Name: Green Curry Chicken
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 tbsp coriander seeds; 2 cups (70 g) cilantro stems and leaves, coarsely chopped, plus more for serving; 3 kaffir lime leaves; 2 green onions, cut into chunks, plus finely chopped green onion for serving; 2 garlic cloves, roughly chopped; 1/2 bird’s eye chili pepper, seeded and thinly sliced, or more to taste; 2 tbsp fresh ginger, chopped; 2 tbsp lemongrass, chopped; 4 tsp (20 ml) fish sauce; 2 tsp cane sugar or brown sugar; 1 1/2 lb (675 g) boneless, skinless chicken thighs, cubed; 2 tbsp (30 ml) vegetable oil; 1 red onion, cubed; 1 can (14 oz/398 ml) coconut milk; 1 1/2 cups (150 g) snow peas, trimmed; 1 lime, juice only; Lime wedges

Preparation

Green Curry Paste
- In a small skillet over medium heat, toast the coriander seeds until fragrant. Remove from the heat.
- With a mortar and pestle or in a coffee grinder, crush the coriander seeds into a powder.
- Using a small food processor, finely chop the remaining ingredients with the ground coriander.
Curry
- In a large non-stick skillet over medium-high heat, brown the chicken in the oil for 8 minutes. Season with salt. Add the onion and cook for 2 minutes while stirring. Add the curry paste and cook for 1 minute. Add the coconut milk. Bring to a boil. Simmer over medium heat for 6 minutes, stirring a few times, until the chicken is cooked through.
- Add the snow peas and lime juice to the skillet. Cook for 4 minutes or until the snow peas are al dente.
- Serve the curry in bowls. Garnish with thinly sliced green onion, cilantro and lime wedges. Serve with rice, if desired.

Green Curry Chicken

Categories

Ingredients

Green Curry Paste

Curry

Preparation

Green Curry Paste

Curry

Personal Note

To help you with this recipe

RICARDO Mini Food Processor