Ingredients
The following ingredients have 4 Servings
- 2 tsp coriander seeds
- 1 tsp whole black peppercorns
- 3 fresh long green chillies, seeded and chopped
- 1 tbsp finely grated fresh ginger
- ¼ cup firmly packed chopped coriander leaves, roots and stems
- 2 large garlic cloves
- 5 spring onions, white and firm green parts, chopped
- 3cm piece lemongrass stem, white part only, roughly chopped
- 2 tbsp vegetable oil
- 4 kaffir lime leaves
- 400ml can coconut cream
- 1kg skinless chicken thigh fillets, trimmed, cut into 2cm pieces
- 1 small bunch basil, leaves picked
- 1 tbsp fish sauce
- steamed rice and lime wedges, to serve
Instruction
- <p><b>1.</b> Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.</p> <p><b>2.</b> Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.</p> <p><b>3.</b> Add the chicken and 250ml (1 cup) water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender.</p> <p><b>4.</b> Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.</p>
