Green Chicken Curry Recipe

SALLY'S ASIAN RECIPES
Use one or two fresh green chilies in this dish, depending on how hot you like your curry. The mild aromatic flavor of the rice is a good foil for the spicy chicken. Virtually every Thai cook has their own recipe for curry pastes, which are traditionally made by pounding the ingredients in a mortar with a pestle. Using a food processor or blender simply makes the task less laborious.

Ingredients: (Swerves 3-4)

4 scallions (spring onions), trimmed and coarsely chopped
1-2 fresh green chilies, seeded and coarsely chopped
2 cm/¾ inch piece fresh root, ginger, peeled
2 garlic cloves
5 ml/1 teaspoon Thai fish sauce
Large bunch fresh cilantro (coriander)
Small handful of fresh parsley
30-45 ml/2-3 tablespoons water
30 ml/2 tablespoons sunflower oil
4 skinless, boneless chicken breast portions, diced
1 green (bell) pepper, seeded and thinly sliced
600 ml/1 pint/2½ cups coconut milk
Salt and ground black pepper
Hot coconut rice, to serve

Method:

Put the scallions, green chilies, ginger, garlic, fish sauce, cilantro and parsley in a food processor or blender. Pour in 30 ml/2 tablespoons of the water and process to a smooth paste, adding a further 15 ml/1 tablespoon water if required.

Heat half the oil in a large frying pan. Cook the diced chicken until evenly browned. Transfer to a plate.

Heat the remaining oil in the pan. Add the green pepper and stir-fry for 3-4 minutes, then add the chili and ginger paste. Stir-fry for 3-4 minutes, until the mixture becomes fairly thick.

Return the chicken to the pan and add the coconut liquid. Season with salt and pepper and bring to the boil, then reduce the heat, half cover the pan and simmer for 8-10 minutes.

When the chicken is cooked, transfer it, with the green pepper, to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes, until it is well reduced and fairly thick. Return the chicken and pepper to the green curry sauce, stir well and cook gently for 2-3 minutes to heat through. Spoon the curry over the coconut rice, and serve immediately.

[source from www.asianonlinerecipes.com]