Chicken with Green Curry Paste

Ingredients

• 2 green chilies
• 1 Tbsp coriander leaves
• 2 g lemongrass
• 10 g fresh ginger
• 1 fresh kaffir lime leaf
• 60 g spring onions
• 2 Garlic cloves
• 0.5 tsp ground coriander seeds (crushed)
• 0.5 tsp ground cumin seeds (crushed)
• 1 pre-cooked poultry piece (about 1500 g)
• 3 tbsp peanut oil
• 200 ml chicken stock
• Salt
• freshly ground pepper
• 500 ml coconut milk
• 200 g mixed bell peppers (red, yellow, green)
• 80 g snow peas
• 0.5 lime (juice)
• Thai basil leaves

Instructions

1. 1.

   For the curry paste halve the chilies, remove stems, seeds and membranes, then chop the flesh finely. Finely chop coriander leaves, dice lemongrass, peel and cube ginger. Slice kaffir lime leaf into thin strips. Trim spring onions, peel garlic and mince both. Combine all these ingredients with coriander and cumin seeds in a blender to form a fine paste.

2. 2.

   Separate the poultry meat from bones and remove skin. Cut the meat into roughly 3 cm pieces. Heat oil in a large pan or wok and sear the meat in batches for 2-3 minutes until firm and golden brown, turning frequently. Add all the meat to the wok, stir in the curry paste and cook for 1 minute while stirring, then add chicken stock, bring to a boil, season with salt and pepper if desired. Pour in half of the coconut milk and simmer gently in a covered wok for 5 minutes. Halve bell peppers, remove stems, seeds and white membranes, cut flesh into diamond shapes with 1 cm edges. Trim snow peas ends and halve them crosswise. Add remaining coconut milk and vegetables, cook uncovered for another 8-12 minutes. Stir in lime juice and adjust seasoning.

3. 3.

   Serve garnished with basil leaves.