I found this recipe in a book from ten years ago. It is called “Thai Küche” or originally “Thai Cooking”; written by Anne Wilson. There is an Asian market next to my house and I just love everything that they sell there. And now I can easily find everything I need for a green curry in one place. You will love this dish. It’s fresh, spicy, creamy and green. A lot of preparation is involved, but at the end it’s an easy recipe.
The ingredients for ca 4 portions:
- 400 g chicken (bite size or medallions)
- 2 tsp of cilantro seeds
- 1 tsp of black pepper
- 4 fresh green chilis (deseeded)
- 2 cm piece of ginger
- 1 bunch of fresh cilantro
- 2 cloves of garlic
- 3 spring onions
- 1 lemon grass
- 2 branches of Thai basil
- 2 Tbsp of coconut oil
- 200 ml coconut milk (in a can)
- soy
- salt
Start with grinding the cilantro seeds and the black pepper into powder; or as close to that as you can. But be careful with the jumpy cilantro seeds. They were all over my kitchen. You can use a mortar or a food processor.
Wash and clean all the fresh ingredients. Peel and chop the ginger. Put everything in a food processor, together with the powder that you just made and blend until you get a paste.
Take a big non-sticking pan, turn on to medium-high heat and drizzle some olive oil in it. When the oil gets warm pour in the green paste. Cook for 4 minutes and don’t forget to stir. Afterwards add the coconut milk, reduce the heat to medium and cook for 10 more minutes.
Now add the chicken and 250-300 ml of warm water to the pan. Leave to cook for ca 20 minutes or until the chicken is done.
Serve with some rice on a side and garnish with extra cilantro.
Enjoy!
