GREEN CURRY CHICKEN1

(89 ratings)

0 reviews so far

Description

To prepare green curry paste :

Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant.
Put the seeds in a grinder and buzz the spices to a powder.
Put the spice blend and remaining ingredients in a food processor, and pulse to combine.
Pour in the water to help grind everything down into a paste.

To make curry:

Place a large, deep skillet over medium heat and coat with the oil.
Saute the onion and green peppers for 3 minutes to soften.
Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor.
Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth.
Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes.
Squeeze in the lime juice and shower with basil and cilantro.
serve with jasmine or basmati rice.

To prepare green curry paste :

Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant.
Put the seeds in a grinder and buzz the spices to a powder.
Put the spice blend and remaining ingredients in a food processor, and pulse to combine.
Pour in the water to help grind everything down into a paste.

To make curry:

Place a large, deep skillet over medium heat and coat with the oil.
Saute the onion and green peppers for 3 minutes to soften.
Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor.
Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth.
Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes.
Squeeze in the lime juice and shower with basil and cilantro.
serve with jasmine or basmati rice.