Thai Green Chicken Curry

Thai Green Chicken Curry A traditional Thai Green Curry - with the signature flavours of lemongrass, ginger and coriander
Servings: 2 yield(s)
Ingredients
  • 1 tsp Cumin seeds
  • tsp Coriander seeds
  • 0.5 tsp Fennel seeds
  • 0.75 tsp Mustard seeds
  • 1 tsp salt
  • 6 green Chillis - de-seeded and chopped
  • 3 cloves Garlic - chopped
  • 1 tbsp finely chopped Ginger (OR Galangal)
  • 1 tbsp chopped Spring Onions (OR shallots)
  • 1 tbsp Lemongrass - chopped
  • 1 tsp Coriander root - chopped
  • 3 tbsp Oil
  • 250 g Seitan Chicken - cubed (See NOTE)
  • 400 ml Coconut cream
  • 1 cup Coriander leaves - chopped
Instructions
  1. Dry fry the coriander, cumin, fennel and mustard seeds for 1 to 2 minutes, until the mustard seeds begin to jump. Grind together into a fine powder.
  2. In a food processor grind the chilies, garlic, ginger (galangal), spring onions (shallots), lemongrass, coriander root and oil into a smooth paste. The photo shows a brilliant mini-food processor kit from Braun.
  3. Cook the chicken over a medium heat until lightly brown.
  4. Add the chilli paste and continue cooking for 3 to 4 minutes.
  5. Add the ground spices and coconut cream, bring to the boil, and cook for a further 5 minutes.
  6. Stir in the chopped coriander leaves and serve immediately on rice.
Recipe Notes

Seitan Chicken