fragrant green chicken curry

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Cooking receipe to make fragrant green chicken curry under category General Recipes. You may find some video clips related to this receipe below.

fragrant green chicken curry

jamie oliver

naked chef

4 chicken breasts without bone and skin each cut into 5 large pieces

1 x 400m1 tin of coconut milk

1 handful of chopped pistachio nuts

green curry paste:

6 spring onions washed and trimmed

5 medium green chillies deseeded and finely chopped

2 cloves of garlic

1 tablespoon fresh root ginger peeled and finely chopped

1 tablespoon coriander seeds pounded or crushed

1/2 teaspoon freshly ground black pepper

salt and freshly ground black pepper to taste

half a handful of lime leaves torn

2 lemon grass stalks trimmed back and finely chopped

2 good handfuls of fresh basil on the stalk

3 good handfuls of fresh coriander on the stalk

3 tablespoons extra virgin olive oil

zest and juice of 4 limes

Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste.

Marinate the chicken in a little of the paste for 30 minutes then add a little oil and the chicken pieces to a hot casserole type pan or wok.

Fry for 4 minutes then add the remainder of the marinade it will sizzle and spit. Stir in the coconut milk bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste.

The flavour should have a kick but be reasonably mellow and very fresh and fragrant.

Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles and chunky coconut tomato cucumber and lime relish (qv coconut tomato cucumber and lime relish).

If you are a veggie replace the chicken with vegetables of your choice.

Serves 4

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