Chicken green curry recipe

Ingredients (nutrition)

• 4 oz fresh coriander
• 4 chopped spring onions
• 3 sliced red chilies
• 3 chopped garlic cloves
• 2 teaspoons grated lime zest
• 2 tablespoons lime juice
• 2 teaspoons light soy sauce
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon anchovy paste
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt to taste
• 3 thinly sliced carrots
• 1 lb small red potatoes, cut into cubes
• 6 fl oz water
• 2 lb skinless chicken thigh fillets, cut into bite size cubes
• 14 fl oz milk
• 1 teaspoon coconut essence
• 8 oz frozen peas

Preparation (instructions)

1. To make the curry paste, add the first 13 ingredients in the ingredient list in a food processor or an electronic blender.
2. Blend until form a smooth and thick paste.
3. Cook paste in a frying pan under low heat for 5 minutes.
4. Add carrots, potatoes and water.
5. Bring to boil, reduce heat, cover and simmer for 5 minutes.
6. Add chicken and cook for 5 minutes.
7. Add milk and coconut essence.
8. Simmer until the chicken is cooked through.
9. Add peas and cook for 4 minutes.
10. Serve hot.

Servings: 5

Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes