| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
The, Naked, Chef |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts without bone and skin; each cut into 6 |
|
|
; large pieces |
| 1 |
cn |
Coconut milk |
| 1 |
|
Handful chopped pistachio nuts |
| 6 |
|
Spring onions; washed and trimmed |
| 4 |
md |
Green chillies; deseeded and finely |
|
|
; chopped |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Fresh root ginger; peeled and finely |
|
|
; chopped |
| 1 |
tb |
Coriander seeds; pounded or crushed |
| 1/2 |
ts |
Freshly ground black pepper |
|
|
Maldon sea salt and freshly ground black |
|
|
; pepper to taste |
|
|
Half handful of lime leaves; torn |
| 2 |
|
Lemon grass stalks; trimmed back and |
|
|
; finely chopped |
| 2 |
|
Good handfuls fresh basil on the stalk |
| 3 |
|
Good handfuls fresh coriander on the |
|
|
; stalk |
| 3 |
tb |
Extra virgin olive oil |
|
|
Zest and juice of 4 limes |
INSTRUCTIONS
1 Whiz the green curry paste ingredients in a processor to a smooth green
paste. Marinate the chicken in some paste for 30 minutes, and add a little
oil and the chicken pieces to a hot casserole-type pan or wok.
2 Fry for four minutes, add the rest of the marinade - it will sizzle and
spit. Stir in the coconut milk, bring to the boil and simmer gently for
eight minutes until the chicken is cooked.
3 Season to taste. The flavour should have a kick but be reasonably mellow
~ very fresh and fragrant.
4 Sprinkle with the pistachios and some coriander leaves and serve with
steamed rice or noodles and a chunky coconut, tomato, cucumber and lime
relish.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.
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