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Thai Green Chicken Curry

sweet.chef's picture
Ingredients
For green curry paste
  Prawn cubes 4 , crumbled (Maggi)
  Coriander seeds 1 Tablespoon
  Jeera 1 Teaspoon
  Green chilies 15
  Onion 1 , chopped
  Garlic 10 Clove (50 gm)
  Ginger piece 2 Inch (Galangal)
  Lemon grass 1⁄2 , chopped
  Lemon 1 (Use The Rind Of The Lemon)
  Coriander roots and stems 10
  Peppercorns 5
  Salt 1 Teaspoon
  Basil leaves 15
For the curry
  Coconut milk powder 8 Tablespoon (Maggi)
  Water 3 Cup (48 tbs)
  Oil 2 Tablespoon
  Ginger piece 1 Inch, thinly sliced (Galangal)
  Boneless chicken 500 Gram, cut into 1 inch cubes
  Peas 1 Cup (16 tbs)
  Basil leaves 10
  Lime leaves 8
  Salt To Taste
Directions

MAKING
1)To Make the Green Curry: In a karahi, dry roast the coriander seeds and jeera for 3 to 4 minutes.
Remove from heat and let it cool.
2)In a blender, add in Maggi Prawn Cubes, Green Chillies, Onion, Garlic, Galangal, Lemon Grass, Lemon Rind, Coriander Roots & Stems, Peppercorns, Basil Leaves, roasted Coriander seeds and Jeera.
3)Make a smooth paste adding a little water if necessary. (Leftover paste can be kept in the refrigerator for 3 to 4 weeks)
4)To Make the Curry: Mix Maggi Coconut Milk Powder in 2 cups warm water and set it aside.
5)Heat a karahi with oil. Fry the green paste for 2 to 3 minutes.
6)Pour in the coconut milk, galangal and let it simmer for another minute.
7)Put in the chicken, peas, basil leaves and lime leaves and cook till the chicken is done.
8)Season with more salt if needed.

SERVING
9)Remove from heat and serve hot with steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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