Boneless Chicken -200 gms
Green curry paste-2tbsp
Zucchini-1/2 of small(medium pieces )
Thai Eggplant-1(medium pieces )
Snow peas-3(medium pieces)
Fresh Thick Coconut milk-1cup
Chicken Stock or water-1cup
Sugar or palm sugar-1/2tsp
White pepper Powder-1/4tsp
Ingredients for Green Curry Paste
Thai Ginger(galangal)-1medium piece
Coriander Root-2tsp (chopped)
Coriander leaves and stem-1/2cup(chopped)
Thai green chilli-4-5
Kaffir lime leaves-4
Roast all the spices(cumin,coriander,star anise and pepper corn ) and keep aside ..
Wash all the ingredients for the curry paste and add these to a blender along with the roasted spices and salt..
Add very small amount of water and blend to a very fine paste .. Then add shrimp paste and blend again ..
Keep aside these green curry paste ..
Cut all the vegetables and keep in salt water ..
In a wok heat oil and add 2 tbsp of curry paste along with lime leaves and saute for 2 to 3 minutes in medium heat ..
Add chicken pieces (chewable size ) and saute for another 2 minutes ..
To this add all the other vegetables (zucchini,eggplant,snow peas ) and red chilli slits (remove the seeds ) and stir well..
To this add hot water or chicken stock ..
Stir well and then let the mixture come to a boil
Then add thick coconut milk and stir continuously till it began to boil ..
Reduce heat to medium-low, partially cover (set the lid partially askew) and let simmer until the sauce has thickened the chicken is cooked through.
Add the Thai basil ,season with fish sauce ,sugar and pepper powder..and give everything a quick stir.
Check the seasoning..
Serve hot with rice ..
Those who love thai dishes definitely will love this curry too.. 🙂
Note : As my husband is allergic to shrimp ,I didn’t use shrimp paste in my curry .. So if u want u can omit that,but thai green curry is incomplete without shrimp paste… 🙂
U can increase or decrease the no of green chillies ..