Sunday, December 16, 2012

Thai Green Curry with Chicken

I just love's beaches, weather, nature, hospitality and off course the food! In fact this is one of those very few things me and A has in common ;)
And it is indeed a privilege to be in Malaysia. You get the ingredients perfect and fresh. The thing I love the most about these ingredients is their freshness. It makes you feel so fresh and fills you with energy.
Well, you will need a lot of typical Asian ingredients for this recipe. But the cooking part does not require that much effort. Thai food is really rich in flavor. Basil, Lemongrass, coconut milk and pineapple is really too much in Thai cuisine. Red curry, yellow curry and green curry is three most popular way to have chicken, seafood or even vegetables in this cuisine. Red curry is spicy one. Yellow curry is comparatively mild and green curry, they count as "sweet" one.
            I made Thai green curry with chicken today. Thai name is "Gaeng Khiao Wan Gai" which means "Sweet Chicken Curry".

Ingredients for green curry paste:
  1. Galangal 1" piece
  2. Shallots 2 small
  3. Garlic 3 cloves
  4. Green chilli 6-8 (deseed them)
  5. Coriander leaves 1 bunch
  6. Thai basil leaves handful
  7. Kaffir lime zest 1 table spoon
  8. Kaffir lime juice (half a lime)
  9. Ground cumin 1 table spoon
  10. Coriander 1 table spoon
  11. Black pepper 1 table spoon
  12. Coconut milk (to make a paste)
Use a mortar-pestle to make the paste. But if you don't have one, go for food processor.

Ingredients for "Thai Green Curry with Chicken":
  1. Boneless and skinless chicken breast 1cup (cut into small cubes)
  2. Long beans 1 cup (cut into 2" pieces)
  3. Thai baby green eggplant / apple eggplant  5-6 (cut into quarters) (use normal eggplant if you don't have Thai eggplant...I did so)
  4. Lime leaves 6-8 (slitted)
  5. Thai basil leaf 1 cup
  6. Fish sauce 2 table spoon
  7. Palm sugar 1 tea spoon
  8. Coconut milk 400 ml
  9. Vegetable oil 2 table spoon

How to make "Thai Green Curry with Chicken":
  • Heat oil in a pan. Add curry paste to it. Cook over high flame till colour changes.
  • Add little coconut milk and cook till it evaporates and add some more. Increase the amount gradually. And add rest of coconut milk. Let it come to boil.
  • Add chicken pieces, long beans and eggplant. Add salt and lime leaves. Cook covered till everything is cooked and tender. 
  • Season with palm sugar and fish sauce. Add basil leaf. Shimmer for 1 or 2 minutes. And your curry is ready.
  • Serve with steamed Jasmine rice.

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