One of the most popular of South East Asian cuisine is the Thai cuisine. Thai food is well-known for its extensive use of spices, coconut milk and souring agents like tamarind and green mango. Thai food is a beautiful balance of sweet, sour and spicy flavors.
It never fails to tantalize the taste buds. A Thai green chicken curry is one of the most loved dishes which is a favorite among a lot of people. It is not that difficult to prepare once you have all the ingredients at hand. Here we bring to you a simple recipe for making a Thai green chicken curry.
Time For Preparation: 15 minutes
Cooking Time: 45-60 minutes
500 g boneless chicken breasts
1 white onion, diced
1 cup coconut milk
1 tablespoon minced garlic
2 Thai red chilies
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 cup chicken stock
1 inch ginger, sliced thinly
1 ½ cup button mushrooms, sliced
3 Kaffir lime leaves, sliced thinly
4 tablespoons vegetable oil
Handful of fresh coriander, chopped
Handful of Thai basil, chopped
1 tablespoon fish sauce
Salt, to taste
½ teaspoon freshly ground black pepper
Ingredients For The Green Curry Paste
1 white onion, diced
4-5 garlic cloves
1 teaspoon shrimp paste
1 lemongrass stalk, sliced finely
½ cup coriander, chopped (with stalks)
1 tablespoon brown sugar
4 green chilies
2 tablespoons fish sauce
1 tablespoon minced galangal
3 tablespoon freshly squeezed lime juice
½ teaspoon cumin powder
½ cup fresh basil leaves
Method To Make Green Curry Paste
In a food processor, whiz all the ingredients for the curry paste. If the paste becomes too thick, add a few drops of water to loosen the paste. Keep it aside.
Method To Make The Thai Green Chicken Curry
First cut the chicken breasts into even medium-sized pieces and add salt and pepper to it. Keep it aside to marinade for 5 minutes. Heat one tablespoon of oil in a pan and sauté the chicken pieces until they are light-brown in color. Once all the chicken pieces are cooked, remove from pan and transfer to a plate.
Next, add the remaining oil to the pan, and then add the diced onion, minced garlic and ginger. Cook over a low flame until the onion turns translucent. Add the red chilies and cook for another minute. Now, add 2 heaped tablespoons of the green curry paste and cook for a few minutes until the curry paste is cooked through and it becomes fragrant.
Next, add the coconut milk and chicken stock to the curry paste and stir continuously. Simmer on low heat for 10-12 minutes and then add in the fish sauce, seared chicken, sliced green and red peppers and the mushrooms. Stir continuously. Cover the pan with a lid and cook for a further 10 minutes. After 10 minutes, add the kaffir lime leaves, and chopped coriander and basil.
If the curry has turned too thick, add a bit more coconut milk. Taste and adjust seasonings by adding more lime juice or fish sauce as required. Serve this Thai green chicken curry with steamed rice and enjoy a delicious meal.