Thai Green Chicken Curry

Thai Green Curry Chicken recipe is made of  chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve. I have used the ingredients which is available in our local market to create the same magic and one can relish this tasty dish at home

 

Ingredients:  Serves 2 to 3

GREEN CURRY PASTE:

·         4 small green chilies,

·         1/4 onion, diced

·         4 cloves garlic, minced

·         1 thumb-size piece ginger, grated

·         1 stalk fresh minced lemongrass

·         1/2 tsp. ground coriander

·         1/2 tsp. ground cumin

·         1 (loose) cup fresh coriander leaves and stems, chopped

·         1/2 tsp. ground pepper

·         3 Tbsp. soya sauce

·         1 tsp. sugar

·         Basil leaves (some for garnish)

·         2 Tbsp. lime juice

CURRY INGREDIENTS:

·         250 gms boneless chicken thigh or breast, cut into chunks

·         1 can coconut milk

·         4 lime or 1 tsp. grated lime zest

·         1 red bell pepper, seeded and cut into chunks

·         1 zucchini, sliced lengthwise several times, then cut into chunks

·         1 bunch of spring onion

·         Generous handful fresh basil

·         2 Tbsp Olive oil

Preparation:

1.     Blend all the "green curry paste" ingredients together to a fine paste.  If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.

2.    Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.

3.    Heat the pan and add the green curry paste .Stir-fry briefly to release the fragrance.

4.    Add the chicken, stirring to incorporate. Cook the chicken in the paste till the chicken is coated with the curry paste .Then add 3/4 of the coconut milk and cook the curry.

5.      When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.

6.    Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.

7.    Add the red bell pepper zucchini and spring onions, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.

8.    Add salt to taste and soya sauce to balance the taste. If required squeeze lime to get a little tangy taste to your curry. Garnish the curry with the fresh basil leaves

9.    Serve this curry hot and enjoy with Rice