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Chicken Curry

Course: Main Course
Author: 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
  • zest of 1 lemon
  • 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

Instructions

  • 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