I crave a good curry quite regularly, but am usually overwhelmed by the long list of ingredients required to make it myself. Luckily this recipe, although a bit more advanced than my average recipe, is completely a breeze to make. And since it's so-oo delicious, it makes the large amount of dirty prep dishes totally worth it.
(You also might enjoy making this the day before you're going to eat it, because the flavors are even that much better the next day!)
INGREDIENTS:
- 2 fresh green chillies, deseeded and roughly chopped (2 makes this dish 'mild' so add another one if you like things spicier)
- 2 tablespoons chopped fresh ginger
3-4 cloves garlic, minced
- 1 teaspoon dried coriander
- 1/2 teaspoon dried cumin
- handful of fresh cilantro (or in the UK, coriander) leaves, roughly chopped
- 3 tablespoons water
- 2 tablespoons extra virgin coconut oil
- 1 can coconut milk (I use this brand)
- 3 to 4 boneless, skinless organic chicken breasts, sliced into thin strips
- 1 teaspoon, coconut sugar (or other unrefined sugar)
- a few drops fish sauce
- 1/2 teaspoon freshly squeezed lemon
- 1/2 teaspoon freshly squeezed lime
- sea salt to taste
- fresh cilantro (coriander) for garnish
- steamed rice to serve with
(Optional: You could also sub the chicken for vegetables or another kind of meat)
DIRECTIONS:
1. In a food processor, add chillies, ginger, garlic, dried coriander, cumin, fresh cilantro and process to a paste. Add water and process until smooth.
2. In a large saucepan or wok, heat coconut oil over high heat. Add paste to pan, frying 1 to 2 minutes, stirring continuously.
3. Add coconut milk, turn heat down to medium, and bring to a simmer.
4. Add the sliced chicken and cook in liquid for 5 minutes, covered.
5. Add the coconut sugar, fish sauce, lemon/lime juice, and season liberally with sea salt. Simmer for another 5 minutes, then remove from heat.
6. Serve over rice and garnish with fresh cilantro leaves. Enjoy!
Approximately 3-4 servings
(Adapted recipe from here)
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