THAI GREEN CHICKEN CURRY

Thai Green Chicken Curry image

Provided by PaulaG

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3 ounces coriander leaves
1 stalk lemongrass, white part only, chopped
1 tablespoon fish sauce
2 green chilies
2 teaspoons sesame oil
2 tablespoons olive oil
6 curry leaves
1 2/3 cups coconut milk
1 lb boneless skinless chicken thighs, cut into thick strips
3 hard-boiled eggs, cut into quarters
rice or noodles, to serve
coriander leaves (to garnish)

Steps:

In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

Nutrition Facts : Calories 525.4, Fat 39.4, SaturatedFat 23, Cholesterol 253.4, Sodium 565, Carbohydrate 13.8, Fiber 3.6, Sugar 9.5, Protein 31.5