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Green chicken and potato curry
Green chicken and potato curry
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Quick and flavorful chicken curry ready in just 20 minutes.
Ingredients:
  • 56.00 gm green curry paste (see below recipe)
  • 1 x 400ml can coconut milk
  • 4 (about 500g) chicken thigh fillets, cut into 3cm pieces
  • 350g sebago (washed) potatoes, peeled, cut into 2cm pieces
  • 4 fresh makrut lime leaves
  • 82.50 ml loosely packed fresh coriander leaves
  • 18.30 gm fish sauce
  • 2 tsp finely chopped palm sugar
  • 1/2 tsp whole coriander seeds
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp whole cumin seeds
  • 5 fresh long green chillies, chopped
  • 82.50 ml roughly chopped loosely packed fresh coriander leaves, stems and roots
  • 1 purple Asian eschalot, halved, chopped
  • 1 lemon grass stem, pale section only, finely chopped
  • 1cm-piece fresh galangal, peeled, chopped
  • 2 garlic cloves, chopped
  • Pinch of salt
Instructions:
  • Preheat a wok over medium heat until it smokes slightly. Stir in the curry paste and cook for 1-2 minutes until fragrant. Mix in the coconut milk until fully combined.
  • Transfer the chicken, potatoes, and lime leaves to the wok and bring to a high boil. Reduce heat to medium and cook uncovered, stirring occasionally, for 10 minutes until the chicken is perfectly cooked.
  • Take the pot off the heat and gently mix in the fresh coriander leaves, fish sauce, and palm sugar. Enjoy right away with some fluffy steamed jasmine rice.
  • In a non-stick frying pan over medium heat, toast coriander seeds, peppercorns, and cumin seeds for about 2 minutes until fragrant. Transfer the toasted spices to a mortar and pestle and grind gently for 3-5 minutes until a fine powder forms.
  • Combine chilli, coriander, eschalot, lemon grass, and galangal in a food processor. Process for 1 minute, scraping down the sides with a spatula, until finely chopped and well combined.
  • Combine oil, garlic, ground spices, and salt in a food processor. Pulse until a smooth paste forms, occasionally scraping down the sides of the bowl.

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