Green Chicken Curry

Grind peppercorns and coriander to powder in a mortar or other spice grinder.

Add fresh spices (coriander, chiles, ginger, lemongrass, garlic, green onions), prepare into a paste.

Brown this herb mixture in the oil in a medium sized saucepan for about 3-4 minutes. Add the coconut cream and simmer for 10 minutes.

Cut the chicken fillet into 2 cm cubes. Add to the sauce together with the tap water and simmer gently until the meat is fork-tender (about 20 min).

Season with fish sauce and basil.

Buy an inexpensive electric coffee grinder to use as a spice grinder.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!

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