World cuisine
Thai green chicken curry
Creamy curry with coconut milk, green paste and Thai basil.
Gluten-free
Ingredients
- 500 g chicken breast in strips
- 400 ml coconut milk
- 2 green chiles
- 2 garlic cloves
- 1 piece of ginger, 2 cm
- 1 stalk of lemongrass
- 1 bunch coriander
- 2 tablespoons fish sauce
- 1 teaspoon palm sugar
- 1 handful Thai basil
- 1 tablespoon oil
- Juice of 1 lime
Step-by-step
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- Put chiles, garlic, ginger, lemongrass and coriander in the mixing bowl.
- Blend the curry paste 1 min/speed 7 until smooth.
- Saute the paste with the oil 5 min/120°C/spoon speed.
- Add the chicken and sear 4 min/120°C/reverse/spoon speed.
- Add the coconut milk, the fish sauce and the sugar.
- Set the stew 15 min/100°C/reverse/spoon speed.
- Add the basil and lime juice and mix 20 sec/reverse/speed 1.
- Serve with hot jasmine rice.
Tips
- Adjust the heat with the amount of chile.
- The fish sauce provides the key umami touch.
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