Thai Green Chicken Curry
Ingredients
- 320 g chicken breast
- 4 green apples
- 4 onions
- 2 tbsp green curry paste
- 1 tbsp fish sauce
- 400 ml coconut milk
- 1 strand of lemongrass
- 40 ml soy sauce
- 1 tbsp brown sugar
- 100 g zucchini
- 100 g red pepper
- 100 g bamboo shoots
- 100 g mushrooms
- 60 g baby corn
- 1 hot pepper
- 10 fresh basil leaves
- 200 g rice
Instructions
- For the curry sauce: peel the onions and apples and cut into large pieces. Cook covered, on a low heat in 50ml (1.7 fl oz) of water until soft and the water has evaporated.
- Add the curry paste, fish sauce, chopped lemongrass, soy sauce, brown sugar, and coconut milk and process in a vertical blender until creamy.
- Cut the chicken breast into thin strips and slice the zucchini, pepper, and mushrooms. Add everything to the pot with the sauce along with the bamboo shoots and baby corn. Let everything cook for 3-4 minutes once it has begun to boil.
- In another pot, boil 600ml (20 fl. oz) of salted water, then add the rinsed rice and cook on low heat until the water is gone.
Notes
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