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Green Curry ChickenGreen Curry Chicken

Chef

:Samir Modi

Recipe Servings

:3

Recipe Cook Time

:35 Minutes
..................................................................

Aubergines, mushrooms and chicken cooked in freshly made green curry paste and vegetable stock.

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Ingredients

  • For the Curry Paste:

    1 Tbsp lemon grass - finely chopped

    1 Tbsp black peppercorns

    1 Tbsp coriander root - finely chopped

    2 Tbsp shallots - coarsely chopped

    2 Tbsp garlic - coarsely chopped

    10 small green chilies

    1 tsp ground cumin seeds

    1 tsp coriander seeds

    1 tsp galangal - coarsely chopped

    1 tsp kaffir lime peel - chopped

    In a mortar pound all the ingredients together until a soft paste forms.



    For the Vegetable Stock:


    5 cups water

    1 medium onion - quartered

    2 carrots - chopped

    2 celery stalks - chopped

    3-4 coriander stems and roots

    1 tsp whole black peppercorns

    In a large pan, boil all the ingredients together and simmer until reduced by about one fifth.


    For the Green Curry
    :

    3 Tbsp green curry paste

    2 cans of coconut milk or 1/2 a fresh coconut - shredded

    1/2 cup aubergine - diced

    1/2 cup green aubergine - diced

    1 cup button mushrooms

    1/2 bowl bok choy (Chinese cabbage)

    400 gms boneless chicken

    1/2 cup vegetable stock

    5-6 tsp cornflour

    1 Tbsp sugar

    2 lemon grass sticks cut in 1 inch length

    4-5 kaffir lime leaves - coarsely chopped

    3-4 small red or green chilies - sliced

    15 Thai basil leaves

Method

Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well.

Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly.

Now add the sugar and vegetable stock, stir and add the cornflour to thicken.

Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves.

Once the chicken is done, stir in the chillies and Thai basil leaves, bring to a boil and serve.

Key Ingredients: Lemongrass, Black Pepper, Coriander Leaves, Shallots, Garlic, Cumin Seeds, Coriander Seeds, Galangal, Kaffir Lime, Onion, Carrot, Celery, Coconut Milk, Desiccated Coconut, Eggplant, Mushroom, Bok Choy, Chicken, Cornflour, Sugar, Basil

How to make : Green Curry Chicken

Aubergines, mushrooms and chicken cooked in freshly made green curry paste and vegetable stock.



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