Thai curry is one of our favourite dishes. We love the chicken version more than the veg one, but then, the replacing chicken with paneer will not have detrimental effects as such, since the recipe stays the same. Without much ado, let’s dive in to the recipe quickly.
The recipe has three main parts:
- The coconut milk
- The Thai curry paste
- The final mix and cooking.
Now, the coconut milk and the Thai curry paste are readily available in the market. But, we chose to make them from the scratch ourselves.
The Coconut Milk
The main ingredient for the coconut milk is
- Coconut
- Patience
- Water
- Strainer
Cut the coconut into small pieces and then grind it to a paste. Add water periodically to make the paste light as needed. Then strain the paste. The liquid is the coconut milk which we shall use, and the residue can be used to make coconut based sweets or used in cooking something else. Check out the video here.
The Thai Curry Paste
For the curry paste, the ingredients are as follows:
- Onions, diced : 2 large
- Chilli : 1, Ginger (instead of Galangal) : 2 inch roughly chopped, Garlic : 8 or 9 cloves
- Green onion stalks : 2 or 3 chopped
- Lemon grass stalks : 3 or 4 stalks; peeled and boiled
- Coriander leaves : Bowl full of it
- Lime leaves : 2 or 3 thoroughly washed and roughly torn
- Cumin powder : 1 teaspoon
- Coriander powder : 1 teaspoon
- Salt : 1 teaspoon
- Lime zest : 1/2 teaspoon
- Lemon juice : 1 lemon worth
Grind the contents into a thick paste. Add water as needed. The paste shall have a tangy and spicy flavour which is simply AMAZING!! The video for the same is below. Check it out.
The Chicken Green Thai Curry Recipe
To be honest, this is the easiest bit in the entire process.
The ingredients are as follows:
- Chicken : 500 gms, boneless; washed, cleaned and cut to small bite sized pieces
- Olive oil : 2 to 3 tablespoons
- The Thai Curry paste
- Babycorn and Capsicums, optional
- Coconut milk
- Salt
- Spring onions, to garnish.
In a pan, heat the oil and pour in the curry paste to cook. You have to keep on stirring the paste otherwise it will splatter around. As the paste begins to cook, add in the chicken, baby corn and capsicum pieces. The cooking of the paste is complete, when the raw ginger garlic smell is gone and the oil begins to separate. Add salt to taste and keep on stirring the pan.
Once the paste is cooked, add in the coconut milk to the mix and let it simmer for about 10 minutes, or until the chicken pieces are not cooked completely.
Voila! Your Chicken Green Thai Curry is ready to be served with rice! Bon Appetit!
This recipe is very close to our hearts and we love to make it quite often at home. Sometimes we go the whole way to make things from the scratch, or sometimes we get the Thai curry paste from the market and add chicken to it for the end result, honestly speaking. Either way, the end product is outright delicious.
Do try it out and let us know of your experiences.
Our Youtube channel is named Feast-o-Rama and can be found here! Please do check it out too for loads of more recipes and videos.
Cheers!!
The TPTC Blog!! 