Click to Watch in HD > Green Chicken Curry by Erwan Heussaff
Watch Ok dont hate, its not authentic, but its delicious.
Start by making the paste:
Food processor: 2 chillies, 4 cloves of garlic, 1 whole peeled red onion, 1/2 cup of coriander, 1/2 cup of parlsey, 1 thumb of ginger, 1 tsp of sesame oil, 3 tbsp of fish sauce, add oil to emulsify.
Vegetables: deep fry 7 okras, dip them in an egg batter (2 eggs beaten with 1/2 cup of flour).
Chop up 5 brussel sprouts, 3 spring onions and 6 cherry tomatoes.
Fry up your paste with some oil and toasted sesame seeds. Add in 6 chopped chicken thighs.
Once browned, add in the leeks, tomatoes and brussel sprouts.
Once wilted add 1/2 cup of coconut milk and fish sauce to taste. Add 2 tbsp of raisins (optional).
Slice up some kaffir lime leaves to top the curry with. Top with the okra and a hit of lime juice. Some red chilies for more spice if you want
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