Green Chicken Curry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 750 g boneless chicken
• 3 tablespoons olive oil
• 200 g mushrooms, quartered
• 1 (400 ml) can coconut milk
• 400 ml chicken stock
• 8 fresh lime leaves
• 1 tablespoon thai fish sauce
• 1 bunch basil leaves, shredded
• 1 -2 tablespoon fresh coriander, chopped
• fresh ground black pepper
• 4 stalks lemongrass
• 6 medium hot green chili peppers, seeded and chopped
• 3 cloves garlic, peeled and crushed
• 2 inches ginger, peeled and chopped
• 2 shallots, peeled and finely chopped
• 4 tablespoons chopped coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chopped lime zest
• 1 tablespoon lime juice
• 1 tablespoon thai fish sauce
• 1/2 teaspoon ground black peppercorns

Recipe

• 1 make the paste by slicing the lemongrass finely and putting into a food processor with all the remaining curry paste ingredients.
• 2 whizz to a thick paste, pushing the mixture down from time to time with a spatula.
• 3 put into a glass bowl, cover tightly and refrigerate.
• 4 cut the chicken into finger size strips.
• 5 warm the oil in a casserole and when it is hot and sizzling add the chicken strips and let them colour slightly on all sides.
• 6 do this in batches if necessary.
• 7 lift out with a draining spoon and set aside.
• 8 add the mushrooms to the pan and fry until golden brown, adding more oil if needed.
• 9 pour in the coconut milk and stock, then add the lime leaves, 4 tablespoons of the curry paste, the fish sauce, half of the chopped herbs and a generous grinding of black pepper.
• 10 bring to the boil then turn down the heat and simmer for 10 minutes, stirring from time to time.
• 11 return the chicken to the pan with a further tablespoon of the paste and simmer for 5-6 minutes.
• 12 stir in the remaining herbs and serve with rice or noodles.