Ahria made this great dish for supper the other week. We loved it!
It has a Thai flavor. The citrus and cilantro really make it stand out.
It is very, very mild. We decided that when we make it again we’ll toss a few jalapeño peppers into the food processor with the rest. We like things much spicier. But even so… this is a winner!
Thai Chicken Curry
6 green onions trimmed and chopped
1 clove garlic
5 cm piece of fresh ginger, peeled
1 1/4 cups fresh cilantro
1 tsp cilantro seeds, crushed
2 tsp lemon zest
1 tsp lime zest
1 tbsp soft brown sugar
2 tbsp olive oil
2-3 drops hot sauce (we like a LOT more than that!)
1 cup coconut milk
2 chicken breasts, skinless, boneless and cubed
1 cup chicken stock
2 cups closed-cup mushroom, sliced
3 cups broccoli, cut into florets (we used a frozen broccoli and cauliflower mix)
- Peel and chop the ginger. Roughly chop the garlic and cilantro.
- Put all the paste ingredients into a processor and blend until smooth.
- Place a wok or saucepan over medium heat. Pour in half of the coconut milk and stir in half of the paste. Cook for 1 minute, stirring constantly.
- Add the chicken and cook it for 3-4 minutes.
- Add the remaining coconut milk and paste to the wok. Pour in the stock, stir, and boil for 1 minute.
- Reduce the heat to simmer. Add the mushrooms and simmer for 1 minute.
- Add the broccoli (and cauliflower if you use a mix like we did) and simmer for a further 5 minutes.
Serve over cooked basmati or jasmine rice. Enjoy!