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Thai Green Curry

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Ingredients
  Lemongrass stalk 1 , chopped (White Part Only)
  Olive oil 3 Tablespoon
  Coriander seed/Ground coriander 1 Tablespoon
  Fish sauce 2 Tablespoon
  Caster sugar 1 Teaspoon
  Garlic 3 Clove (15 gm), crushed
  Green chilies 2 , deseeded
  Basil 1⁄2 Bunch (50 gm) (Approximately 10 Grams)
  Ginger 1 Tablespoon, peeled and sliced (1 Thumb Size Piece)
  Coriander 1 Bunch (100 gm) (Approximately 20 Grams)
  Lime zest 1
  Onion 1 , sliced
  Coconut milk 400 Milliliter
  Chicken stock 80 Milliliter
  Brown sugar 1 Teaspoon
  Soy sauce 2 Tablespoon
  Chopped coriander 1 Tablespoon (For Garnishing)
  Spring onion 1 Tablespoon (For Garnishing)
  Chicken fillets 4 , diced
Directions

First make the curry paste.
Dry fry the coriander seeds in a hot fryingpan until they are lightly brown.
Crush the seeds in a mortar and pestal.
Place the lemon grass, chillies, lime zest, ginger and 1/2 the garlic in a food processor and blend until finely chopped.
You may need to add a little olive oil to blend
Add the caster sugar, basil, coriander and fish sauce. Blend until smooth.
Now make the curry.
Add a little oil to a fryingpan and heat over a medium heat.
F|ry the remaining garlic and onions for 3 minutes.
Add 2-3 tbsp of the curry paste and fry for a further 1-2 minutes.
Add the chicken stock and cocnut milk and bring to the boil.
Add the diced chicken and bring to a simmer.
Simmer for 20 minutes or until the chicken is cooked through.
Add the soy sauce and brown sugar and serve.
Sprinkle over some chopped coriander and spring onions.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Curry, Fish Sauce
Ingredient: 
Chicken
Servings: 
2
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