Title: Fragrant Green Chicken Curry
Categories: The, Naked, Chef
Yield: 4 servings

4 Chicken breasts without bone
-and skin; each cut into 6
; large pieces
1 cn Coconut milk
1 Handful chopped pistachio
-nuts
6 Spring onions; washed and
-trimmed
4 md Green chillies; deseeded and
-finely
; chopped
2 Cloves garlic
1 tb Fresh root ginger; peeled
-and finely
; chopped
1 tb Coriander seeds; pounded or
-crushed
1/2 ts Freshly ground black pepper
Maldon sea salt and freshly
-ground black
; pepper to taste
Half handful of lime leaves;
-torn
2 Lemon grass stalks; trimmed
-back and
; finely chopped
2 Good handfuls fresh basil on
-the stalk
3 Good handfuls fresh
-coriander on the
; stalk
3 tb Extra virgin olive oil
Zest and juice of 4 limes

1 Whiz the green curry paste ingredients in a processor to a smooth green
paste. Marinate the chicken in some paste for 30 minutes, and add a little
oil and the chicken pieces to a hot casserole-type pan or wok.

2 Fry for four minutes, add the rest of the marinade - it will sizzle and
spit. Stir in the coconut milk, bring to the boil and simmer gently for
eight minutes until the chicken is cooked.

3 Season to taste. The flavour should have a kick but be reasonably mellow
~ very fresh and fragrant.

4 Sprinkle with the pistachios and some coriander leaves and serve with
steamed rice or noodles and a chunky coconut, tomato, cucumber and lime
relish.

Converted by MC_Buster.

Recipe by: The Naked Chef

Converted by MM_Buster v2.0l.