Thai Green Chicken Curry
|For green curry paste|
|Prawn cubes||4 , crumbled (Maggi)|
|Coriander seeds||1 Tablespoon|
|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|
|For the curry|
|Coconut milk powder||8 Tablespoon (Maggi)|
|Water||3 Cup (48 tbs)|
|Ginger piece||1 Inch, thinly sliced (Galangal)|
|Boneless chicken||500 Gram, cut into 1 inch cubes|
|Peas||1 Cup (16 tbs)|
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.
9)Remove from heat and serve hot with steamed rice.