Recipe Archives->Asian Sea->Thai Chicken Curry 04

Thai Green Chicken Curry

1 3/4 lb. chicken thighs or breast fillets
1/2 lb. green beans
1 cup coconut cream

3 small fresh green chillies; chopped
2 cloves garlic; chopped
3 spring onions; chopped
1/4 cup fresh lemon grass; chopped
1/4 cup fresh coriander leaves; chopped
2 Tbsp. oil
2 Tbsp. water
1 tsp. shrimp paste
1/2 tsp. ground cumin
1/4 tsp. ground turmeric

Put all ingredients for green curry paste into blender and process
until smooth or if you don't have a blender use the old fashioned
way with mortar and pestle.  Cut chicken into thin strips. Chop the
beans into lengthy strips. Cook the green curry paste in pan or
wok, stirring for about 3 or so minutes until it is you can smell
the spices and herbs.  Add the chicken and beans to the pan and
cook, stirring for about 5 minutes or until the chicken is just
cooked through. Add the coconut cream, stir in and simmer, uncovered
for about 3 to 5 minutes or until dish slightly thickens.  Serve
with boiled rice.

Printable version: thai-chicken-curry04.txt.