Green Chicken Curry

Ingredients for 4 servings:

• 4 drumsticks (chicken legs)
• 1 pack of mushrooms
• 2 cans of coconut milk
• 1 lime(s)
• 2 stalks of lemongrass
• 10 g galangal
• 10 g ginger
• 1 tsp turmeric
• 1 tsp coriander seeds
• 1 tsp crab paste
• 3 tbsp fish sauce
• 2 onions
• 4 cloves garlic
• 1 tsp salt
• 3 chili peppers
• 2 coriander roots
• 2 bell peppers, red and yellow
• 1 bunch basil, possibly Thai basil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the curry paste, grind the coriander seeds in a blender. Slice the lemongrass into 1-2 mm thick slices and add them to the blender. Roughly chop half an onion, garlic cloves, coriander root, ginger, and galangal and blend them with the ground coriander seeds, lemongrass, ground turmeric, and shrimp paste until a paste forms. This curry paste can be combined with many different meats and vegetables. For the curry, finely chop the remaining onion and fry it in a wok with oil until golden brown. Brown the chicken thighs on both sides and then pour over the coconut milk. Add the curry paste and 3 tablespoons of fish sauce and cook on medium heat for half an hour. Meanwhile, halve the mushrooms and slice the bell pepper. Add the bell pepper and mushrooms to the curry and simmer on low heat for about half an hour. The curry is ready when the chicken thighs are cooked and the fat collects on the surface. Serve with basmati rice and fresh Thai basil.