Green Curry

We all love Indian, Indonesian, Thai and Chinese food from time to time.
This recipe is from 24Kitchen with a bit of my self and although it was very nice, there have been a discussion that this isn't a Thai Green Curry as it was said.
I really don't care how you call it, but it was very tasty.

Don't worry if you cannot buy all ingredients.


Shopping list:

• 300 g (pandan) rice

• 600 ml of water

• 2 cm fresh ginger

• 2 cloves of garlic

• 2 stems of lemongrass

• 1 bunch of coriander

• 2 tablespoons of green curry paste

• olive oil

• 400 g chicken fillets

• 1 onion

• 1 lime

• 200 g of bean sprouts

• 1 tin of coconut milk (or use the one you have to melt in water..even better)

• 2 tablespoons of fish sauce/stock  (it doesn't matter if you don't have this)

How to prepare the dish

• Cut or grate the ginger.

• Peel the garlic.

• Cut  the lemon grass into pieces.

• Remove the stalks of the coriander and cut the leaves roughly.

• Prepare the garlic, ginger, coriander stalks, lemon grass and the green curry paste in the bar mixer for marinade. Make the mixture smooth with a spoon of olive oil.

• Cut the chicken into pieces and mix with the marinade.

• Peel and chop the onion.

• Heat a spoon of oil in a wok and fruit the onion. Add the chicken and bake for about 4 minutes.

• Remove the ends of the beans, halve the beans and add.

• Zest the lime. Halve the lime and add the juice together with the lime zest.

• Add the coconut milk and a small spoon of water and boil for about 5 minutes.

• Bring the curry to taste with the fish sauce, a little salt and freshly ground pepper.

• Cut the coriander leaves into pieces. Add half and warm briefly.