Name: Chicken green curry
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1/4 cup (70g) green curry paste (see recipe below); 3 1/4 cup (800ml) coconut milk; 2 fresh kaffir lime leaves, torn; 1 tablespoon peanut oil; 1 kilogram chicken thigh fillets, quartered; 2 tablespoon fish sauce; 2 tablespoon lime juice; 1 tablespoon grated palm sugar; 100 gram green beans, trimmed,chopped coarsely; 2 small_piece zucchini (300g), chopped coarsely; 1/3 cup loosely packed fresh thai basil leaves; 1/4 cup coarsely chopped fresh coriander; 1 tablespoon fresh coriander leaves; 1 long green chilli, sliced thinly; 2 green onions, sliced thinly; Green curry paste; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 8 long green chillies, chopped coarsely; 1 clove garlic, quartered; 2 green onions, chopped coarsely; 10 centimetre stick (20g) thinly sliced fresh lemon grass; 1 fresh kaffir lime leaf, sliced thinly; 5 gram piece fresh galangal, chopped finely; 1 tablespoon coarsely chopped coriander (root and stem mixture); 1/2 teaspoon shrimp paste; 1 tablespoon peanut oil

Ingredients

1/4 cup (70g) green curry paste (see recipe below)

3 1/4 cup (800ml) coconut milk

2 fresh kaffir lime leaves, torn

1 tablespoon peanut oil

1 kilogram chicken thigh fillets, quartered

2 tablespoon fish sauce

2 tablespoon lime juice

1 tablespoon grated palm sugar

100 gram green beans, trimmed,chopped coarsely

2 small_piece zucchini (300g), chopped coarsely

1/3 cup loosely packed fresh thai basil leaves

1/4 cup coarsely chopped fresh coriander

1 tablespoon fresh coriander leaves

1 long green chilli, sliced thinly

2 green onions, sliced thinly

Green curry paste

1 teaspoon ground coriander

1 teaspoon ground cumin

8 long green chillies, chopped coarsely

1 clove garlic, quartered

2 green onions, chopped coarsely

10 centimetre stick (20g) thinly sliced fresh lemon grass

1 fresh kaffir lime leaf, sliced thinly

5 gram piece fresh galangal, chopped finely

1 tablespoon coarsely chopped coriander (root and stem mixture)

1/2 teaspoon shrimp paste

1 tablespoon peanut oil

Method

Chicken green curry

1.Make green curry paste.

2.Place ¼ cup of the paste in large saucepan; cook, stirring, until fragrant. Add coconut milk and lime leaves; bring to a boil. Reduce heat; simmer, stirring, 5 minutes.

3.Meanwhile, heat oil in large frying pan; cook chicken, in batches, until just browned. Drain on absorbent paper.

4.Place chicken in pan with curry paste mixture; stir in fish sauce, juice and sugar; simmer, covered, about 5 minutes or until chicken is cooked through. Add beans, zucchini, basil and chopped coriander; cook, stirring, until vegetables are just tender.

5.Place curry in serving bowl; sprinkle with coriander leaves, chilli and onion. Serve with steamed jasmine rice and extra thinly sliced green chilli, if desired.

Curry paste

6.Dry-fry ground coriander and cumin in small frying pan until fragrant.

7.Blend or process spices with chilli, garlic, onion, lemon grass, lime leaf, galangal, coriander mixture and shrimp paste until mixture forms a coarse paste.

8.Add oil; process until mixture forms a smooth paste. Measure ¼ cup of the paste for this recipe then freeze the remainder (there will be about ½ cup), covered, for future use.

When removing the leaves from the coriander bunch, keep the stems and roots as some of them are chopped and used in the curry paste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Chicken green curry

Curry paste

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