Green Chicken Curry

Name: Green Chicken Curry
Yield: Serves Three to Four
Cuisine: Thailand
Ingredients: hot coconut rice, to serve; 600 ml/1 pint/2½ cups coconut milk or 75 g/3 oz piece of creamed coconut dissolved in 400 ml/14 fl oz/1⅔ cups boiling water; salt and ground black pepper; 4 skinless, boneless chicken breast portions, diced; 1 green (bell) pepper, seeded and thinly sliced; large bunch fresh coriander (cilantro); 5 ml/1 tsp Thai fish sauce; 2 garlic cloves; 2 cm/¾ in piece fresh root ginger, peeled; 30 ml/2 tbsp sunflower oil; 30-45 ml/2-3 tbsp water; small handful of fresh parsley; 1-2 fresh green chillies, seeded and coarsely chopped; 4 spring onions (scallions), trimmed and coarsely chopped

Preparation info

Serves
Three to Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Use one or two fresh green chillies in this dish, depending on how hot you like your curry. The mild aromatic flavour of the rice is a good foil for the spicy chicken.

Ingredients

4 spring onions (scallions), trimmed and coarsely chopped
1-2 fresh green chillies, seeded and coarsely chopped
2 cm

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

Put the spring onions, green chillies, ginger, garlic, fish sauce, coriander and parsley in a food processor or blender. Pour in 30ml/2 tbsp of the water and process to a smooth paste, adding a further 15ml/1 tbsp water if required.