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  • Green Chicken Curry

    From Ben Collver@1:105/500 to All on Sat Apr 20 09:09:55 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Green Chicken Curry
    Categories: Chicken
    Yield: 4 Servings

    500 g Chicken breasts; cut into
    -1/2" cubes
    2 tb Oil
    1 Onion; chopped
    1 tb Green Curry Paste; see
    -recipe below
    1 1/2 c Coconut milk (coconut cream
    -is even nicer)
    1/2 c Water
    100 g Asparagus; cut into bite
    -sized pieces -OR-
    100 g Green beans; cut into bite
    -sized pieces
    6 Kaffir lime leaves
    2 tb Fish sauce
    1 tb Lime juice
    1 ts Lime rind; finely grated
    2 ts Soft brown sugar
    1/2 c Fresh coriander leaves; up
    -to 1 c, to garnish

    MMMMM---------------------GREEN CURRY PASTE--------------------------
    1 ts Cumin seeds
    1 ts Coriander seeds
    6 Fresh green chillies;
    -chopped
    1 tb Lemon grass; chopped
    1 ts Coriander root; chopped
    1 tb Shallots; chopped
    1 tb Garlic; chopped
    1 ts Galangal; chopped
    7 Peppercorns
    1 ts Salt
    1 ts Shrimp paste

    Heat half the oil in a wok (or skillet). Brown the chicken pieces in
    the wok in batches, and put aside. Add the rest of the oil and let it
    heat up again. Add the onion and curry paste to the wok and cook for
    a few minutes (until curry paste is fragrant), stirring constantly.
    Then add the coconut milk and water - and bring to the boil.

    Add the chicken pieces back into the wok, with the asparagus or beans
    and kaffir lime leaves - and stir to combine. Simmer, uncovered for
    10-15 minutes until the chicken is tender.

    Add the fish sauce, lime juice, lime rind, and the brown sugar - stir.

    Sprinkle with the fresh coriander leaves just before serving.

    Notes:

    We prefer asparagus, but beans are also very good.

    I usually serve this with basmati rice, but if you like couscous, it
    also goes well with the curry.

    [1] Be careful here, green curry paste can be "HOT"!

    You may use ready-made if you can't get some of the ingredients; or
    make your own:

    Green Curry Paste:

    Place the cumin and coriander seeds in a pan, without adding any oil.
    Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and
    slightly browned.

    Pound them with the remaining ingredients to produce a fine paste.

    Recipe by Chatty Kathy

    Recipe FROM: <https://web.archive.org/web/20170328103614/
    http://recfoodcooking.org/sigs/Chatty Cathy/
    Green Chicken Curry.html>

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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)