Thai Green Chicken Curry

Submitted by PaulaG

"I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 3 ounces coriander leaves
• 1 stalk lemongrass, white part only, chopped
• 1 tablespoon fish sauce
• 2 green chilies
• 2 teaspoons sesame oil
• 2 tablespoons olive oil
• 6 curry leaves
• 1 2⁄3 cups coconut milk
• 1 lb boneless skinless chicken thighs, cut into thick strips
• 3 hard-boiled eggs, cut into quarters
• rice or noodles, to serve
• coriander leaves (to garnish)

directions

1. In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
2. Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
3. Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
4. Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

Reviews

[Tea Jenny]

I have never had green curry before I can't think why as we love curry in our house, and this was nice but not a hot curry which is a nice change. One thing it had was lots of flavour the lemon grass and the coriander were so fragrant and fresh tasting. I do like that it used chicken thighs they have much more flavour. My curry leaves were dried as I couldn't find fresh, and I served it over jasmine rice. Thank you for posting. Made for ZWT#6 2010