Thai Green Curry

Name: Thai Green Curry
Ingredients: 1 piece Ginger, Thumb Size; 3 cloves Garlic; 1 stalk Lemongrass; 1 Tablespoon Coriander Seeds; 1 Tablespoon Fish Sauce; 1 whole Anchovy; 1 teaspoon Sugar; 1 whole Green Birdseye Chilli; 4 leaves Kaffir Lime Leaves; 1 teaspoon Dark Soy Sauce; 1 cup Fresh Coriander; 1 can Coconut Milk, Divided; 2 whole Chicken Breasts; 100 grams Frozen Peas; 100 grams Mange Tout; 100 grams Baby Corn

16 ingredients

8 steps

Ingredients

1 piece Ginger, Thumb Size
3 cloves Garlic
1 stalk Lemongrass
1 Tablespoon Coriander Seeds
1 Tablespoon Fish Sauce
1 whole Anchovy
1 teaspoon Sugar
1 whole Green Birdseye Chilli
4 leaves Kaffir Lime Leaves
1 teaspoon Dark Soy Sauce
1 cup Fresh Coriander
1 can Coconut Milk, Divided
2 whole Chicken Breasts
100 grams Frozen Peas
100 grams Mange Tout
100 grams Baby Corn

Directions

1

Peel the ginger and garlic and along with them, place all the ingredients except the coconut milk, chicken and vegetables into a food processor.
2

Add 1/3 of the coconut milk and mix until smooth.
3

Place the mixture into a pan and heat until aromatic.
4

Chop the chicken into chunks and add to the pan, coating it in the sauce.
5

Continue to cook until chicken is almost cooked through.
6

Add the rest of the coconut milk and then vegetables and mix through.
7

Continue to cook over a medium heat until the curry has thickened slightly and chicken is completely cooked through.
8

Serve with rice.