I absolutely love a good green curry. Some of my fondest memories of green curry is when I was pregnant with Oli & my hot Sunday morning craving for curry could only be stilled by the Green Beef Curry at the Good Luck Club in Illovo. Last year some time, I came across this recipe (by Miss Lucky Pony) & I have made it about five times since. It is a true crowd pleaser.
I am so in love with it, it is not even funny! The flavours are just yummm & that’s why I’m spreading the love.
Thai Green-Coconut Chicken Curry, serves 4
Ingredients for the green curry paste:
1 T coriander seeds
1 T cumin seeds
1/4 t white pepper
1 t turmeric
2 x roughly chopped green chilies
2 x cloves garlic, crushed
1 x stalk lemongrass, chopped
1 t shrimp paste (or 2 x T fish sauce)
2 x 1 T grated ginger
4 x limes leaves (or the rind of a lime)
1 x finely chopped red onion
1 1/2 x cups roughly chopped coriander
2 x limes, juiced
Ingredients for the rest:
2 x T peanut oil
5 x chicken breasts, cubed
1 x 400ml tin of coconut milk
1/2 tin of coconut cream
2 x T fish sauce
1 x T grated palm sugar (or regular sugar)
1 x bruised lemongrass stalk
2 x T lemon juice
Medium egg noodles – cook according to instructions on the packaging OR Jasmine rice
Chunks of coconut, grated
To make the curry paste, heat a small pan over a medium heat. Add the coriander seeds, cumin seeds, white pepper & turmeric. Toast for 2 minutes. Transfer to a food processor then add all the remaining ingredients & blend until smooth. Easy peasy.
Heat the peanut oil in a large pan over a high heat & brown the chicken, then remove from the pan.
Reduce the heat & add the curry paste. Cook for 1 minute or until fragrant. Add the chicken cubes, coconut milk, coconut cream, fish sauce, palm sugar, lemon grass & lime juice. Simmer for 5 minutes.
Serve the curry with the noodles (or jasmine rice). Garnish with basil, chilies & grated coconut.
Thank you for this gorgeous recipe, Angie. It is a mouth-watering winner!