Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?

THAI GREEN CHICKEN CURRY





approx 750 gms chicken thigh or breast fillets


200 gms green beans


1 cup (250 mls) coconut cream





Green Curry Paste:





3 small fresh green chillies, chopped


2 cloves garlic, chopped


3 spring onions, chopped


1/4 cup chopped fresh lemon grass


1/4 cup chopped fresh coriander leaves


2 tblspns oil


2 tblspns water


1 teaspoon shrimp paste


1/2 teaspoon ground cumin


1/4 teaspoon ground turmeric





Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.





Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.





Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.





This recipe is best made just before serving and my family enjoys it with boiled rice.Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?
Bit of ginger %26amp; garlic, chop some shallots


Chuck in a wok with some veg oil, not olive oil and stir fry for a couple of mins


add in 2 table spoons of Bart Green Curry Paste %26amp; stir in


add chicken, stir fry until chicken is about half cooked, this will only take a few minutes


add your coconut milk and lemon grass


simmer for 10-15 mins


Whilst simmering add a teaspoon or 2 of fish sauce





hey presto lovely Thai green curry chicken.Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?
2 cans chicken broth ;


1 stem of lemon grass, cut into 1'; pieces;


1 whole chicken breast (boneless %26amp; skinless) cut into bite-sized pieces;


1 cup chopped cauliflower;


1 tomato, cut into 8 wedges;


1/2 cup sliced fresh mushrooms, or 1 3oz. can of sliced mushrooms, drained;


1 tsp. sugar;


2 tbls. nuoc mam;( found in thai shops)


1 1/2 tbls. lemon juice:





Method:


In a large saucepan, bring broth to a boil over high heat. Add lemon grass and reduce the heat to medium and cook, uncovered, for 5 minutes. Add chicken, cauliflower, tomato, and mushrooms and cook, uncovered, for 3 - 4 minutes or until chicken and cauliflower are tender. Add sugar, nuoc mam, and lemon juice. Stir well. Serve hot over rice or in individual soup bowls with rice on the side.
try here


http://importfood.com/recipes.html
Has to be a Thai green curry surely.





Delia's recipe is to die for:





http://www.deliaonline.com/recipes/thai-鈥?/a>