Monday, 18 June 2012

Green Chilli Chicken Curry

Here's my recipe for Green Chilli Chicken Curry using the homemade curry paste from the previous post. You can swap the chicken stock with 250g water + 1 teaspoon organic vegetable stock concentrate. Feel free to add your favourite vegetables in place of potatoes during the final simmer. I like to garnish this dish with some finely shredded kaffir lime leaves and slices of red chilli.

1 portion of Green Curry Paste (recipe here)
500g chicken thigh fillets, diced
250g baby potatoes, quartered
250g chicken stock
400g coconut milk
3 kaffir lime leaves, lightly crushed

  1. Make the Green Curry Paste. Cook for 5 minutes/varoma/speed 2 (MC off) or until the paste is fragrant.
  2. Add the chicken to the TM bowl and cook for 2 minutes/varoma/reverse + soft speed (MC off).
  3. Place the potatoes, chicken stock, coconut milk and kaffir lime leaves into the TM bowl and cook for 25 minutes/100 degrees/reverse + soft speed (MC off) or until the chicken is tender and the sauce has thickened.
  4. Remove the lime leaves and serve with steamed rice.
Serves 4

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