Australian Green Chicken Curry Recipes

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AUSTRALIAN GREEN CHICKEN CURRY



Australian Green Chicken Curry image

My mum and I have been cooking this curry for years. Although Thai in origin, it has become a regular feature in Australian cooking. I laughed when I read a book about an Australian girl living in Paris who cooked green chicken Curry for her startled Parisian friends. I laughed because I probably would have done the same thing! That or a lamb roast!

Provided by Kates Kitchen

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken breasts or 500 g chicken thighs
1 (400 ml) can coconut milk
2 tablespoons vegetable oil
4 tablespoons green curry paste (to taste)
1 green chili, diced seeds removed
2 kaffir lime leaves, sliced
1 tablespoon fish sauce
1 tablespoon sugar
1 zucchini, diced
1/2 cup frozen peas
1/4 cup fresh basil, chopped

Steps:

  • If you are using dried lime leaves, soak them in hot water until they have softened.
  • When the lime leaves have softened, remove them from water and slice.
  • Heat oil in saucepan.
  • Add the diced green chilies and sliced lime leaves and stir fry until fragrant.
  • Add green curry paste and stir fry for 1 or 2 minutes.
  • Add coconut milk. Add water to thin to desired consistency.
  • Add fish sauce and sugar.
  • Bring just to the boil and quickly reduce heat so as not to curdle the coconut milk.
  • Add chicken and simmer on low. Add zucchini and and peas after about 10 minutes.
  • Stirring occasionally, simmer on low for another 10 minutes or until chicken is cooked through.
  • Add basil right before serving.

Nutrition Facts : Calories 515, Fat 40.3, SaturatedFat 23.4, Cholesterol 80, Sodium 468.2, Carbohydrate 11.1, Fiber 1.5, Sugar 6, Protein 30.1

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