Green Chicken Curry Recipe
Summary
Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Small Brinjal 8 No. | ||
| Sallet 4 No. | ||
| Garlic | 10 Gram | |
| Sunflower oil | 30 Milliliter | |
| Green curry paste | 50 Gram | |
| Chicken stock | 150 Milliliter | |
| Thai Fish Sauce 15 ml. | ||
| Lemonjuice | 425 | |
| Chicken breast | 425 Gram | |
| Pepper red | 1 | |
| French Beans | 125 Gram | |
| Coconut cream | 25 Gram | |
| Basil leaves | 4 , fried | |
| Salt | To Taste | |
Directions
GETTING READY
1)Cube brinjal into 4 inch sized pieces. Mix with salt and marinate for half hour.Wash and drain and dry them.
2)Cut the sallet into 4X4 pieces and slice garlic and red pepper.
3)Cut chicken into cubes of ½ inches.
4)Break French beans into two.
MAKING
5)In a deep frying pan, heat oil. Stir fry the sallet and garlic for 3 to 4 minutes.
6)Now add in the green curry paste and fry for another 3 to 4 minutes.
7)Mix in stock, fish sauce, lemon and bring to boil. Let boil for 10 minutes over reduced heat.
8)Add in chicken, red pepper, beans and brinjal. Let continue to boil and cook for 10 to 15 minutes until chicken is done.
9)Add in coconut cream and remove from heat.
SERVING
10)Garnish curry with basil and serve hot with rice.
1)Cube brinjal into 4 inch sized pieces. Mix with salt and marinate for half hour.Wash and drain and dry them.
2)Cut the sallet into 4X4 pieces and slice garlic and red pepper.
3)Cut chicken into cubes of ½ inches.
4)Break French beans into two.
MAKING
5)In a deep frying pan, heat oil. Stir fry the sallet and garlic for 3 to 4 minutes.
6)Now add in the green curry paste and fry for another 3 to 4 minutes.
7)Mix in stock, fish sauce, lemon and bring to boil. Let boil for 10 minutes over reduced heat.
8)Add in chicken, red pepper, beans and brinjal. Let continue to boil and cook for 10 to 15 minutes until chicken is done.
9)Add in coconut cream and remove from heat.
SERVING
10)Garnish curry with basil and serve hot with rice.
Chef
