Ma Dashper's Recipes

Welcome to the recipe vault!

 

Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

Thai green chicken curry (serves 4, preparation time 30 minutes, cooking time 30 minutes)

Ingredients:

Green curry paste

  • 4 lemongrass stalks

  • 6 medium sized chillies deseeded (I use 3 green and 3 red)

  • 3 cloves of garlic, crushed

  • 2 inch piece of ginger

  • 2 spring onions

  • bunch of coriander

  • zest of 1 lime

  • 2 tablespoons of nam pla fish sauce

  • a good grinding of black pepper

Curry

  • 500 grams of chicken

  • 2 tablespoons of oil

  • 2 cartons of coconut milk (blue dragon do 250 ml cartons)

  • 200ml of stock

  • 8 lime leaves

  • 1 carrot thinly sliced

  • 1 cup full of peas

  • 1 red pepper thinly sliced

Here’s what you do:

Step 1 - Chop up all of the dry ingredients and then add into a food blender with the fish sauce. This should bind down to a rough paste. If it stays quite dry you can add a but more fish sauce or some water to get the right paste consistency.

Step 2 - Cut the chicken into strips and when you have heated the oil in a pan (I use a wok)and it is hot enough, add the chicken to it.

Step 3 - When the chicken has just cooked through, take it out of the pan and keep in reserve.

Step 4 - Add the coconut milk, stock and lime leaves to the wok and stir well before adding the green curry paste.

Step 5 - Stir the sauce well and reduce for 15 minutes to let the flavours develop.

Step 6 - Add the vegetables and chicken and cook for a further 5 minutes for a final cook through.

Step 7 - Serve the curry with sticky rice.

That gives you the basic recipe, but here are some extra tips should you need them:

Option 1 - You could easily keep this as a veggie curry instead of chicken.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Blender

  • Wok or large frying pan

#thai #curry #chicken #meat #spicy

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© 2015 by Fay Dashper-Hughes. 

 

Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.