbsp of peanut oil or canola oil
• 2 tbsp of thai fish sauce
• 6 tbsp of freshly chopped coriander/cilantro (If you like cilantro, use more)
• 6 tbsp freshly chopped basil
• 1 lb./ 125 g skinless chicken breasts cut up into strips
• 14 fl oz can of coconut milk (not light)
• Basmanti Rice

Preparation

Step 1

1.) Place onion, garlic, ginger, chillies, lime zest and juice, 1 tbsp of canola oil, fish sauce, coriander/cilantro, and basil in food processor or magic bullet. 2) 2.) Blend to form a smooth paste that you can spoon out. If too thick add a little water. Remove and reserve.
3.) Heat wok and add the remaining canola oil (tbsp). When hot add the chicken and stir fry for 2 to 3 minutes until the chicken starts to turn colour.
4.) Remove the chicken and reserve
5.) Spoon the green paste into the wok and heat for 1 minute.
6.) Add the coconut milk and wisk to blend.
7.) Return the chicken to the wok and bring to a boil then simmer for 5 to 7 minutes or until chicken is cooked.
8.) Serve over freshly cooked rice