Get an easy way to prepare this savory chicken recipe of Thai Green Chicken Curry normally available in Asian markets. This chicken recipe includes ingredients that are all easy to find.
Preparation time: 30 min.
Cook time: 25 min.
Total time: 55 min.
Ingredients Required:
1. One stalk Lemongrass, thinly sliced
2. One tblsp lime juice
3. One tsp whole peppercorn
4. One tsp coriander seed
5. Half tsp cumin powder
6. Six green bird’s-eye chilies, trimmed and halved
7. Four garlic cloves, peeled
8. Five Shallots
9. Ginger peeled and sliced
10. One rounded tsp shredded Kaffir lime
11. One tblsp chopped coriander leaves
12. Two tblsp chopped coriander stalks
13. One level tsp shrimp paste
14. Two tbsp. vegetable or sunflower oil
1. Two cans coconut milk
2. Two heaped tbsp green curry paste
3. Skinless, Boneless chicken breast 500gm
4. Chicken stock 100 ml
5. One-two tblsp fish sauce
6. Two tsp plam sugar
7. Four kaffir lime leaves
8. Green beans, halved 50g
9. 100g baby aubergines, diced
10. Handful Thai basil, shredded
Coriander leaves
One red chilli, thinly sliced
One spring onion shredded and left to curl in ice cold water.
Lime Wedges
Instructions:
1. Put the lemon grass and lime juice into a small bowl and leave to soak for 30 min. Put a small pan over a medium heat and add the peppercorn, coriander and cumin seeds. Dry fry about one minute until fragrant then tip onto a saucer to cool.
2. Put the lemongrass, spice and all remaining curry paste ingredients into mini food blender or small food processor and pulse the mixture. Scrap down from sides time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put5 the paste into lidded jar and store in the fridge up to a week or freeze in portion.
3. To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan. Cook it slowly stirring all the time. Until it reduces to thick paste and oil starts to separate. Add green curry paste and cook for 0ne-two minutes. Add the chicken and stir until well coated in the paste.
4. Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining and cook over a medium heat for about 10 minutes until the chicken is cooked. Add more stock if necessary – the sauce should be slightly thinner.
5. To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.
Your Thai Recipe Green Chicken Curry is ready to serve with Thai fragrant rice.
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| Thai Recipe Green Chicken Curry |
Preparation time: 30 min.
Cook time: 25 min.
Total time: 55 min.
Ingredients Required:
For Green Curry Paste:
1. One stalk Lemongrass, thinly sliced
2. One tblsp lime juice
3. One tsp whole peppercorn
4. One tsp coriander seed
5. Half tsp cumin powder
6. Six green bird’s-eye chilies, trimmed and halved
7. Four garlic cloves, peeled
8. Five Shallots
9. Ginger peeled and sliced
10. One rounded tsp shredded Kaffir lime
11. One tblsp chopped coriander leaves
12. Two tblsp chopped coriander stalks
13. One level tsp shrimp paste
14. Two tbsp. vegetable or sunflower oil
For the Curry:
1. Two cans coconut milk
2. Two heaped tbsp green curry paste
3. Skinless, Boneless chicken breast 500gm
4. Chicken stock 100 ml
5. One-two tblsp fish sauce
6. Two tsp plam sugar
7. Four kaffir lime leaves
8. Green beans, halved 50g
9. 100g baby aubergines, diced
10. Handful Thai basil, shredded
For Garnish:
Coriander leaves
One red chilli, thinly sliced
One spring onion shredded and left to curl in ice cold water.
Lime Wedges
Instructions:
1. Put the lemon grass and lime juice into a small bowl and leave to soak for 30 min. Put a small pan over a medium heat and add the peppercorn, coriander and cumin seeds. Dry fry about one minute until fragrant then tip onto a saucer to cool.
2. Put the lemongrass, spice and all remaining curry paste ingredients into mini food blender or small food processor and pulse the mixture. Scrap down from sides time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put5 the paste into lidded jar and store in the fridge up to a week or freeze in portion.
3. To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan. Cook it slowly stirring all the time. Until it reduces to thick paste and oil starts to separate. Add green curry paste and cook for 0ne-two minutes. Add the chicken and stir until well coated in the paste.
4. Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining and cook over a medium heat for about 10 minutes until the chicken is cooked. Add more stock if necessary – the sauce should be slightly thinner.
5. To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.
Your Thai Recipe Green Chicken Curry is ready to serve with Thai fragrant rice.
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