Green Thai Chicken Curry

I love some spicey food.

This time the 4 chilis on the package of the green curry paste did not lie. Most of my friends would not have eaten that dish. But a little sweat on a cold day is nice.

I bought fresh veggies, but only a a bit of each of them is part of this dish. I have to check what kind of recipe will follow to use the other part. 

I reduced the cooking time by doing some of the mis en place earlier in the morning before I left the house to run some errands. Coming back home around noon made it easier to get the dish together.

The first step was seasoning the chicken legs and putting them in a pan to cook on both sides to get some color. They were finishing in the sauce later. While the chicken was in the pan, I started the rice cooker with the Basmati.

In a small pan I gave the dessicated coconut a toasting. But keep an eye on them, they will go from white to dark in a moment. Get them out of the pan to cool down.

The broccoli florets went in a microwave container with a little water to cook for 5 min.

I bought Green Thai Curry paste, a single package with 4 chilis as a sign of the spice level on the package. It said HOT on the picture too. And it was.

Chopped garlic and ginger went in the pan next. Then the curry paste. Both needed 2 minutes, then the milk followed. Half of the coconut and all the veggies went in. Bring to a boil again, cover and reduce the heat to medium and cook for 25 min or until the chicken is done. Add lime zest and more coconut, fresh basil and check the seasoning if you need salt or some sweetness to balance the dish.

Ingredients for 2:

2 chicken legs

Asia wok seasoning

2 tbsp oil

1 package Green Thai Curry paste

400 ml whole milk

1/2 head of broccoli

65 g sugarsnap peas

2 green onions

2 large garlic cloves

1 knob of ginger

Zest of a lime

30 g toasted dessicated coconut

Basil leaves

2 tsp palm sugar

Salt

1 cup Basmati