Green Chicken Curry with Coconut Milk

• 2 tbsp dried coriander seeds
• 1 tbsp black peppercorns
• Chiles
• 2 cm fresh ginger
• Fresh coriander
• 2 big cloves of garlic
• 3 tbsp chopped onion
• 1–5 pieces of lemongrass, coarsely cut
• Oil for frying
• 3–4 big leeks, coarsely chopped
• 2 green bell peppers
• 1–2 cans of coconut milk
• Garlic
• Soy sauce
• 850 g cubed chicken meat
• Basil
• Salt
• 1 tbsp fish sauce (optional)

Ingredients for 5 servings (2.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Grind all the ingredients for the curry paste together with a mortar and pestle.

2. 2

   Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk, cover, and let simmer 20–30 minutes.

   Stovetop
3. 3

   Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.

4. 4

   Fry the marinated meat with oil.

   Stovetop
5. 5

   Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste.