Green Chicken Curry

Preparation Time:	45 minutes
Cooking Time:	20 minutes
Time Until Ready:	1 hour
Serves:	4

Ingredients

Green Curry Paste:
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
4 lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
1 bunch fresh basil on the stalk
1 large bunch fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced

4 chicken breasts without bone or skin, each cut into 5 large pieces
16 oz coconut milk
1/2 cup chopped pistachio nuts

Directions

• Put all the green curry paste ingredients in a food processor and blend to a smooth green paste.
• Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade – it will sizzle and spit.
• Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste.
• Sprinkle with the pistachios and some coriander leaves.

Delicious with steamed white rice and tomato, cucumber and lime relishes

Source: hamiltro

hellskitchen.bz >> RECIPES >> POULTRY >> Green Chicken Curry