1 tablespoon of peanut oil
700 grams (25 oz) chicken tenderloins
400 ml (14 fl oz) can of coconut milk
1 tablespoon of fish sauce
Juice of half a lime
100 grams (3.5 oz) enoki mushrooms
150 grams (5 oz) snow peas (mangetout), halved
1/2 red capsicum (pepper) sliced
Making this paste is quick and easy and will add an amazing depth of flavour to your next curry.
Green Curry Paste
2 cloves of garlic
1 stalk of lemongrass (white part only) halved
2 shallots (green stems removed)
Pinch of cumin
Zest of a whole lime
1 cm piece of ginger
Small bunch of coriander (cilantro) including stems
1 long green chilli, membrane and seeds removed
1-2 tablespoons of grapeseed oil
Pairs well with …..
Hints and Tips
This is a mild curry but if you like it hotter add an extra chilli to the paste.
To prepare the paste place all ingredients (except oil) in a food processor and blend. Add the oil and blend until paste like consistency.
Heat a wok on the stove at a medium-high heat. Add the peanut oil and chicken and cook until chicken is brown (you may need to do this in batches)
Once chicken is brown, add the curry paste and coat chicken well and cook for a further 2 minutes on medium-high heat.
Add the coconut milk, fish sauce and lime juice.
Simmer on a low heat for about 10 minutes.
Add the mushrooms, snow peas and capsicum and simmer again for about 2 minutes.