Thai green chicken curry

Thai green chicken curry

Well, as we have gone East with my last recipe why not stay there awhile?? I must confess that Thai is my favourite of all the oriental cuisines. I much prefer it to Chinese or Indian, for example.  I find it fresher on the palate and generally more delicately flavoured. I LOVE the taste of coconut milk and I am shocked to hear that my friend Carmelita  ( reading her comment to the previous recipe)  has never bought it, never mind cooked with it. ARGH!  This will not do, my dear. I must blog another quick and easy recipe using the very same ingredient, then.   We have to broaden these culinary horizons, right? RIGHT!  This green curry recipe is particularly quick and easy to make. I downloaded it from the Weight Watchers website (yes! Somebody is trying to lose a few pounds, I do confess) and I have already cooked it a few times (with a couple of variations) with very good results. Even Rossella has tried it on one of her chicken days and her whole family gave it the thumbs up. So what are we waiting for? Let’s get cooking!

INGREDIENTS

1 tablespoon peanut oil

  6 medium Shallots, peeled and sliced    

 2 cloves Garlic, crushed    

 500 g Chicken, Breast, Skinless, Raw, cut into chunks    

 3 stems Lemon Grass Stems, very finely chopped     

 2 teaspoons Ginger, Root, (or 2 teaspoon prepared ‘fresh’ ginger) (grated)    

 400 ml Coconut Milk, Canned    

 150 ml vegetable stock    

 4 teaspoons  Thai Green Curry Paste, Mild    

 2 tablespoons Thai Fish Sauce  (or soy sauce)  

 2 tablespoons chopped Coriander, Fresh    

 1 red pepper, sliced

PREPARATION   

Heat the oil in a wok or large frying pan. Add the shallots, garlic and chicken and cook over a medium-high heat for 4 – 5 minutes, or until the chicken is sealed and browned.Whizz the lemon grass and ginger in a food processor and add to the chicken, together with the sliced pepper, the coconut milk, the vegetable stock and the curry paste. Stir in the fish sauce or soy sauce. Simmer for 20 – 25 minutes, until the chicken is cooked and the sauce has reduced a little.

Season with salt and pepper, if needed. Sprinkle the chopped coriander on top and serve with cooked rice or noodles.

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