Cookbook:Green Chicken Curry with Coconut Milk

| Thai recipes | Vietnamese recipes

Serve this hearty dish with rice.

Curry paste

 * 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

Curry

 * 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)

Procedure

 * 1) Grind all the ingredients for the curry paste together with a mortar and pestle.
 * 2) 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.
 * 3) Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.
 * 4) Fry the marinated meat with oil.
 * 5) Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste.