Thai Green Chicken Curry

Its a fragrant Thai -spice pot with chicken, easy to make and one of my favourite thai dish. Impress your friends and family with this fragrant and creamy Thai Green Chicken curry.

Ingredients

For Thai Green Curry Paste

• Green Chillies  10 chopped
• Garlic 6 cloves chopped
• Onion 1 Medium size chopped
• Ginger 3/4 piece chopped
• Coriander Leaves 1 cup chopped
• Lemon Rind 1 lemon grated
• Lemon juice 1/2 lemon squeezed
• Corriander Powder 1 tbsp
• Lemon grass stalk 2 to 4 tbsp( put one stump lemon grass in to a sauce pan with some water and boil for 10 minutes, put off flame and keep aside, once its cool use this stalk)
• Salt to taste 
• Pepper Powder 1/2 tsp

Grind all the above ingredients in a mixer or a food processor using a little water. Keep it aside. You can store this paste in an airtight container in the refrigerator or you can freeze for upto three months .  Use as required.

For Thai green chicken curry

• Potatoes 225 gm, cut into chunks
• Green Beans 100gm, trimmed and halved
• Brinjal 100gm, cut into chunks
• Garlic 2 cloves, chopped
• Thai Green curry paste 1 1/2 tbsp or 4 tsp 
• Coconut milk 400ml
• Thai fish sauce  2 tsp
• Sugar 1 tsp
• Chicken 500gm, boneless, skinless cut into bite-size pieces
• Kaffir lime leaves 2 fresh OR 3 wide strips lime zest.
• Basil leaves few
• Salt
• Pepper Powder 1 1/2 tsp
• Lemon juice 1 tsp

Method

Clean cut chicken and marinate with black pepper powder, salt and lemon juice and keep it aside.

Put the potatoes in a pan of boiling water and cook for 6 minutes. Put Beans and Brinjal and cook for further 4 minutes, by which time vegetables should be just tender but not too soft. Drain and keep it aside.

In a medium size sauce pan or large frying pan , heat the oil until very hot , then drop in the garlic and cook until golden. don't let it go very dark, it will spoil the taste. Now add thai green curry paste and stir around for a few seconds to begin to cook the spices and release all the flavours. Next pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar , then add the chicken pieces in it.  Turn the heat down to a simmer and cook, covered about 10 minutes until the chicken is cooked.

Put it in the potatoes, brinjal and beans and let them warm through in the hot coconut milk, then add shredded lime leaves or lime zest . Check the salt if need add accordingly. The basil leaves go in next.  Stir well and remove from fire and serve hot with warm rice.

NB: Now a days we are getting ready made thai green curry paste in super markets, you can buy and use that also, just follow the instructions in the packet. Else you can make the paste at home and keep in the refrigerator and use whenever required. If you don't like Brinjal with chicken you can avoid that , just make with potato and beans, that also tastes good.  Enjoy cooking.