Green Curry Chicken



Method


Curry Paste

Place all ingredients in either a small food processor. Blend until a smooth paste – add more oil if
necessary.
Alternatively use a pestle & mortar to smash it – I find this opens up the aromatics better but DEFO
takes longer and requires some elbow grease!!
Often I will give it a quick blitz in the processor and finish it with a pestle & mortar

Curry

Using a heavy bottom frying pan, heat 2 tbsp oil and fry the chicken for 3 – 4 minutes. Remove and
set aside.
Using the same pan as the chicken add the curry paste and cook it out (stirring regularly) for 4 – 5
minutes.
Add the coconut milk, stock, lemongrass stalks & lime leaves. Simmer for 6 – 8 minutes
Remove the lemongrass and lime leaves and add the chicken and vegetables. Continue to cook on a
low heat for 4 – 5 minutes
Top with garnish (if using) and a squeeze of lime.

Essential Tools

  • Chefs knives
  • Chopping board
  • Small food processor or pestle/mortar
  • Heavy bottom frying pan
  • Wooden spoon


Tips/Tricks

  • When using lemongrass, you need to trim the top and bottom of it. You only want to use the
    bottom 3 – 4 inches. Peel the harder outer layers and chop finely
  • Curry paste will keep for up to 2 weeks in the fridge. In fact, it often tastes better a day later
    as the spices have time to hang out
  • Green curry is typically a thin curry so don’t worry about reducing it hugely. The rice will
    soak up all the goodness!!



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