I discovered Thai food a few years ago and have been an absolute fan of the cuisine ever since. From its basic coconut based curries to Chilli based clear curries.
It was not always possible to get Thai Basil or Lemon Grass that easily. Lemon Grass was usually available at the vendor only during the monsoon and used mostly for making tea. With the food revolution and new-found enthusiasm for world cuisine, most of these ingredients can now be found in the supermarket refrigerators.
This recipe was mostly spur of the moment thing. I bought chicken and a few herbs and was not completely sure what to make. Thai Green Curry seemed the obvious choice based on the availability.
Thai Green Chicken Curry
For Curry Paste
3 Medium Onions
8 cloves of garlic
1 inch Ginger
1 inch Galangal
3-4 Kaffir Lime leaves
4 Green Chillies
1 cup Green Coriander leaves and stalks
Few strands of Lemon Grass
1/2 cup tbsp Thai Basil
Method
Grind all these ingredients to form the Thai Green Curry paste
Thai Green Chicken Curry Ingredients
1/2 KG Boneless Chicken breast
1 cup carrots, cubed
1 cup chopped Eggplant/Brinjal
1 cup Capsicum, cubed
1 tbsp Dry Coriander powder
1/2 cup Coconut cream
1 tbsp Salt
Thai Green Chicken Curry Method
1. Clean the Chicken breast and cut into cubes
2. Marinade the Chicken in 1/2 cup of the green curry paste and set aside for 2 hrs
3. Heat the Oil and add Carrots and fry for a few minutes
4. Add the Eggplant and saute for a minute
5. Add the Chicken and the marinade and cook for a few minutes
6. Add the remaining green curry paste and cook until it turns deep green or loses the bright green color
7. Add the dry spices
8. Add the lemon juice
9. Add the coconut cream and simmer
Serve the chicken with sticky rice. Jasmine rice is the usual rice of choice, but you can use any other sticky variety of local rice.
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Full of thrilling plots and action packed sequences, the movie will keep you engaged as you speed through Bangkok streets and experience the street food culture.
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