Ingredients
- chili peppers 40.0 g
- shallots 50.0 g
- garlic 20.0 g
- lemongrass 30.0 g
- ground ginger 1.0 tsp
- coriander seeds 1.0 tsp
- cumin seeds 1.0 tsp
- cilantro 15.0 g
- lime 15.0 g
- chicken fillet 500.0 g
- canned coconut milk 400.0 ml
- zucchini 150.0 g
- bell peppers 100.0 g
- fish sauce 30.0 ml
- white sugar 10.0 g
- basil 10.0 g
- canola oil 20.0 ml
- white rice 300.0 g
Cooking Instructions
Toast the coriander seeds and cumin seeds in a small pan over medium heat for 2 minutes until fragrant.
Finely chop the green chili peppers, shallots, garlic, and lemongrass stalks.
Zest the lime and squeeze the juice into a small bowl.
In a blender or mortar and pestle, combine the toasted seeds, chopped aromatics, lime zest, lime juice, ground ginger, and cilantro. Process until a smooth green paste forms.
SAFETY: Slice the chicken fillet into bite-sized strips. Thoroughly wash your hands and cutting board after contact with raw poultry.
Slice the zucchini into rounds and the bell peppers into thin strips.
Heat canola oil in a wok or large pot over medium heat. Add 3-4 tablespoons of the homemade curry paste and fry for 2 minutes.
Add the chicken strips to the wok and sear for 3 minutes until the outsides are white.
Pour in the canned coconut milk. Add the zucchini and bell peppers. Bring to a light simmer and cook for 10-12 minutes.
Stir in the fish sauce and white sugar. Adjust seasoning to taste. Finish by folding in fresh basil leaves just before serving.
Rinse the white rice under cold water until the water runs clear to remove excess starch.
Place rice in a pot with 450ml of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover with a tight lid, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving with the curry.