Ingredients
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1 tsp White Peppercorns, roasted
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1 tsp Roasted Cumin
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1 tsp Roasted Coriander Seeds
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2 cloves Garlic, minced
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1 pc Onion, minced
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1 slice Galangal Ginger, roughly chopped
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1 strip Kaffir Lime Zest, roughly chopped
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¼ tsp Turmeric Powder
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2 tbsp Tabasco® Green Pepper Sauceor more, as needed
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1 stalk Cilantro Stem, chopped
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1 stalk Lemongrass, roughly chopped
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to taste Fish Sauce
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to taste Sugar
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to taste Salt
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1 pc. Kaffir Lime Leaf
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1 cup Rice, cooked
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1 cup Coconut Milk
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1 bunch Cilantro Leaf, or sweet basil
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100 grams Chicken Pieces (cooked, sliced/shredded)
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20 grams Cashew Nuts, chopped
Directions
Steps
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1
Done
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In a Mortar and pestle, grind the coriander, cumin, and peppercorns until it makes a fine powder |
|
2
Done
|
Add the garlic, Onion, galanggal, lime zest, turmeric powder, cilantro stem, lemongrass and Tabasco® sauce |
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3
Done
|
Grind the ingredients to a paste. Season with a bit of sugar and fish sauce |
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4
Done
|
Set the paste aside and reserve. |
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5
Done
|
In a large pan, preheat some oil |
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6
Done
|
Add as much of the green curry paste to suit your preference |
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7
Done
|
Saute the green curry paste and add the coconut milk and kaffir lime leaf. |
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8
Done
|
Stir to infuse the flavour and add the rice. |
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9
Done
|
Stir fry the rice until it absorbs the curry flavour |
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10
Done
|
Season to taste with fish sauce. |
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11
Done
|
Serve in a bowl and top with chicken. |
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12
Done
|
Garnish with cilantro and cashew nuts. |
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13
Done
|
Serve. |
