Green Thai Chicken Curry
When you have allergies some foods sometimes seems like it is beyond reach. This is especially true when it comes to Asian Cuisine that uses a variety of great ingredients, but some of which will actually kill me. It is for this reason that I’ve adapted the recipe for a Green Thai Chicken Curry.
Enough ingredients for two people:
For the Paste
- 4 cloves of garlic, peeled
- 1 small red onion, chopped
- 5 cm ginger, chopped in pieces
- 2 stalks of lemon grass, finely chopped
- 1 green chilli, deseeded
- 1 teaspoon cumin seeds, cracked in a pestle and mortar
- 1 tablespoon dried coriander
For the Curry
- 1 tablespoon olive oil
- 2 chicken breasts, cut into bitesize pieces
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 red onion, chopped
- 400 ml coconut milk
- 3 dried kaffir lime leaves
- 200 grams mangetout peas, sliced diagonally
- 200 grams tenderstem broccoli
- 1 handful of cherry tomatoes, halved
- 2 spring onions, sliced
- Blitz all the ingredients for the paste together in a food processor. Set aside until needed.
- Using the olive oil in a hot pan, fry the chicken pieces followed by the onion and peppers. Add the paste and fry for another minute, take care not to burn it.
- Pour in the coconut milk and add the kaffir lime leaves and broccoli to the pan. Leave to simmer for 10 minutes until the chicken is tender and the sauce reduced.
- Add the tomatoes, spring onion and peas to the pan and simmer for another 5 minutes.
- Serve with Fluffy basmati rice.
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