Recipe for Green Chicken Curry 
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Yield:
6
Ingredients:
Amount Ingredient
thai
1 tsp black peppercorns
35 x fresh green chillies seeded and chopped
1 x cm piece thai ginger (kha) or 2 teaspoons laos powder
3 tbl chopped coriander leaves roots and stems
2 lrg clv garlic
3 tbl chopped spring onions (green and white parts)
1 x lemon grass root roughly chopped
2 tbl vegetable oil
400 ml coconut cream
4 x kaffir lime leaves
850 gm boneless chicken
1 sm bunch fresh basil leaves
Instructions:
Instructions: Grind coriander and peppercorns to a powder in a spice grinder or mortar.

Add the fresh seasonings (chillies ginger coriander garlic spring onions and lemon grass) and grind to a paste.

Fry this seasoning paste in a medium saucepan with the vegetable oil for 3 minutes.

Add the coconut cream and lime leaves and simmer for 10 minutes.

Cut the chicken into 2cm cubes.

Add to the sauce with 1 cup water and simmer until tee chicken is tender about 20 minutes.

Pick basil leaves from the stems.

Add basil fish sauce and salt to the curry to taste.

Serve over rice.

Hint. Buy an inexpensive electric coffee grinder to use exclusively for grinding spices.

Serves 6

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