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