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“Midnight’s Chicken”: Green Chicken Curry with Coconut Cucumber Relish

June 24, 2011

I got this thai-style green curry recipe from Jamie Oliver’s (excellent) first cookbook “The Naked Chef”. If you make a bunch of it one day, it can serve as delicious (and easy) leftovers for days. The current recipe is with chicken, and its great, but one could of course substitute vegetable’s of one’s choosing. Jamie called for lime leaves and lemongrass stalks, but I had no idea where to find these. The recipe was delicious without them too.

Green Curry 

  • 6 green onions, washed and trimmed
  • 4-6 medium green chilies
  • 2 cloves of garlic
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 1 tablespoon coriander (powder, or crushed seeds)
  • 1/2 tsp black pepper
  • salt to taste
  • half a handful of lime leaves (optional)
  • 2 lemongrass stalks (optional)
  • 2 handfuls of fresh basil on the stem
  • 3 handfuls of fresh cilantro on the stem
  • 3 tbsp olive oil
  • zest and juice of 3-4 limes.
  • 4 chicken breasts without bone and skin, cut into 5 large pieces
  • 1 14oz can of coconut milk
  • 1 handful of chopped pistachio nuts
  1. Put all the ingredients in the first list (ie. everything except the chicken, coconut milk and nuts) in a food processor and blend to a smooth green paste.
  2. Marinate the chicken in a little of the paste for 30 minutes.
  3. Fry chicken  in an oiled pan over high heat for 4 minutes, then turn it down to medium and add the remainder of the marinade.
  4. Stir in the coconut milk, bring to a boil and simmer gently for 8 minutes until the chicken is cooked.
  5. Sprinkle chopped pistachio nuts and some fresh basil and cilantro on top. Serve with rice and coconut cucumber relish.
Coconut Cucumber Relish
  • 16 cherry tomatoes, quartered or roughly chopped
  • 1/2 fresh coconut, grated or shaved (I’ll be honest, I just used a package of dried, shaved coconut I already had in the cupboard. Worked fine)
  • 1 small handful fresh basil and/or cilantro
  • 6 inches of cucumber, roughly chopped
  • 1 tbsp olive oil
  • salt and pepper to taste
  • juice of 1-2 limes
  1. Mix everything together!
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One Comment leave one →
  1. Allen permalink
    June 25, 2011 3:22 pm

    This sounds absolutely delicious! I’m so tempted to make it for dinner tomorrow… except I’m on a eat-only-easy-and-cheap-and-quick-to-make-pasta phase during my self-imposed thesis writing exile. Thanks for sharing!

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