ProWare's Thai Green Curry

Wendy’s Thai Green Curry

  • 2nd May 2013
  • Recipes
  • 0 Comments
  • Proware

This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables. Alternatively why not add some natural yoghurt to the paste & marinate the chicken for 1 – 2 hours before threading onto skewers & grilling or barbecuing. We’ve served it here with mixed grain basmati rice (mixed through with some coriander & finely sliced mushrooms which have been gently fried in toasted sesame oil ).

curry1

Wendy’s Thai Green Curry

Serves: 4
Prep time: 15 minute
Cooking time: 50 minutes

Ingredients

  • 4 chicken fillets
  • 2 cm fresh ginger
  • 2 white onions
  • 2 – 4 green chillies (according to taste)
  • 4 – 6 cloves garlic
  • 1 large bunch fresh coriander
  • 1 heaped tablespoon plain flour
  • 1 heaped teaspoon red chilli powder
  • 1 level teaspoon salt
  • Rind and juice of 1 lime
  • 25g of creamed coconut
  • Olive oil
  • 250ml water

Garnishcurry3

  • 1 tablespoon blanched, sliced almonds
  • Yellow and red pepper
  • 1 tablespoon sultanas
  • Zest of 1 lemon
  • 1 tablespoon chopped fresh coriander

Equipment needed

Cooking Methodcurry2

  1. Chop the chicken fillets into 2cm cubes.
  2. Toss the chicken cubes in flour mixed with chilli powder and set aside.
  3. Blend the ginger, salt, onions, garlic and coriander in food processor until a smooth spice paste is formed. Add the water and blend again.
  4. Fry the paste in 2 tablespoons of oil in the saucepan, stirring all the time until golden, then transfer to a dish and set aside.
  5. Gently fry the chicken cubes in 2 tablespoons olive oil until pale golden brown in the pan.
  6. Add spice paste mixture and cook on a low heat for 40 minutes.
  7. Add creamed coconut and the juice and zest of one lime.
  8. Adjust seasoning and add extra water if the curry appears dry. The chicken should appear well coated in a medium to thick sauce.
  9. Sauté peppers, sultanas and almonds lightly until sultanas are plump and almonds lightly browned, stir in lemon zest and coriander, season and arrange on top of curry.
  10. Serve with plain basmati or coconut rice.

Proware

Leave a Comment

Your email address will not be published. Required fields are marked *

%d bloggers like this: