Signature Dish of Chatty Cathy

Green Chicken Curry

This is one of DH's favorites...

Serving Size: 4

500g Chicken breasts- cut into half-inch cubes
2 tablespoons oil
1 onion - chopped
1 tablespoon green curry paste [1]
1 1/2 cups coconut milk (coconut cream is even nicer)
1/2 cup water
100g asparagus - cut into bite sized pieces
OR
100g green beans - cut into bite sized pieces
6 Kaffir lime leaves
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon finely grated lime rind
2 teaspoons soft brown sugar
1/2 - 1 cup fresh coriander leaves to garnish

Heat half the oil in a wok (or skillet). Brown the chicken pieces in the wok in batches, and put aside. Add the rest of the oil and let it heat up again. Add the onion and curry paste to the wok and cook for a few minutes (until curry paste is fragrant), stirring constantly. Then add the coconut milk and water - and bring to the boil.

Add the chicken pieces back into the wok, with the asparagus or beans and kaffir lime leaves - and stir to combine. Simmer, uncovered for 10-15 minutes until the chicken is tender.

Add the fish sauce, lime juice, lime rind and the brown sugar - stir.

Sprinkle with the fresh coriander leaves just before serving.

Notes:
We prefer asparagus, but beans are also very good.
I usually serve this with basmati rice, but if you like couscous, it also goes well with the curry.

[1] Be careful here, green curry paste can be "HOT"!
You may use ready-made if you can't get some of the ingredients; or make your own:

Green Curry Paste

1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
6 Fresh green chillies - chopped
1 tablespoon Chopped lemon grass
1 teaspoon Chopped coriander root
1 tablespoon Chopped shallots
1 tablespoon Chopped garlic
1 teaspoon Chopped galangal
7 Peppercorns
1 teaspoon Salt
1 teaspoon Shrimp paste

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned.

Pound them with the remaining ingredients to produce a fine paste.

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