Poultry Recipes - Green Chicken Curry Recipe

Ingredients

• 4 spring onions (scallions), trimmed and coarsely chopped

• 1-2 fresh green chilies, seeded and coarsely chopped

• 2cm/3/4 in piece fresh root ginger, peeled

• 2 garlic cloves

• 5ml/1 tsp fish sauce

• large bunch fresh coriander (cilantro)

• small handful of fresh parsley

• 30-45ml/2-3 tbsp water

• 30ml/2 tbsp sunflower oil

• 4 skinless, chicken breast fillets, diced

• 1 green (bell) pepper, seeded and thinly sliced

• 600ml/1 pint/2 1/2 cups coconut milk

• salt and ground black pepper

• hot coconut rice, to serve

Serves 3-4

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Method:

1. Put the spring onions, chilies, ginger, garlic, fish sauce and herbs in a food processor. Pour in 30ml/2 tbsp of the water and process to a smooth paste, adding more water if required.

2. Heat half the oil in a large frying pan. Cook the diced chicken until evenly browned. Transfer to a plate.

3. Heat the remaining oil in the pan. Add the green pepper and stir-fry for 3-4 minutes, then add the chili and ginger paste. Stir-fry for a further 3-4 minutes, until the mixture becomes fairly thick.

4. Return the chicken to the pan and add the coconut liquid. Season with salt and pepper and bring to the boil, then reduce the heat, half cover the pan and simmer for 8-10 minutes.

5. When the chicken is cooked, transfer it, with the green pepper, to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes, until it is well reduced and fairly thick.

6. Return the chicken and pepper to the green curry sauce, stir well and cook gently for 2-3 minutes to heat through. Spoon the curry over the coconut rice, and serve immediately.