Foodie Time: Green Curry Chicken.
· Oct 19, 07:52 AM

I made this last night from scratch. Totally awesome.

• FOR THE PASTE


• 1/2 cup green onion (sometimes called spring onion)


• 1 or 2 green chillis (Jalepeno worked, but you probably should use Thai chillis)


• 4 to 5 cloves of Garlic


• 1/2 cup cilantro leaves and/or stems.


• 1 teaspoon cumin seed


• 1/2 teaspoon ginger


• dash of Five Spice


• OTHER


• Boneless Chicken Breast or Thighs cut into bite sized pieces


• Soy Sauce


• 4 oz Mushrooms (fresh or canned)


• 6 oz frozen peas


• 8 oz Coconut Milk

1. Using a mortar and pestle (or a food processor) combine all the ingredients for the curry paste until they are mashed into as smooth a paste as possible.


2. Heat some Vegetable oil in a wok on medium-high heat.


3. Brown Chicken in Wok with a dash of Soy Sauce.


4. Add your curry paste to the wok with the chicken and stir to combine.


5. Add Mushrooms and peas to wok and stir to combine.


6. Once peas are thawed and heated, yet still have a bite to them, add Coconut Milk.


7. Bring mixture to a steady simmer. (If mixture is too soupy for your tastes, you may thicken it slightly by mixing in 1 teaspoon of a cornstarch and water paste.)


8. Salt to taste. (I like to top it with Oyster Sauce, but not everyone likes it.)


9. Serve with Jasmine Rice.

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