Cookbook:Green Chicken Curry with Coconut Milk

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Serve this hearty dish with rice.

• 2 tbsp dried coriander seeds
• 1 tbsp black peppercorns
• Chiles
• 2 cm fresh ginger
• Fresh coriander
• 2 big cloves of garlic
• 3 tbsp chopped onion
• 1–5 pieces of lemongrass, coarsely cut

• Oil for frying
• 3–4 big leeks, coarsely chopped
• 2 green bell peppers
• 1–2 cans of coconut milk
• Garlic
• Soy sauce
• 850 g cubed chicken meat
• Basil
• Salt
• 1 tbsp fish sauce (optional)

1. Grind all the ingredients for the curry paste together with a mortar and pestle.
2. Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk, cover, and let simmer 20–30 minutes.
3. Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.
4. Fry the marinated meat with oil.
5. Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste.