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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thailand · Main

Green Chicken Curry with Coconut Milk

Serves 4 · 60 minutes

Serve this hearty dish with rice.

Allergens named in the ingredients: Fish, Soy, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 tbsp dried coriander seeds
  • 1 tbsp black peppercorns
  • Chiles
  • 2 cm fresh ginger
  • Fresh coriander
  • 2 big cloves of garlic
  • 3 tbsp chopped onion
  • 1–5 pieces of lemongrass, coarsely cut
  • Oil for frying
  • 3–4 big leeks, coarsely chopped
  • 2 green bell peppers
  • 1–2 cans of coconut milk
  • Garlic
  • Soy sauce
  • 850 g cubed chicken meat
  • Basil
  • Salt
  • 1 tbsp fish sauce (optional)

Method

  1. Grind all the ingredients for the curry paste together with a mortar and pestle.
  2. Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk, cover, and let simmer 20–30 minutes.
  3. Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.
  4. Fry the marinated meat with oil.
  5. Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste.