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Camau
1 |
(English) Put all the green curry paste ingredients in a food processor until it turns to a smooth paste |
2 |
(English) Marinate the chicken in a little of the paste for 30minutes, then add a little oil and the chicken pieces to a hot casserole type pan or wok |
3 |
(English) Fry for 4 minutes, then add the remainder of the marinade |
4 |
(English) It will sizzle and spit |
5 |
(English) Stir in the coconut milk, bring to boil and simmer gently for 8 minutes. Season to taste |
6 |
(English) The flavour should have a kick but be reasonably mellow |
7 |
(English) Sprinkle with the pistachios and some coriander leaves and serve with rice or noodles |
Cynhwysion
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(English) Chicken (what’s left)
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(English) 1 x 400ml coconut milk
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(English) 1 handful of chopped pistachio nuts
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(English) Green Curry paste
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(English) 1 x large onion
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(English) 2 cloves of garlic
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(English) 1 tablespoon fresh root ginger
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(English) 1 tablespoon coriander seeds pounded and crushed
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(English) 1/2 teaspoon freshly ground black pepper
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(English) 2 x celery sticks
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(English) 2 x good handful of basil on stalks
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(English) 3 x good handfuls of fresh coriander on the stalk
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(English) 3 tablespoons of virgin oil
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(English) Zest and juice from 2 x limes
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