Green Thai Chicken Curry
Prep. : 20 mins
Cook : 25 mins
Total Time :
45 mins
Cuisine : Thai
Servings : serve 3
Ingredients
Chicken boneless (diagonally cut pieces) -500gm
Green thai curry paste(store bought) – 3 tbsp
Thai Aromatics:-
Pea aubergines – 5-6 (smashed)
Lemongrass – 3 inches (sliced thick)
Galangal – 1 inch ( sliced thick)
Kafir lime leaves – 3-4 (remove the centre stem and slice them)
Bird’s eye chillies- 3-4
Basil leaves – 10-12
Peanut oil- 2 tbsp
Garlic (finely chopped)- 4
Sugar/palm sugar – 1 tsp
Fish sauce – 2 tsp
Coconut milk- 200ml
Coconut cream – 100ml
Salt – to taste
Method:-
1. In a mixing bowl, marinate the chicken with a little salt & the thai curry paste. Keep aside.
2. Heat oil in a heavy based pot and add the chopped garlic. Sauté for a few seconds.
3. Then, add the aromatics and sauté till fragrant.
4. Now add the thai green curry paste. Cook for just about a minute.
5. Then, turn the heat up and add the marinated chicken.
6. Cook till you see the pink colour of the chicken turn white. Then add some palm sugar or regular sugar along with the fish sauce and give it a nice mix.
7. Now, lower the flame & add the coconut milk along with the coconut cream & stir well. Allow the curry to cook on very low flame. (do not let the curry boil.)
8. Finally, add hand torn basil leaves, give it a last stir. Here your green thai chicken curry is ready.
9. Serve hot along with steamed rice and enjoy!!
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