Creamy Chicken and Basil Curry Recipe

Creamy Chicken and Basil Curry Recipe 


750g chicken thigh fillets

2 tablespoons oil

2 pieces dried galanga

2 x 340ml cans coconut milk

1 tablespoon fish sauce

¼ cup chopped fresh basil leaves


Green Curry Paste


8 small fresh green chillies

3 cloves garlic

2 stalks fresh lemon grass

3 fresh coriander roots and stems

2 teaspoons grated lime rind

1 teaspoon caraway seeds

1 teaspoon ground turmeric

1 teaspoon shrimp paste

1 tablespoon water


Cut chicken into 1 cm strips.


Heat oil in large saucepan, add 2 tablespoons green curry paste, and stir over high heat for 1 minute.  Add chicken to pan, stir over medium heat for about 3 minutes or until chicken is well coated in curry paste and lightly browned all over.


Add galangal, stir in coconut milk, bring to boil, reduce heat, simmer, uncovered, for about 30 minutes or until mixture is thick.  Stir in fish sauce and basil.  Remove and discard galanga before serving.


Green Curry Paste:  Roughly chop chillies, garlic, lemon grass and coriander; blend or process with rind, seeds, turmeric, paste and water until finely chopped.