Green Chicken Curry with Coconut Milk
Serve this hearty dish with rice.
Total Time
60 minutes
Servings
4–6
2 tbsp dried coriander seeds
1 tbsp black peppercorns
Chiles
2 cm fresh ginger
Fresh coriander
2 big cloves of garlic
3 tbsp chopped onion
1–5 pieces of lemongrass, coarsely cut
Oil for frying
3–4 big leeks, coarsely chopped
2 green bell peppers
1–2 cans of coconut milk
Garlic
Soy sauce
850 g cubed chicken meat
Basil
Salt
1 tbsp fish sauce (optional)
Grind all the ingredients for the curry paste together with a mortar and pestle.
Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk, cover, and let simmer 20–30 minutes.
20–30 minutes
Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.
Fry the marinated meat with oil.
Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste.