Ingredients

• 1 x 210ml can coconut cream
• 8 (about 1kg) chicken thigh fillets, cut into 2cm pieces
• 8 fresh kaffir lime leaves, torn
• 1 x 400g can coconut milk
• 200g green beans, topped, halved diagonally
• 1 x 125g punnet baby corn, halved diagonally
• 1 tbs fish sauce
• 1 tbs finely chopped palm sugar
• 1/2 cup fresh Thai basil leaves
• 1/3 cup fresh coriander leaves
• Steamed jasmine rice, to serve

• Green curry paste

• 4 long fresh green chillies, coarsely chopped
• 1/4 cup coarsely chopped fresh coriander roots and stems
• 2 tsp finely chopped fresh galangal
• 3 purple (Asian) eschalots, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1 stem lemon grass, pale section only, coarsely chopped
• 1 tsp finely grated lime rind
• 1 tsp shrimp paste
• 1/2 tsp ground coriander
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Description

Chicken Green Curry Recipe - To Make The Green Curry Paste, Place The Chilli, Fresh Coriander, Galangal, Eschalot, Garlic, Lemon Grass, Lime Rind, Shrimp Paste, Ground Coriander, Pepper, Cumin, Turmeric,...

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