Chicken Thai Green Curry easy amp from scratch

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=sx15T4IPrDA

This authentic Thai green curry is made with a simple homemade paste. It's so easy to make and takes just 30mins! • Chicken Thai Green Curry (easy from scratch!) | Serves 4 • FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/... • INGREDIENTS • Green Curry Paste: • 5 Green Chillis, deseeded diced (see notes) • 1/4 cup diced Coriander Stalks Roots (plus a handful of leaves to boost colour) • 3 Shallots, finely diced • 3 stems of Lemongrass, rough layers removed then finely diced • 3 cloves of Garlic, finely diced • 1 packed tbsp finely diced or grated Galangal • 1 heaped tsp Shrimp Paste • 1 tsp Coriander Seeds, toasted in a dry pan then crushed (see notes) • 1/2 tsp EACH: Salt, White Pepper • Chicken Thai Green Curry: • 1lb / 500g Chicken Breast, diced into bite sized chunks • 1x 14oz/400g can of Coconut Cream (can sub coconut milk - see notes) • 1 cup / 250ml Chicken Stock • 4 Thai Eggplants, halved if they're very small, quartered if they're not • 6 Kaffir Lime Leaves, torn (see notes) • 1 small bunch of Fresh Thai Basil, leaves only • 1 tbsp Fish Sauce • 1 tbsp Palm Sugar (can sub brown sugar, work to taste) • 1 tbsp Vegetable Oil • METHOD • In a powerful food processor add green chillies, coriander roots stems, shallots, garlic, lemongrass, galangal, shrimp paste, crushed coriander seeds, white pepper and salt. Turn on motor and pulse into a fine paste. Stop and scrape the sides a few times, using a dash of water to form a paste if you need to. Blitz in a handful of coriander leaves to boost the green colour. • Add 1 tbsp vegetable oil over medium high heat in a large deep pan. Add the curry paste and fry for 2-3mins (important to release the flavours and steam out the water). Stir in half your coconut cream, then add the diced chicken. • Reduce to medium heat and cook the chicken for 5mins, or until nearly white through the centre, then stir in the rest of the coconut cream. Add chicken stock, eggplants, lime leaves, fish sauce and sugar. Give it all a good stir then simmer for 10mins, or until the chicken is cooked right through the centre and the eggplants have softened. • Taste test for seasoning (more fish sauce for more saltiness, more sugar to sweeten) then stir through fresh basil leaves at the last minute. • Serve over rice and enjoy (don't eat the lime leaves!). • As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/... • STAY IN TOUCH • Facebook: http://www.bit.ly/2zRf5LJ • Instagram: http://www.bit.ly/2zb80bV • Pinterest: http://www.bit.ly/2hzqNCu

#############################

New on site