This recipe is super easy & super quick to make.
Thai green curry with chicken.
This super simple curry can be made in no time at all so you can relax in no time & crack open a bottle of rosé. Let's face it ''rosé & curry night'' should be every night.😆 Here is what you will need.
2 chicken thighs cut into small pieces 2 small sliced shallots 8 small chestnut mushrooms or any mushrooms you like. 400ml coconut milk Drizzle of oil
Slowly pan fry of the chicken, mushrooms & shallots trying not to get to much colour on them. While that is going on you can make the green curry paste.
1tsp toasted coriander seeds 1 stick of lemon grass chopped 4 kaffiar lime leaves sliced 2 cloves garlic peeled 5 spring onions roughly chopped 1tbs fish sauce 1 thumb sized piece of ginger chopped 1 green chilli 1 bunch of washed coriander 1/2 bunch of washed basil 1/2 tsp sugar 1/2 tsp sea salt
Slightly roast the coriander seeds in a hot pan for about a minute until they start to realise there oil & turn a light golden brown. Blend all these ingredients together until a wet paste & set aside.
Now add the coconut milk to the chicken that is frying and bring to a simmer. The chicken should be cooked through. If not continue to simmer until tender and cooked through.
When cooked through add your green curry paste & stir through. Take of the heat and serve with some limes, crushed cashew nuts & sticky jasmine rice.
Don't forget the Rosé. 😉 😋 Winner Winner Chicken Dinner.