Green Chicken Curry with Coconut Milk

Name: Green Chicken Curry with Coconut Milk
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tbsp dried coriander seeds; 1 tbsp black peppercorns; Chiles; 2 cm fresh ginger; Fresh coriander; 2 big cloves of garlic; 3 tbsp chopped onion; 1–5 pieces of lemongrass, coarsely cut; Oil for frying; 3–4 big leeks, coarsely chopped; 2 green bell peppers; 1–2 cans of coconut milk; Garlic; Soy sauce; 850 g cubed chicken meat; Basil; Salt; 1 tbsp fish sauce (optional)

Serve this hearty dish with rice.

60 min · serves 4

Ingredients

2 tbsp dried coriander seeds
1 tbsp black peppercorns
Chiles
2 cm fresh ginger
Fresh coriander
2 big cloves of garlic
3 tbsp chopped onion
1–5 pieces of lemongrass, coarsely cut
Oil for frying
3–4 big leeks, coarsely chopped
2 green bell peppers
1–2 cans of coconut milk
Garlic
Soy sauce
850 g cubed chicken meat
Basil
Salt
1 tbsp fish sauce (optional)

Steps

Grind all the ingredients for the curry paste together with a mortar and pestle.
Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk, cover, and let simmer 20–30 minutes.
Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.
Fry the marinated meat with oil.
Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste.

More recipes with coriander, chile peppers, ginger, cilantro, garlic, onion, lemongrass, leek, bell pepper, coconut milk, soy sauce, chicken or basil

Adapted from “Green Chicken Curry with Coconut Milk” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.