Recipe Ingredient
- ½ a chicken (approx about 600g), chopped into large pieces
- 60ml thick coconut milk
- 150ml thin coconut milk
- ½ cup oil
- A handful of coriander leaves (yin sai)
- A handful of mint leaves
- 1 onion, coarsely chopped
- 5 green chillies, seeded
- 5 bird's eye chillies
- 2cm piece ginger, smashed
- 2 cloves garlic, smashed
- Ingredients (A)
- 2 bay leaves
- 3 cardamoms, split and use seeds only
- 4cm cinnamon stick
- 1 tsp coriander powder
- ½ tsp cumin powder
- Ingredients (B)
- 1 tsp sugar
- ½ tsp salt
- 2 tbsp fish sauce
- 1 tsp chicken stock granules
- 1 tbsp lime juice
- Ingredients (C)
- ½ tsp nutmeg powder
- 1-2 tbsp oil
Instructions
- Heat 4 tablespoons oil in nonstick pan, add the onions and fry over medium heat until they turn slightly brown but not burnt.
- When onions are done, remove place into an electric blender. Add coriander leaves, mint leaves, green chillies, bird's eye chillies, garlic and ginger. Put in 50ml water and process into a green curry paste.
- In the same non-stick pan, add remaining oil and fry spices (A), green curry paste and thick coconut milk. Stir-fry for about 4-5 minutes or until it becomes slightly oily and fragrant.
- Put in chicken and sauté until fragrant. Keep stirring, then pour in thin coconut milk and ingredients (B). Simmer until chicken is tender and cooked.
- Heat 1-2 tablespoons the oil in (C) in a small non-stick pan and add the nutmeg powder. After 10 seconds, remove from heat and add the fragrant nutmeg oil into the curry. Stir well to mix. Add seasoning to taste before serving.