Here at Beech Hill we have started a weekly online live cooking demo with Head Chef Ciaran Deery over on our Instagram page! Check it our if you haven't already @Beechhillcountryhouse
This Friday the 15th of May at 6pm we will be cooking our delicious
Thai green chicken curry and wild rice
For the paste
· 5 medium Green chillies
· 2 red chillies
· 2 onions
· 2 garlic cloves
· I piece of ginger. (3cm)
· 2 lemon grass stalks
· Zest and juice 1 lime
· 1 teaspoon cumin
· 1 teaspoon cracked blacked pepper
· 2 teaspoons fish sauce
· 3 tablespoons vegetable oil
· 1 teaspoon sugar
· Sea salt
Additional items
· 1 can Coconut milk
· 500g Chicken thighs,
· Spring onions
· Soy Sauce
· Wild rice
For the curry
1) Blend up the paste ingredients together until it becomes a smooth paste
2) Cook off the chicken things with soy sauce, ina separate pan mix the paste with 1 can of coconut milk.
3) When the chicken is sealed cook it togetherwith the sauce.
4) Cook of the rice in a separate pan, usually add double water to rice.
5) Cut up spring onions and red chillies as a garnish.