Sure, let’s dive into the delectable world of Green Chicken Curry! 🍛 This aromatic and flavorful Thai-inspired dish is perfect for spice enthusiasts and curry lovers alike. With tender chunks of chicken cooked in a creamy coconut milk base infused with fragrant herbs and spices, it’s a culinary delight that’s surprisingly easy to prepare.
Green Chicken Curry Recipe
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 750g | Boneless chicken |
| 3 tbsp | Olive oil |
| 200g | Mushrooms |
| 1 can (400ml) | Coconut milk |
| 8 | Fresh lime leaves |
| 1 tbsp | Thai fish sauce |
| 1 cup | Basil leaves |
| 1 cup | Fresh coriander |
| 1 tsp | Fresh ground black pepper |
| 1-2 stalks | Lemongrass |
| 4 | Hot green chili peppers |
| 6 cloves | Garlic |
| 3 cm piece | Ginger |
| 2 | Shallots |
| 2 tsp | Ground cumin |
| 2 tsp | Ground coriander |
| 4 | Lime zest |
| 1/2 cup | Lime juice |
| 1 tbsp | Black peppercorns |
Instructions:
-
Prepare the Curry Paste:
- Begin by slicing the lemongrass finely.
- Put the lemongrass along with all the remaining curry paste ingredients into a food processor.
- Whizz the ingredients until you achieve a thick paste, scraping down the sides of the processor occasionally with a spatula.
- Transfer the paste into a glass bowl, cover tightly, and refrigerate until ready to use.
-
Prepare the Chicken:
- Cut the chicken into finger-sized strips.
-
Cooking the Curry:
- Heat olive oil in a casserole dish. Once hot, add the chicken strips and cook until they’re slightly colored on all sides. You may need to do this in batches to ensure even cooking. Remove the chicken from the pan and set aside.
- Add mushrooms to the pan and fry until they turn golden brown. Add more oil if needed.
- Pour in the coconut milk and chicken stock.
- Add the lime leaves, 4 tablespoons of the prepared curry paste, Thai fish sauce, half of the chopped basil leaves, and a generous grinding of black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally.
- Return the cooked chicken to the pan along with an additional tablespoon of the curry paste. Simmer for another 5-6 minutes.
- Stir in the remaining basil leaves and fresh coriander.
-
Serving:
- Serve the green chicken curry hot with steamed rice or noodles.
Nutritional Information (per serving):
- Calories: 784.9
- Fat Content: 61.8g
- Saturated Fat Content: 29.1g
- Cholesterol Content: 143.8mg
- Sodium Content: 1006.5mg
- Carbohydrate Content: 18g
- Fiber Content: 1.9g
- Sugar Content: 6.2g
- Protein Content: 43.3g
Notes:
- Adjust the amount of green chili peppers according to your spice preference. You can increase or decrease the quantity to suit your taste.
- The homemade curry paste can be stored in an airtight container in the refrigerator for up to a week, making it convenient for future use.
- Feel free to add other vegetables like bell peppers, bamboo shoots, or eggplant to enhance the flavor and texture of the curry.
- Lime juice and zest add a vibrant citrusy flavor to the dish, but you can substitute with lemon if needed.
Enjoy this aromatic and spicy Green Chicken Curry as a hearty meal that’s bursting with authentic Thai flavors! 🌶️🍲
