Recipe: Green Chicken Curry with Coconut Sauce
Ingredients
- 4 full leg sections (thigh and drumstick)
- salt
- vegetable oil
- 1 onion, sliced
- 6 thick slices of fresh ginger
- 1 tablespoon red curry powder
- 3 green jalapeno
- 6 cloves garlic
- 1/2 bunch green onions, light parts
- 1 bunch cilantro
- 1 can coconut milk
- 2 tablespoons fish sauce or to taste, or soy sauce to taste
- 1 tablespoon brown sugar
- 1 lime, juiced
- eggplant or zucchini, cut in 1-inch chucks
- 2 cups sweet potatoes or butternut squash, large cubes
- thai basil
Instructions
Step 1
Add some vegetable oil in a pan over a heat. Brown the 4 full leg sections.
Step 2
Add 3 green jalapeño,6 cloves garlic,
1/2 bunch green onions - light parts,
1 bunch cilantro,
1 can coconut milk,
2 tablespoons fish sauce or to taste, or soy sauce to taste
1 tablespoon brown sugar in a blender. Blend well.
Step 3
Add some vegetable oil, 1 sliced onion and 6 thick slices of fresh ginger in a pan over a heat. Saute until it sizzles. Add 1 tablespoon red curry powder. Toast a little bit. Cook for a minute. Put the cooked chicken legs on the onions. Pour in the coconut milk mixture. Squeeze the juice of 1 lime, also throw the lime in the pot. Add 1 tablespoon brown sugar and 2 tablespoons fish sauce in the pot. Bring it to a simmer, then simmer covered on low heat for 45 minutes. After that, Get rid of the excess fat on the top. Use a strainer to remove the chicken legs.
Step 4
Cut the eggplant or zucchini in 1-inch chucks. Cut the 2 cups sweet potatoes or butternut squash in large cubes. Put them in the pot. Bring it to a boil. Add some chopped Thai basil. Give it a stir. Return the chicken legs in the pot. Simmer covered for 5 minutes.
Step 5
Serve on rice, and spoon over the sauce. Enjoy!
