- 1 CHICKEN, cut in pieces
- 2 ONIONS, chopped
- 5 CLOVES GARLIC, chopped
- 2 GREEN CHILLIES, chopped
- 2 TBSP SOY SAUCE
- 1/2 TBSP SUGAR
- 4 POTATOES, peeled and cubed
- 1 STEM LEMON GRASS, chopped
- 1 TBSP MUSTARD SEEDS
- 1/2 TSP TURMERIC
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- 500 GRAM CHICKEN BREAST, cubed
- 1 1/2 CUP COCONUT MILK
- 1 TBSP PALM SUGAR
- 2 TBSP GROUND PEANUTS
- 2 TBSP GINGER, cut in small strips
- 3 KAFFIR LIME LEAVES
- 2 TBSP
GREEN CURRY
PASTE
- HANDFUL (HOLY) BASIL LEAVES, cut
- 1 TSP CUMIN SEEDS
- 1/2 TSP CORIANDER SEEDS
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Stir fry onions, garlic and
chillies 3 minutes. Add the turmeric, chicken, lemon grass and mustard seeds
and fry until chicken is light brown on all sides. Add potatoes, soy sauce,
sugar and one cup of water, bring to the boil and simmer for half an hour.
Increase the heat and cook until most of the liquid has evaporated.
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Bring the coconut milk to
the boil and stir in the ginger, lime leaves, cumin and coriander seeds and
curry paste. Reduce on high heat until coconut milk becomes thick. Add the
sugar and peanuts, stir well. Add the chicken and simmer for 5 minutes. Add
some water if needed. Finally, stir in the basil and salt to taste.
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