| Ingredients
2 tsp coriander seeds
1 tsp black peppercorns
4 fresh green chillies, seeded
and chopped
1 tsp prepared ginger paste
3 tblsp chopped fresh coriander
or 1 tblsp ground
2 cloves of garlic, crushed
3 tblsp chopped spring onions
juice of one whole lemon
juice of one whole lime
2 tblsp vegetable oil
400 mL coconut cream
850 g chicken breasts
1 cup basil leaves, chopped
1 tblsp fish sauce
|
Method
Grind the coriander seeds and black
peppercorns in a spice grinder or mortar and pestle. Add the chopped chillies,
ginger, coriander, garlic, chopped spring onions and lemon juice. Grind
to a paste. (N.B. Thai-style Green Curry Paste can be used as a substitute,
and is available in most large supermarkets)
Fry the green paste over a medium
heat with the vegetable oil for 3 minutes. Add the coconut cream and lime
juice. Simmer for 10 minutes.
Cut the chicken breasts into bite-size
cubes. Add to the green sauce together with one cup of water and simmer
for approximately 20 minutes, or until the chicken is tender. Pick the
basil leaves from the stems, chop roughly, and add to the curry. Serve
with boiled rice.
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