Green Chicken Curry

ingredients

• 2 chicken breast fillets, chopped into cubes
• 2 tsp. Coriander powder
• 1 tsp. Ground black peppercorns
• 3-5 fresh green chillies – seeded and finely chopped
• 1 tbsp. laos powder
• 3 tbsp. Of coriander leaves – chopped
• 2 large garlic cloves
• 2 tbsp. Chopped spring onion (green and white part)
• 1 lemongrass stalk (white part) – chopped
• 2 tbsp. vegetable oil (for the paste)
• 400ml coconut cream
• 4 kaffir lime leaves
• 1 small bunch of fresh basil leaves
• 2-3 tbsp. Fish sauce
• 1 lime, juiced
• 2-3 cups of chopped veggies of your liking! (mushroom, baby corn, snow peas, broccoli work amazing!)
• 1 tbsp. vegetable oil (for the chicken)
• Steamed rice, to serve

method

1. Add fresh chillies, laos powder, coriander, garlic, ground peppercorns, coriander powder, spring onions and lemon grass into a food processor and grind to a paste
2. In a small pan with 1 tbsp vegetable oil, brown the chicken pieces in batches. Set aside.
3. Fry this paste in a medium saucepan with 2 tbsp vegetable oil for 3-4 minutes.
4. Add coconut cream and lime leaves and let simmer for 5 minutes.
5. Add the chicken to the mix and leave to simmer for 15 minutes, or until cooked through with no pink in the centre.
6. Add vegetables to the mixture and leave for a few minutes or until they soften to your liking.
7. Add fish sauce, lime and fresh basil leaves
8. Remove the kaffir lime leaves.
9. Serve over rice!