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Ingredients
ServingsOriginal: Serves 4–6 (calculated as 4)
- coriander seeds, dried2 tbsp
- whole black peppercorns1 tbsp
- chilli
- ginger, fresh2 cm
- coriander, fresh
- garlic2 clove
- onion, chopped3 tbsp
- lemongrass, coarsely cut1–5 piece
- oil, for frying
- leek, coarsely chopped3–4
- green pepper2
- coconut milk1–2 can
- garlic
- soy sauce
- chicken, cubed850 g
- basil
- salt
- fish sauce, optional1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Grind all the ingredients for the curry paste together with a mortar and pestle.
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.
Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.
Fry the marinated meat with oil.
Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste.
