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Green chicken curry

Emma Knowles
  • 70 minutes
  • Serves 6

INGREDIENTS

8

Chicken thigh, skinless fillets

1 tsp

Shrimp paste

400 g

Apple eggplant

30 g

Birdseye chillies, green

12

Coriander, roots

4

Garlic cloves

4

Kaffir lime, leaves

1 1/2

Kaffir limes, Rind of

3

Lemongrass stalks

3

Long red chillies

4

Shallots, red

1/2 cup

Thai basil, loosely packed

250 milliliters

Chicken stock

750 milliliters

Coconut milk

2 tbsp

Fish sauce

1/2 tsp

Coriander seeds, ground roasted dry

10 g

Galangal

2 tsp

Palm sugar, light

10

Peppercorns, whole white

5 g

Turmeric

50 milliliters

Coconut oil

1/4 tsp

Cumin seeds, ground roasted dry