Every bite of this delightful dish is worth all the effort.
This recipe is prepared in 2 steps and it requires a few
ingredients that we don’t normally have available in our cupboards.
But the results will be so rewarding.
Ingredients:
500g Chicken
Breasts
½t Salt
2 T Oil
10 Curry
Leaves
1 Red
Pepper
4 Baby
Marrows
250ml Sour
Cream
Black Pepper (to taste)
Ingredients for Green Curry Paste:
1 Onion
2t Fresh Ginger
4 Fresh Garlic Cloves
2-3 Green Chillies
1t Whole Coriander
1t Whole Cumin
2 Anchovies
2 Lemon
Grass stalks
1C Fresh
Coriander Leaves
½t White
Pepper
1t Sugar
3T Fish
Sauce
2T Lime/Lemon Juice
Step1: Prepare the Green Curry Paste
1. Peel and chop the Onions, Ginger and Garlic.
2. Chop the Green Chillies.
3. Rinse the Lemon Grass. Remove the harder outer
stalks, it will be added to curry later.
Cut the softer inner part.
4. Rinse the Fresh Coriander Leaves.
5. Ground the whole Coriander and Cumin in a pestle
& mortar.
6. Add the Green Chillies, Onions, Garlic, Ginger,
Coriander, Cumin, Anchovies, Lemon Grass, Fresh Coriander Leaves, White Pepper,
Sugar, Fish Sauce and Lime/Lemon Juice into a blender. Pulse it until it forms
a smooth green paste.
Step2: Make the Curry
6. Wash and chop the Red Peppers and Baby Marrows
into bite size chunks.
7. Rinse and slice the Chicken Breasts into small
strips.
8. Add the Oil, Curry Leaves, Chicken Breasts and
Salt into a pot. Brown it on medium heat for 5 to 10 minutes. Stir it often.
9. Add the Red Peppers and Baby Marrows to the pot, stir
it through. Simmer for 5 minutes.
10. Add the Green Curry Paste, Sour Cream, Lemon Grass
stalks and Black Pepper to the pot. Stir it through.
11. Reduce the heat. Cover the pot and allow it to
simmer for 15 to 20 minutes.
Top the Curry with extra Fresh Coriander Leaves and stir through. Serve it on a hot steamy bed of fluffy Jasmin rice.
Just sublime…
Lotsa Love
CarolC