- 2-3 fresh green chillies, deseeded and roughly chopped
- 2 T chopped fresh ginger
- 3-4 cloves garlic, chopped or crushed
- 1 t (5 ml) dried fine coriander
- 1/2 t (2.5 ml) dried fine cumin
- handful of fresh coriander leaves, roughly chopped
- 2-3 T (30-45 ml) water
- 2 T (30 ml) vegetable oil
- 1 can coconut milk
- 4 chicken breasts, skinless, sliced into thin strips
- 1 t (5 ml) sugar
- a few drops fish sauce
- 1 t (5 ml) lemon/lime juice
- salt to taste
- fresh coriander for garnish
- Thai rice to serve with
- In a food processor (or using a mortar & pestle), add chillies, ginger, garlic, dried coriander, cumin, fresh coriander and process to a paste. Add a few tablespoons of water to created a more workable consistency.
- In a large saucepan or wok, heat oil over high heat. Add paste all at once, frying quickly for 1-2 minutes, stirring continuously. Add coconut milk, turn heat down to medium, and bring to a simmer. Now add sliced chicken and cook in liquid for 5 minutes, covered.
- Add sugar, fish sauce, lemon/lime juice, and season well with salt. Simmer for another 5 minutes, then remove from heat.
- Serve on Thai rice, and top with fresh coriander leaves.
Tip: The sauce will remain quite runny – that is how it is supposed to be. For a thicker, creamier consistency, use coconut cream.
I love curry and this one I had to try, hope you all enjoy. Original recipe available from:- The Food Fox.com