Thai Green Chicken Curry

May 30, 2019

Ingredients

 

4              spring onions, coarsely chopped

2              fresh green chillies, seeded and coarsely chopped

2 cm        piece root ginger, peeled

1              garlic clove

6ml          Thai fish sauce

                Big hand coriander

                Handful of fresh parsley

50ml        water

30ml        garlic canola oil

4              skinless boneless chicken breasts, diced

½             green pepper, seeded and thinly sliced

400ml      coconut milk

                Oryx desert ground salt and pepper

 

Method

  1. Put the spring onions, green chillies, ginger, garlic, fish sauce, coriander and parsley in a food processor or blender.  Pour in 30ml of water and process to a smooth paste, adding a further 20 ml water if required.

  2. Heat the oil in a large frying pan.  Add paste and chicken, and bring to boil.  Add coconut milk green pepper, boil until reduced.  

  3. Season with salt and pepper

 

 

 

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Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

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