Sunday night I cooked up a curry from Jamie Oliver’s original ‘The Naked Chef’ cookbook, the flavours were very fresh & it was very simple to make. I have cooked various curries from his different cookbooks & they are all fantastic so this is another winner to add to the collection. He suggested serving with his chunky coconut, tomato, cucumber & lime relish which I sort of did apart from the fact that I could not buy coconut anywhere yesterday so it was minus the coconut. I have since been told that coconuts are too old at the moment, will have to try & remember - no coconuts in January!!! Still it was nice to have something fresh to serve on the side. Sorry the photo once again doesnt do the curry justice, I find curries generally arent that photographic at any time (for me the amateur photographer anyway).
Fragrant Green Chicken Curry
4 skinless chicken breasts, each cut into 5 pieces
1 x 400ml tin coconut milk
1 handful chopped pistachio nuts
Green Curry Paste
6 spring onions, washed & trimmed
4-6 medium green chillies, deseeded & finely chopped
2 cloves of garlic
1 tablespoon fresh root ginger, peeled & finely chopped
1 tablespoon coriander seeds, pounded or crushed
½ teaspoon freshly ground black pepper
Salt & pepper to taste
Handful of lime leaves, torn
2 lemon grass stalks, trimmed back & finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons olive oil
zest & juice of 4 limes
Put all the curry paste ingredients in a food processor and whiz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil & chicken pieces to a hot pan. Fry for 4 minutes, thenad the remainder of the paste. Stir in the coconut milk, bring to the boil & simmer for 8 minutes until the chicken is cooked. Season to taste.
Sprinkle with the pistachios & some coriander leaves & serve with steamed rice
1 comment:
I've had this made for me once, by someone who doesn't do much cooking from scratch. He was a bit nervous about presenting it to us but I was blown away by the taste - so much better than curry paste from a jar. (Despite this I have not been motivated enough to repeat it myself) but I remember it to this day.
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