Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon whole black peppercorns
- 3 fresh long green chillies, seeded and chopped
- 1 tablespoon finely grated fresh ginger
- 1/4 cup firmly packed chopped coriander leaves, roots and stems
- 2 large garlic cloves
- 5 spring onions, chopped
- 3 cm piece lemongrass, white part only, chopped
- 2 tablespoon oil
- 400 ml tin coconut cream
- 1 kg skinless chicken thigh fillets, trimmed, cut into 2cm pieces
- 1 small bUnch basil
Servings:
Instructions
- Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.
- Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.
- Add the chicken and 250 ml water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender
- Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.
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