Definitely a dish in my ‘Top Twenty-Two To Eat’ list. So frigging simple to make; so amazingly tasty; I kick myself for discovering it just a few years ago. But then it took me some time to cotton on to meatmalleting, sausage grinder and juice wallet, as well. The original recipe calls for boneless chicken strips but I tried it once with a whole chicken, bones and all. It tasted much better. Using boneless c. makes for a better presentation, though.
2 lbs boneless chicken breast (slice into strips)
1 head broccoli
300 ml coconut cream
Salt to taste
1/4 cup fresh basil
Green curry paste (grind in advance):
4 small green chillies
2 cloves garlic
1” ginger (original recipe calls for galangal – a.k.a. Thai ginger)
1” medium onion (better still, same equivalent in shallots)
1/2 cup fresh lemon grass
1/4 cup fresh coriander
2 tbsp oil
2 tbsp water
1 tsp shrimp paste
1/2 tsp cumin powder
1/2 tsp tumeric powder
1 tsp sugar
1 tsp salt
Cook green curry paste in wok for three minutes till you can smell the spices.
Add chicken and fry for six minutes or till chicken cooked (if using chicken with bones adjust time accordingly).
Add broccoli and coconut cream.
Check for salt.
Cook for five minutes or till sauce thickens.
Garnish with fresh, chopped basil.
Serve immediately with plain, steamed rice.