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PrintGREEN THAI CHICKEN CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- For the green curry paste, dry roast coriander and cumin seeds for 2 minutes on a griddle.
- Add in all the other ingredients of the curry paste and the roasted seeds in a food processor and grind to a fine paste, using a little water.
- Heat oil in a pan, add green curry paste, stir-fry for 2 minutes and add chicken with coconut milk. Simmer to low heat for 10 -15 minutes or until the chicken is done.
- Add salt, sugar, basil, fish sauce, lemon leaves, brinjals and the rest of coconut milk. Boil. Cover and cook on low heat till brinjals and chicken are well cooked.
- Discard the lemon leaves. Transfer to a serving bowl, Garnish with sliced red or green chilies, basil leaves.
- Serve hot with boiled rice.
INGREDIENTS
- 500 grams chicken, cut into bite size pieces
- 4 small aubergines (brinjals) - peeled & cut into thin slices
- 3 tablespoon IDHAYAM Sesame oil
- 500 ml coconut milk
- 2 tablespoons fish sauce
- 2 lemon leaves
- 1 teaspoon sugar or gur
- 1 teaspoon salt
- ½ teaspoon dried basil
- 2 tablespoons chopped basil or coriander leaves
- 2 green or red chilies - slit long for garnishing
Green Curry Paste
- 10 green chilies
- 1 onion - chopped
- 1 tablespoon chopped garlic
- ½" piece ginger - chopped
- 1 stick lemon grass - cut into pieces (see note below)
- 2-3 lemon leaves or ½ teaspoon lemon rind
- 4 tablespoons coriander leaves
- ½ teaspoon salt
- 1 tablespoon white vinegar
- 15 peppercorns (saboot kali mirch)
- 1 tablespoon coriander seeds (saboot dhania)
- 1 tablespoon cumin seeds (jeera)
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