Curries are dishes made with a sauce and a base that always consists of chili paste; the pigmentation of the paste changes the colour of the curry. We’ve come up with a green version that includes cilantro, kaffir lime leaves, fresh and fragrant, lemongrass and coconut milk. The dish would be just as delicious with fish.
Ингредиенты
- 1 tbsp coriander seeds
- 2 cups (70 g) cilantro stems and leaves, coarsely chopped, plus more for serving
- 3 kaffir lime leaves
- 2 green onions, cut into chunks, plus finely chopped green onion for serving
- 2 garlic cloves, roughly chopped
- 1/2 bird’s eye chili pepper, seeded and thinly sliced, or more to taste
- 2 tbsp fresh ginger, chopped
- 2 tbsp lemongrass, chopped
- 4 tsp (20 ml) fish sauce
- 2 tsp cane sugar or brown sugar
- 1 1/2 lb (675 g) boneless, skinless chicken thighs, cubed
- 2 tbsp (30 ml) vegetable oil
- 1 red onion, cubed
- 1 can (14 oz/398 ml) coconut milk
- 1 1/2 cups (150 g) snow peas, trimmed
- 1 lime, juice only
- Lime wedges
Инструкция
- In a small skillet over medium heat, toast the coriander seeds until fragrant. Remove from the heat.
- With a mortar and pestle or in a coffee grinder, crush the coriander seeds into a powder.
- Using a small food processor, finely chop the remaining ingredients with the ground coriander.
