Thai chicken curry

Recipe from: 7/20/2000 12:00:00 AM
Ingredients 16
Servings 4


  • 6
    spring onions
  • 4
    medium-sized green chillies, seeded and finely chopped
  • 2
    cloves garlic
  • 15
    fresh ginger, peeled and finely chopped
  • 15
    coriander seeds, crushed
  • 3
    freshly ground black pepper
  • coarse sea salt and black pepper to taste
  • 1
    handful lemon leaves, shredded
  • 2
    stalks of lemon grass, chopped (optional)
  • 250
    chopped fresh basil
  • 375
    fresh coriander leaves (dhania), chopped
  • 45
    olive oil
  • 4
    lemons, (rind and juice)
  • 4
    chicken breasts, skinned and deboned
  • 400
    coconut milk
  • 50
    mixed nuts, chopped


Place all the ingredients, except the chicken, coconut milk and nuts in a food processor and process to form a smooth, green paste. Cut each chicken breast into five pieces and marinate in a little of the curry paste for about 30 minutes. Heat a little oil in a large pan and stir-fry the chicken for about four minutes. Add the remaining curry paste and stir in the coconut milk. Bring to the boil and simmer gently for about eight minutes until the chicken is done. Season to taste with salt and pepper, sprinkle the chopped nuts on top and serve with basmati rice. Serves 4.

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