Of course you can buy some good ready made curry paste but nothing beats making your own. It adds more flavour and freshness to the dish. Serve with steamed jasmine rice.
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Ingredients
Green Curry Paste
- 3 stalk lemon grass outer leaves removed and roughly chopped
- 3 cloves garlic roughly chopped
- 40 g ginger roughly chopped
- 2 banana shallots roughly chopped
- 20 g coriander leaves and stalks, roughly chopped
- 4 green chilli roughly chopped
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp rapeseed oil
Chicken and Broth
- 700 g chicken breast cut into bite size chunks
- 2 tbsp rapeseed oil
- 200 g baby chestnut mushrooms halved
- 400 ml tin coconut milk (don't use low fat)
- 400 ml chicken stock
- 6 kaffir lime leaves (or zest of a lime)
- 1 tbsp fish sauce
- 20 g coriander leaves and stalks roughly chopped
Instructions
- Put all the ingredients for the curry paste in a food processor and whizz to a thick paste. Can be stored in the fridge in an airtight container for up to 2 days.
- Warm half the oil in a wide deep pan, add the mushrooms and fry until lightly golden. Add 2 tbsp of curry paste, cook for a minute then add the chicken pieces and allow to brown on all sides for a few minutes. You may need to do this in batches. Remove with a slotted spoon.
- Pour in coconut milk, stock along with the rest of the curry paste, lime leaves and fish sauce. Bring to the boil, lower the heat and simmer for 10 minutes.
- Return the chicken and mushrooms back to the broth and simmer for a few minutes until the chicken is cooked through but not dry.
- Sprinkle with coriander leaves and stalks and serve with steamed jasmine rice.
Nutrition
Calories: 593kcalCarbohydrates: 20gProtein: 45gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 115mgSodium: 1238mgPotassium: 1410mgFiber: 3gSugar: 6gVitamin A: 741IUVitamin C: 16mgCalcium: 72mgIron: 6mg
Tried this recipe?Let us know how it was!