Thai Green Chicken Curry

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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#SteynsCulinarySchool

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

345 Glyn street, Hatfield, Pretoria