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    Fragrant Green Chicken Curry


    Source of Recipe


    Jamie Oliver, the Naked Chef, food tv network

    List of Ingredients




    CURRY PASTE:
    6 green onions, wash and trim
    6 medium green chiles, seed and finely chop
    2 cloves garlic
    1 tablespoon fresh gingerroot, peeled, finely chopped
    1 tablespoon coriander seeds, pound and crush
    1/2 teaspoon fresh ground black pepper
    sea salt
    1/2 handful lime leaves, torn
    2 lemon grass stalks, trimmed -- finely chopped
    2 handfuls fresh basil on the stalk
    3 handfuls fresh coriander on the stalk
    3 tablespoons extra virgin olive oil
    4 limes, zested and juiced

    CHICKEN:
    4 boneless skinless chicken breasts
    cut into 5 pieces
    16 ounces coconut milk
    1 handful chopped pistachio nuts

    Recipe



    Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade – it will sizzle and spit.

    Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow – very fresh and fragrant. Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish. Yield: 4 servings.

 

 

 

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