Thai Green Chicken Curry

1 3/4 lb. chicken thighs or breast fillets
1/2 lb. green beans
1 cup coconut cream
----Green Curry Paste----
3 small fresh green chillies; chopped
2 cloves garlic; chopped
3 spring onions; chopped
1/4 cup fresh lemon grass; chopped
1/4 cup fresh coriander leaves; chopped
2 Tbsp. oil
2 Tbsp. water
1 tsp. shrimp paste
1/2 tsp. ground cumin
1/4 tsp. ground turmeric

Put all ingredients for green curry paste into blender and process until
smooth or if you don't have a blender use the old fashioned way with
mortar and pestle. Cut chicken into thin strips. Chop the beans into
lengthy strips. Cook the green curry paste in pan or wok, stirring for
about 3 or so minutes until it is you can smell the spices and herbs. Add
the chicken and beans to the pan and cook, stirring for about 5 minutes or
until the chicken is just cooked through. Add the coconut cream, stir in
and simmer, uncovered for about 3 to 5 minutes or until dish slightly
thickens. This recipe is best made just before serving and my family
enjoys it with boiled rice.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/