Thursday, August 23, 2012

Thai Chicken Green Curry

  1. 4 tbsp Thai Green Curry Paste
  2. 1 table spoon  oil
  3. 1 onion, sliced
  4. 1 green pepper, cut into strips
  5. Few Mushroom, cut into strips and 1 Red Bell pepper
  6. 1 tablespoon ginger, julienned
  7. 500gms chicken
  8. 2 cups coconut milk
  9. 1 cup fresh chicken stock
  10. 1 tablespoon Thai fish sauce
  11. 1 or 2 limes
  12. 2 Kaffir lime leaves
  13. Thai basil leaves
  14. salt to taste

  • Heat the oil in a large pan.
  •  Add the onion, green pepper, Mushroom and ginger and sautee for a few minutes.
  •  Add  salt and 4 or 5 tablespoons of the green curry paste and stir until fragrance comes.
  • Add the coconut milk, chicken stock  and Kaffir lime leaves and bring to a very slow simmer. 
  • Add the chicken pieces and continue to cook for 15 minutes or until the chicken is cooked and the vegetables are tender. 
  • Season with salt, Thai fish sauce, lime juice and add Thai basil leaves to the pot. 
  • Cook for a few more minutes 
  • Serve hot with Steamed rice
Note: . The good green curry is using the right ingredients,  and adding on the right time.

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