Royal Green Chicken Curry

Ingredients
2  dessert spoons olive or vegetable oil

1  large red onion, peeled & roughly, & chopped

2-3 cloves fresh garlic, peeled & roughly chopped

½ to ¾ (match box size) fresh ginger-peeled & roughly chopped

1 or 2 fresh red chillies (de-seeded) med/finely chopped

1 level dessert spoon finely chopped fresh lemon grass

1 fresh Kaffa lime leaf (de-stemmed) & finely chopped

2 dessert spoons grated palm sugar

2-3 dessert spoons Asian fish sauce

2 large fresh limes, zested & finely chop, squeeze a retain the juice

1 heaped dessert spoon green curry paste, more if you like very HOT

1 cup fresh coriander med chopped

1 can cocoa nut cream

1 cup basmati rice per person

1 cup (de-skinned chicken meat) med sliced

 

In a kitchen whiz, add garlic, ginger, chilli, lime zest, kaffa leaves & lemon grass, whiz finely, add onion and whiz until medium size, not too fine.

 

Wash rice in cold water until the water runs clear. Bring to the boil 2 litres of water; add 1 cube veg or chicken stock with rice. Boil for no more than 10 minutes, run under cold water until cool not cold. Strain, shake out all water, place in fridge (un-covered) 3-4 hours, until serving.

 

Heat oil (medium heat), add green curry paste slowly cook for 2 minutes. Add all ingredients from whiz ,stirring in and slowly cooking  3-4 minutes, add lime juice, fish sauce, palm sugar and cocoa nut cream, stir, slowly bring to a slow simmer for 2 minutes, turn heat OFF , add sliced chicken pieces, stir in, place lid back on pot & leave on stove top for 3-4 hours.

 

To serve, slowly bring the curry to a low simmer (stir often) glad wrap rice & microwave on high for 3 minutes ,add coriander to curry ,serve with extra wedges of limes or lemon.

 

Gewürztraminer/Pinot Gris.

 

Enjoy... Oliver Pasquale