Green Chicken Curry Recipe - Serves 4

Green Chicken Curry Recipe

436 calories each serving (634 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium



Ingredients

1 teaspoon (5ml) coriander seeds
1/2 teaspoon (2.5ml) cumin seeds
4 black peppercorns
1/2 teaspoon (2.5ml) salt
2.5cm (1 inch) piece fresh ginger root, peeled and grated
3 tablespoons (45ml) lemongrass, tailed and finely chopped
3 kaffir lime leaves, coarsely chopped
2 tablespoons (30ml) fresh coriander (cilantro), washed and finely chopped
2 tablespoons (30ml) chopped shallot, peeled and finely chopped (this is 1-2 shallots)
5 cloves of garlic, peeled and crushed
1 teaspoon (5ml) shrimp paste
1cm (1/2 inch) piece fresh turmeric, finely chopped
3 fresh green chillies, finely chopped
1 cup sweet Thai basil leaves
3 tablespoons (45ml) sesame oil
1 medium onion, peeled and finely chopped
680g (1 lb 8 oz) boneless and skinless chicken breast, cut into 1cm (1/2 inch) cubes
2 tablespoons fresh lime juice (this is what you get from a medium lime)
1 tin/can (400g or 14 oz) coconut cream
2 heads broccoli (just the florets)


Method

Heat a small heavy-bottomed frying pan or saucepan over a medium to high heat
When the frying pan or saucepan is hot, add the coriander seeds and roast them until they are lightly browned (60-90 seconds) stirring all the time and then remove the seeds from the heat (remove the seeds immediately if they start to burn)
Next add the cumin seeds and roast them until they are lightly browned (60-90 seconds) stirring all the time and then remove the seeds from the heat (remove the seeds immediately if they start to burn)
Put the roasted coriander and cumin seeds, along with the black peppercorns into a spice grinder (or mortar and pestle) and grind them into a powder
Use a food processor, or mortar and pestle, to make a smooth paste out of the powder that you made, along with the salt, ginger, lemongrass, kaffir lime leaves, fresh coriander, shallot, garlic, shrimp paste, fresh turmeric, fresh chillies and basil leaves (add a little water, if needed)
Heat the sesame oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Once the oil is heated, add the paste that you made along with the onion, mix well and stir-fry for 2 minutes
Add the chicken, mix well and fry for 8 minutes, stirring often
Add the lime juice, coconut cream and broccoli, mix well, bring to a simmer, reduce the heat to maintain a simmer, cover and simmer for 10 minutes, stirring every couple of minutes

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Recipe submitted by Peta Street on 9 April 2012