This is a Thai style green chicken curry (gaeng gai prik thai dum) with plenty of black pepper, which gives a different type of "heat" to that which you get when using chilli.
The recipe is adapted from 50 Great Curries of Thailand by Vatcharin Bhumichitr.
Ingredients:
250 ml coconut cream
2 tbsp black peppercorns, crushed
2 tbsp ginger, grated
2 tbsp garlic, crushed
1/2 tsp salt
1/2 cup finely chopped coriander with stems
2 tbsp lime juice
900 g chicken fillets, cubed
For the curry:
1 large onion, chopped
2 tbsp Thai Green Curry paste
1 large tomato, chopped
225 ml water
2 tbsp fish sauce
1 tsp palm sugar
Method:
Mix together the coconut cream, peppercorns, ginger, garlic, salt, coriander, lime juice and chicken in a non-metallic bowl. Cover and marinate in the fridge for 1 hour.
To make the curry, heat some oil in a wok, fry the onion until golden brown.
Then stir in the curry paste and chopped tomato. Reduce the heat and simmer for 2 minutes.
Add the marinated chicken mixture, together with the water, fish sauce and sugar.
Bring to the boil, stirring, then reduce the heat and simmer for 20 minutes.
Serve and enjoy.
Bon Appetit!
