Recipe for Fragrant Green Chicken Curry 
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Yield:
4
Ingredients:
Amount Ingredient
4 x chicken breasts without bone and skin each cut into 5 large pieces
1 x 400ml tin of coconut milk
1 x handf chopped pistachio nuts
green curry paste:
6 x spring onions washed and trimmed
5 med green chillies deseeded and finely chopped
2 x cloves of garlic
1 tbl fresh root ginger peeled and finely chopped
1 tbl coriander seeds pounded or crushed
1/2 tsp freshly ground black pepper
1 x salt and freshly ground black pepper to taste
1/2 x a handful of lime leaves torn
2 x lemon grass stalks trimmed back and finely chopped
2 x good handfuls of fresh basil on the stalk
3 x good handfuls of fresh coriander on the stalk
3 tbl extra virgin olive oil
Instructions:
Instructions: Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste.

Marinate the chicken in a little of the paste for 30 minutes then add a little oil and the chicken pieces to a hot casserole type pan or wok.

Fry for 4 minutes then add the remainder of the marinade it will sizzle and spit. Stir in the coconut milk bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste.

The flavour should have a kick but be reasonably mellow and very fresh and fragrant.

Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles and chunky coconut tomato cucumber and lime relish (qv coconut tomato cucumber and lime relish).

If you are a veggie replace the chicken with vegetables of your choice.

Serves 4

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