Thai Green Chicken Curry
Ingredients
Green Curry Paste
2 small onion, slice
6 garlic clove, slice
1″ galangal, slice
1 lemon grass, slice
6 green chilli, slice
1 kaffir lime rind
1 TBSP coriander powder
1/2 TBSP cumin powder
1 tsp black pepper powder
2 coriander roots, clean
1 tsp shrimp paste
1 tsp salt
1kg chicken
250ml cococnut milk
300ml water
1 TBSP palm sugar
1 TBSP fish sauce
1 handful thai aubergine
6 cherry tomatoes
1 handful thai basil
Oil
Salt
Method
place all the paste ingredient in a food processor and process till it becomes a smooth paste. Optional : Add oil instead of water if needed.
Heat 4-5 TBSP of oil in a pot on medium.
Fry the green curry paste till the oil separates. This should take around 3 to 5min. Be careful not to burn the paste. Adjust heat accordingly and stir often.
Then add in chicken and let it cook halfway.
Increase the heat, pour in half of the water. take it to a boil and let it simmer for 2 mins.
Now pour in the coconut milk, boil and simmer for another 2 mins.
Add in palm, sugar, fish sauce, salt.
Add in the aubergines, tomatoes and half of the thai basil.
Once chicken and vegetable are cooked through, turn off the heat and add the rest of the thai basil.
Note : Paste can be made in advance. Store in airtight container in the refrigerator. You can replace thai aubergine with any other eggplant, French beans.
Serves 4 – 6, Preparation: 10 min, Cooking: 15 min