Thai Green Chicken Curry Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
HealthyHigh Protein
Ingredients
| Maggi Prawn Cubes: 4, crumbled | ||
| Coriander seeds | 1 Tablespoon (For Green Curry Paste) | |
| Jeera | 1 Teaspoon (For Green Curry Paste) | |
| Green chillies | 15 (For Green Curry Paste) | |
| Onion | 1 (For Green Curry Paste) | |
| Garlic | 10 Clove (5gm) (For Green Curry Paste) | |
| Galangal | 2 Inch (For Green Curry Paste) | |
| Lemon Grass: 1/2 stem, chopped | ||
| Lemon Rind: of 1 lemon | ||
| Coriander | 10 (For Green Curry Paste) | |
| Peppercorns | 5 To taste (For Green Curry Paste) | |
| Salt | 1 Teaspoon (For Green Curry Paste) | |
| Basil leaves | 15 (For Green Curry Paste) | |
| Maggi Coconut | ||
| Milk Powde: 8 tbsp. | ||
| Water | 3 Cup (16 tbs) (For the Curry) | |
| Oil | 2 Tablespoon (For the Curry) | |
| Galangal (type of ginger): 1" piece, thinly sliced | ||
| Chicken Boneless: 500 gm, cut into1" cubes | ||
| Peas | 1 Cup (16 tbs) (For the Curry) | |
| Basil leaves | 10 (For the Curry) | |
| Lime Leaves: 8 | ||
| Salt | To Taste (For the Curry) | |
Directions
MAKING
1)To Make the Green Curry: In a karahi, dry roast the coriander seeds and jeera for 3 to 4 minutes.
Remove from heat and let it cool.
2)In a blender, add in Maggi Prawn Cubes, Green Chillies, Onion, Garlic, Galangal, Lemon Grass, Lemon Rind, Coriander Roots & Stems, Peppercorns, Basil Leaves, roasted Coriander seeds and Jeera.
3)Make a smooth paste adding a little water if necessary. (Leftover paste can be kept in the refrigerator for 3 to 4 weeks)
4)To Make the Curry: Mix Maggi Coconut Milk Powder in 2 cups warm water and set it aside.
5)Heat a karahi with oil. Fry the green paste for 2 to 3 minutes.
6)Pour in the coconut milk, galangal and let it simmer for another minute.
7)Put in the chicken, peas, basil leaves and lime leaves and cook till the chicken is done.
8)Season with more salt if needed.
SERVING
9)Remove from heat and serve hot with steamed rice.
1)To Make the Green Curry: In a karahi, dry roast the coriander seeds and jeera for 3 to 4 minutes.
Remove from heat and let it cool.
2)In a blender, add in Maggi Prawn Cubes, Green Chillies, Onion, Garlic, Galangal, Lemon Grass, Lemon Rind, Coriander Roots & Stems, Peppercorns, Basil Leaves, roasted Coriander seeds and Jeera.
3)Make a smooth paste adding a little water if necessary. (Leftover paste can be kept in the refrigerator for 3 to 4 weeks)
4)To Make the Curry: Mix Maggi Coconut Milk Powder in 2 cups warm water and set it aside.
5)Heat a karahi with oil. Fry the green paste for 2 to 3 minutes.
6)Pour in the coconut milk, galangal and let it simmer for another minute.
7)Put in the chicken, peas, basil leaves and lime leaves and cook till the chicken is done.
8)Season with more salt if needed.
SERVING
9)Remove from heat and serve hot with steamed rice.
Chef
