Green Chicken Curry
With Laura Faire
Green Chicken Curry
Serves 4
Preparation time 10 minutes
Cooking time 13 minutes
Ingredients
2 cloves garlic, peeled
2 cm fresh ginger, roughly chopped
1 bunch coriander, stalks only, leaves reserved
2 green chillies, roughly chopped
2 stalks of lemongrass, roughly chopped
2 spring onions, roughly chopped
400 ml can reduced fat coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
6 free-range chicken thigh fillets, skin removed
1/2 cup sliced button mushrooms
1 lime, juice only
Serve with; rice, finely sliced kaffir lime leaf and reserved
coriander leaf
Method
Use a small food processor or pestle and mortar to crush
the garlic, ginger, coriander stalks, chilies, lemongrass and
spring onion.
Fry the paste in a tablespoon of oil until fragrant and begins to
change colour.
Add coconut milk, fish sauce, sugar.
Stir and taste. Simmer while finely slicing the chicken.
Add chicken and mushrooms to the sauce and poach for 5-7
minutes.
Add the lime juice right at the end and do not boil as this turns
lime bitter.
Serve over rice scattered with shredded kaffir lime leaf and
coriander leaves.
(Broadcast: 25 May 2012)
Recipe from
