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Thai Chicken Curry 02

Thai Chicken Curry 02 is built on Ground Black Pepper, Garlic Peeled And Roughly Chopped, Peanut Oil, Coconut Milk, and Fish Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 6 clove
• 2 tbsp
• 1 can
• 2 tbsp

Method (preview)

1. 1

   Put a fry pan on the heat and tip in the coriander, cumin and caraway seeds.

2. 2

   Stir them continuously over a gentle heat for 2-3 minutes or until the aroma is released.

3. 3

   Crush the seeds in a mortar and pestle with the pepper and nutmeg and put aside.

4. 4

   Wrap the shrimp paste tightly in some foil and roast over an open flame to release the flavour and make it more potent (or put into a hot oven for few minutes).

5. 5

   Place the chillies, garlic, onions, lemon grass, galangal, coriander and lime leaves into a strong blender with the crushed spices.

6. 6

   Add the peanut oil in a thin stream and blend well.

7. 7

   Add warm water to help the paste blend well if necessary.

8. 8

   3 tablespoons fresh Thai Green Curry Paste (or use a commercial paste) chicken stock or water, enough to just cover the chicken

9. 9

   Put 4 tablespoons of the coconut milk into a hot saucepan and add the curry paste.

10. 10

    Heat until the moisture has evaporated and the paste begins to fry.

11. 11

    Add the chicken and cook for 5 minutes, stirring constantly until all the chicken is coated with the curry paste.

12. 12

    Add the rest of the coconut milk and some chicken stock or water to barely cover the chicken.

13. 13

    Thai basil, lime juice and serve garnished with coriander leaves.