Thai Chicken Green Curry

Thai Chicken Green Curry

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Thai

Key Ingredients:

Talk of Thai food and green curry or red curry comes to your mind. So here’s how to make green curry

Ingredients

Boneless chicken, cut into 1/2 inch pieces 400 gms
Coriander powder ¼ tsp
Coriander seeds ½ tsp
White pepper powder ¼ tsp
Garlic cloves, finely chopped 3
Ginger, finely chopped 1 inch
Green chillies, finely chopped 2
Fresh red chilli, finely chopped 1
Shallots 6 to 7
Fresh coriander leaves, chopped ½ cup
Lemongrass stalk, finely chopped 1 tsp
Fresh coriander stalks, finely chbopped 6
Jaggery, grated ½ tsp
Lemon juice 1 tsp
Oil 2 tbsps
Coconut cream ½ cup
Medium zucchini, diced 1
Medium capsicum, cut into square pieces 1
Coconut milk 1 cup
Salt to taste
Fresh basil leaves 5 to 6

Methods

Put coriander powder, coriander seeds, white pepper, garlic cloves, ginger, green chillies and red chilli in a mixer jar and grind to a fine paste.
Add shallots and coriander leaves and grind. Add lemongrass, coriander stalks, jaggery and lemon juice and blend further. Transfer the paste into a bowl.
Heat 2 tbsps oil in a non-stick wok, add curry paste and saute for 5 minutes. Add coconut cream and mix.
Reduce heat, add chicken pieces and cook for 4-5 minutes.
Add zucchini and red capsicum, mix, cover and cook for 5 minutes or till the chicken is fully cooked.
Add coconut milk and salt and mix well.
Transfer into a serving bowl. Chop basil leaves and garnish and serve hot.

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