My Green Chicken Curry is a great 'one-pot wonder' that is so full of flavour for such minimal effort. To make this you will need the following ingredients:
- 600g chicken thighs (diced)
- 1 bunch corinader
- 6 kaffir lime leaves
- 1 large knob ginger
- 2 cloves garlic
- 2 tsp fresh turmeric or ground turmeric
- 2 chillies (red or green)
- 1 lemongrass
- 1 tbls ground corinader
- 1 tbls ground cumin
- 1 tbls fish sauce
- 2 tbls of coconut cream + 2 cups for cooking
- 1 cup chicken or veg stock (or water)
- Rice to serve
Blend coriander root, ginger, turmeric, garlic, chillies, lemongrass, kaffir lime leaves, ground coriander, ground cumin, fish sauce, olive oil and 2 tbls of coconut cream. The easiest way to do this is in a nutribullet or food processor and if you don't have either of these, chop them finely.
Once blended, heat a pot with some olive oil and cook the curry paste for 3 minutes. Add in the chicken and cook for 5 minutes. Add in the stock and simmer for 30-40 minutes, or until the chicken is tender. Add in the veggies (use any veggies you like), and simmer for a further 15-20 minutes. Serve with rice and garnish with chilli and coriander.
If you are unsure of where to buy the Asian ingredients, most supermarkets will stock most of them. If you can make it to an Asian market, this will not only inspire your love for cooking, but will stock all of these ingredients for a very reasonable price. Kaffir lime leaves freeze very well. If you can't get all of them, don't worry - just use what you have and I promise you it will still taste delicious! Make a big batch and freeze in smaller batches for those nights when you just can't be bothered (we all have those nights)!