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Thai Green Chicken Curry

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For curry paste
  Coriander 20 Gram, stalks and leaves separated
  Shallots 2 Small, finely chopped
  Lemongrass 1 , finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Fresh ginger root 1⁄3 Inch, finely chopped
  Hot green chili 3 Small, finely chopped (Include The Seeds)
  Green chili 1 Large, finely chopped (Include The Seeds, Mild To Medium)
  Basil leaves 1⁄4 Cup (4 tbs) (Small Handful Of)
  Ground cumin 1⁄2 Teaspoon
  Coriander 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Crumbled dried kaffir lime leaves 1 Teaspoon (Freeze Dried)
  Lime juice 1 Tablespoon
  Sunflower oil 1 Teaspoon
For the curry
  Sunflower oil 1 Tablespoon
  Low fat coconut milk 400 Milliliter
  Boneless, skinless chicken breasts 450 Gram, cut into bite-size pieces (3 Breasts)
  Fish sauce 2 Teaspoon
  Granulated palm sugar/Light muscovado sugar 1⁄2 Teaspoon
  Lime leaves 4 , freeze dried
  Mange-tout 4 Ounce, thinly sliced lengthways (100 Gram)
  Green beans 4 Ounce, halved lengthways (100 Gram)
  Spring onion 2 , finely shredded (For Serving)
  Thai rice 9 Ounce, cooked (For Serving, 250 Gram, Fragrant Rice)
  Lime wedges 4

1) In a mini food blender or small food processor, add the finely chopped coriander stalks , shallots, lemongrass, garlic and ginger and blend until smooth .
2) Further add the chillies, basil, 3/4 of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, and blend well. Stir in the oil and keep the curry paste aside.

3) In a non-stick wok or deep saute pan, stir in 1/2 the curry paste in the heated oil and stir-fry for 1 minute. Stir in 2/3 coconut milk into the pan and cook for 4-5 minutes, stirring frequently until slightly reduced and thick.
4) Add the chicken, then stir-fry for 1-2 minutes, then stir in the fish sauce and sugar. Pour the remaining coconut milk to give a thin creamy consistency.
5) Reduce the heat, stir in the lime leaves and simmer gently for 5 minutes until the chicken is done.
6) Steam the mangetout and beans for a few of minutes.
7) Spoon the curry in bowls, piled on the vegetables along with the spring onions and a few coriander leaves.

8) Serve the bowl of curry alongwith a bowl of Thai fragrant rice, garnished with the lime wedges.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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