Thai Green Chicken Curry
Ready In: 45 mins
Serves: 3
Yields: 3
Ingredients
- 1 onion, roughly chopped
- 3 lemongrass, stalks finely sliced (discard outer leaves first)
- 2 garlic cloves, peeled and crushed
- 1 inch gingerroot, peeled and finely chopped
- 3 green chilies, Thai hot chillies preferably
- 1 lime, zested and juiced
- 2 tablespoons peanut oil or 2 tablespoons olive oil
- 2 tablespoons fish sauce
- 6 tablespoons fresh cilantro
- 6 tablespoons fresh basil
- 1 lb chicken breast, boneless and skinless, cut into thin strips
- 1⁄2 lb fresh green beans, ends trimmed, then cut in half
- 14 ounces light coconut milk
Directions
- Use a high-quality food processor - you want a paste, not a finely-chopped salsa.
- Into the food processor, put: onion, lemon grass, garlic, ginger, green chillies, lime zest, lime juice, half of the peanut oil (1 tbsp), fish sauce, cilantro, and basil.
- Process to a smooth paste. Add a little water if necessary.
- Heat a wok or a large frying pan with the remaining 1 tbsp peanut oil. When very hot, add the chicken and stir-fry 2-3 minutes, or until the chicken starts to turn golden-colored.
- Add the green beans and stir-fry one more minute. Remove chicken and green beans to a plate or bowl.
- Put paste into wok and cook over medium heat for 2-3 minutes. The raw onions in the paste will ruin the flavor, so make sure onion is fully cooked before moving on. Taste regularly to check.
- When paste no longer has raw-onion flavor, stir in coconut milk and mix well.
- Add chicken and green beans, stir to coat, and simmer (uncovered) for 5-7 minutes or until chicken is fully cooked.
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