Green Chicken Curry With Coconut Milk: A Hearty Thai Dish To Enjoy

Green Chicken Curry with Coconut Milk is a delightful dish that combines the rich flavours of Thai and Vietnamese cuisines. This hearty curry is perfect when served with rice, offering a balance of spice and creaminess.

The recipe is straightforward, making it accessible for home cooks. With a preparation time of about 60 minutes, this dish serves 4 to 6 people.

Curry Paste:

• 2 tablespoons dried coriander seeds
• 1 tablespoon black peppercorns
• Chiles (to taste)
• 2 cm fresh ginger
• Fresh coriander
• 2 big cloves of garlic
• 3 tablespoons chopped onion
• 1-5 pieces of lemongrass, coarsely cut

Curry:

• Oil for frying
• 3-4 big leeks, coarsely chopped
• 2 green bell peppers
• 1-2 cans of coconut milk
• Garlic (to taste)
• Soy sauce (to taste)
• 850 g cubed chicken meat
• Basil (to taste)
• Salt (to taste)
• 1 tablespoon fish sauce (optional)

• Mortar and pestle
• Big pot
• Bowl for marinating

Procedure

1. Grind all the ingredients for the curry paste using a mortar and pestle.
2. Fry the curry paste with oil in a big pot for a couple of minutes. Add leeks and bell peppers.
3. Add coconut milk, cover, and let it simmer for 20-30 minutes.
4. Meanwhile, crush garlic into a bowl with some soy sauce. Mix in the chicken cubes and let them marinate.
5. Fry the marinated chicken meat with oil until cooked.
6. Add the cooked meat to the curry pot. Season with basil, salt, and fish sauce to taste.

Nutritional Values

This Green Chicken Curry with Coconut Milk is not only delicious but also nutritious. The use of fresh ingredients like ginger, coriander, and lemongrass adds depth to the flavour profile. Adjust the spice level by varying the amount of chiles used. Enjoy this dish as a comforting meal any day of the week.