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Leftover Green Curry

20 munud       2


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


  • (English) Chicken (what’s left)
  • (English) 1 x 400ml coconut milk
  • (English) 1 handful of chopped pistachio nuts
  • (English) Green Curry paste
  • (English) 1 x large onion
  • (English) 2 cloves of garlic
  • (English) 1 tablespoon fresh root ginger
  • (English) 1 tablespoon coriander seeds pounded and crushed
  • (English) 1/2 teaspoon freshly ground black pepper
  • (English) 2 x celery sticks
  • (English) 2 x good handful of basil on stalks
  • (English) 3 x good handfuls of fresh coriander on the stalk
  • (English) 3 tablespoons of virgin oil
  • (English) Zest and juice from 2 x limes