THAI GREEN CHICKEN CURRY

A Thai Green Curry is one of those things that simply stay irresistible.
The paste is usually available in sachets or tins and keeps for moths, if well covered, in the fridge or freezer.
But don't make the mistake of only using this ingredients by itself. It needs a lot of fresh ginger and coriander – when in season – to boost its Thai style flavour, and the best way of serving this dish is with fluffy basmati rice, poppadums and a fresh salsa or two

THAI GREEN CHICKEN CURRY8 Chicken Breasts – on the bone
Lemon juice, olive oil, salt & white pepper
2 Large Onions
25 ml Thai Green Curry Paste
1 small Green Chili- chopped
5 whole star anise
8 whole cardamom seeds – toasted & crushed
2 inch fresh ginger – peeled and crushed
chicken stock
2 cups plain yoghurt
1 cup of freshly chopped coriander

Combine lemon juice, olive oil, salt and white pepper and rub into the chicken pieces
Marinade for 20 minutes
Sear chicken well in preheated frying pan with a little bit of olive oil and remove.
In the same pan fry the onions with a little bit of salt.
Add in curry paste, green chili, cardamom, star anise, and ginger and fry for 5 more minutes
Return chicken to the pan and add in the stock
Slowly simmer for 30 – 40 minutes over a medium heat until chicken are tender and most of the liquids has evaporated.
Add in the yogurt and cook for 5 more minutes
Add in coriander and serve straight away.
For a fresh Tomato Salsa chopped 2 red tomato's, half a cucumber, one onion, and mix with olive oil, salt pepper and more chopped coriander.

CHEFS TIP

• You can also use red curry paste for this recipe, but use a red chili instead and no star anise. You can then also add a sachet of tomato paste and 15 ml brown sugar for a more complex tomato flavour.
  Add 10 ml more paste and one more chili if you prefer it extra hot.


• If you feel that the sauce are too thin for your liking - you can always thicken it with a little bit of cornstarch.


• For something a little more exotic add steamed prawns to the ready made curry, or add raw prawns a few minutes before the end of the cooking process.

happy cooking x