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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I do love a good chicken curry - it has to be one of the best comfort foods on this planet. Ingredients:
750 g boneless chicken |
3 tablespoons olive oil |
200 g mushrooms, quartered |
1 (400 ml) can coconut milk |
400 ml chicken stock |
8 fresh lime leaves |
1 tablespoon thai fish sauce |
1 bunch basil leaves, shredded |
1 -2 tablespoon fresh coriander, chopped |
fresh ground black pepper |
4 stalks lemongrass |
6 medium hot green chili peppers, seeded and chopped |
3 cloves garlic, peeled and crushed |
2 inches ginger, peeled and chopped |
2 shallots, peeled and finely chopped |
4 tablespoons chopped coriander |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon chopped lime zest |
1 tablespoon lime juice |
1 tablespoon thai fish sauce |
1/2 teaspoon ground black peppercorns |
Directions:
1. Make the paste by slicing the lemongrass finely and putting into a food processor with all the remaining curry paste ingredients.
2. Whizz to a thick paste, pushing the mixture down from time to time with a spatula.
3. Put into a glass bowl, cover tightly and refrigerate.
4. Cut the chicken into finger size strips.
5. warm the oil in a casserole and when it is hot and sizzling add the chicken strips and let them colour slightly on all sides.
6. Do this in batches if necessary.
7. Lift out with a draining spoon and set aside.
8. Add the mushrooms to the pan and fry until golden brown, adding more oil if needed.
9. Pour in the coconut milk and stock, then add the lime leaves, 4 tablespoons of the curry paste, the fish sauce, half of the chopped herbs and a generous grinding of black pepper.
10. Bring to the boil then turn down the heat and simmer for 10 minutes, stirring from time to time.
11. Return the chicken to the pan with a further tablespoon of the paste and simmer for 5-6 minutes.
12. Stir in the remaining herbs and serve with rice or noodles.
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