A fragrant and flavourful Thai green Chicken curry . A delightful combination of galangal, lemon grass, lime leaves , green paste and Creamy coconut milk making this a delectable curry that is truly satisfying,yet an exciting meal. Perfect with some rice , bringing the authentic taste of Thailand to your table.
For the green masala
40 grams coriander leaves with stem
6 Thai chillies (red Bird eye Chillies)
6 shallots ( used the bulbs of the spring onion)
1 inch galangal mashed
1 lemon grass bulb mashed (4 inch) ( half of the whole bulb)
1 tablespoon ginger garlic paste
2 teaspoon coriander seeds
1/2 teaspoon of cumin seeds
1 teaspoon of pepper corn
1/2 inch cinnamon stick
4 cloves
1/2 star anise
1/2 teaspoon of turmeric powder
Grind to paste with just enough water and keep aside.
For the chicken curry
500 grams chicken pieces
1 Onion sliced
1 tomato sliced
2 Thai lime leaves
25 Thai pea eggplants
2 medium size potatoes
Method
Step 1
Clean, wash the chicken well. Marinate the chicken pieces with 1/4 teaspoon of chilli powder, salt to taste and 1/4 teaspoon of turmeric powder.
Heat up a pan with some oil, sear the chicken and keep aside.( Sear the chicken: frying the chicken not completely, this technique is used to lock the juices of the meat for a tender texture and great flavour)
Step 2
In the same pan sauté the Onions until they turn lightly brown . Add the sliced tomatoes and stir fry. Now mix in the ground green paste and 200 ml water. Allow to cook for a minute on medium flame.
Step 3
Add the chopped potatoes and Thai pea eggplants, mix well. Add the chicken pieces and cook till done.
Step 4
Add the greens of the spring onion , 200 ml coconut milk and lime leaves. Cook for another 2 minutes.
Serve with rice
Thai chicken red paste curry
Video link
https://youtu.be/H_Fz4SgrpBE?si=7bQyptvgN83s8yz6
Recipe link
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