Chicken Curry | Green Curry

I had some left over chicken breasts and decided I would make a stuffing of roasted red pepper with a tomato sauce. But, after a walk on the beach I really did not feel like the whole process and turned my mind to making a green curry. Alvin Quah gave us a lovely recipe for a green curry paste and so in my usual fashion, I set about making it. So, why read the list of ingredients first? I mean, I never do, so why start now? Well, if I had all the ingredients, I would have made a green curry. But, I did not have lemongrass and so my green curry became a mild chicken curry – and not a very strong one either as I used less chillies. I will add lemongrass to my shopping list so that I can make the curry paste to share with you. In the meantime, enjoy this dish – we certainly did 🙂

Chicken Curry
Chicken Curry

I am not very good at mise en place, and prefer to get my ingredients ready as I made a dish. This of course means that a lot of the time I cannot copy a recipe exactly. The positive side is the creation of new recipes.

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Chicken Curry

Recipe Category: Chicken
All Rights Reserved: inspired by Alvin Quah

Ingredients

  • 2 green chillies, chopped
  • 4 spring onions, chopped
  • 30 mls coriander leaves, chopped
  • 3 kaffir lime leaves
  • 5 mls shrimp paste
  • 5 mls ground cumin
  • 10 mls coriander seeds, crushed
  • 2 cloves garlic
  • 30 mls fish sauce
  • 30 mls canola oil
  • 1 lemon, zest only
  • 15 mls lime juice
  • 400 mls coconut cream
  • 60 g asparagus, cut in half
  • 2 boneless, skinless chicken breasts, sliced
  • 80 g exotic mushrooms, cut in half
  • 10 sugar snap peas, trimmed
  • 15 mls palm sugar
  • 15 mls fish sauce
  • 30 mls lime juice
  • 10 Thai basil leaves

Method

  • place the ingredients up to but not including the coconut cream into a blender
  • process until all the ingredients have combined
  • place into a pot and bring to a simmer
  • add the coconut cream and bring back to a simmer
  • add the bottom halves of the asparagus
  • add the chicken breasts and simmer for 10 minutes
  • add the rest of the asparagus, the mushrooms and the peas and bring back to a simmer
  • add the palm sugar, the fish sauce and the lime juice
  • stir in the Thai basil leaves
  • serve on a bed of jasmine rice

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22 thoughts on “Chicken Curry | Green Curry

  1. Funny how sometimes you plan something and then change your mind, happens to me all the time……or maybe I just forget what I had planned! πŸ™‚

  2. A recipe is often made up of what ingredients a cook happens to have at hand. Most of my dishes are spontaneous.This sounds delicious, Tandy.

  3. I LOVE curry and I love that the tamarind in the curry is a anti inflammatory agent that always helps my great aunt with her arthritis. Wonderful recipe and post.

  4. I never made curry from scratch…always cheated using pre-mix powder and/or cubes. Yours looks delicious, and I love when you cook by mixing and matching what you have available.
    Hope you are having a great day Tandy πŸ™‚

    1. Thanks Juliana – I always try and make my own blends as then I know they have no ‘nasties’ in them πŸ™‚

  5. It looks good, I must get out and stock up my spices again, we buy in bulk and grind our own, so much cheaper!! Oh how I miss the greens though.. still.. summer will come! c

  6. This looks delicious – even without the lemongrass. It has all the other flavours. I love Thai food and not having one ingredient certainly wouldn’t stop me making something like this.

    1. Thanks so much Corina! I try to not let the fact I am missing an ingredient stop me from making what I had in mind πŸ™‚

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