Thai Green Curry Chicken

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Thai Green Curry Chicken





Sawadikap! Green Curry Chicken is a dish I always make at home. This chicken curry is  made from exotic ingredients that bring a flavourful fressness . Cooked in a rich coconut broth, with mild spiciness, aromatic herbs and a slight tanginess from lime juice.  Make it a dish to wish for!


When my kids were younger we would go out for Thai food frequently. We  often order green curry chicken from the menu. 
As my family enjoys this dish very much, I decided to try my hand in making it. Since then, this dish has been frequently requested by them. I love to add extra vegetables to add colour and fiber. 

Here is how I make my infamous green curry chicken.


Ingredients:

- 500g skinless chicken breast cut into bite
  size

- 4 green chilies

- 8 shallots

- 3 cloves garlic 

- 4 kaffir lime leaves (roughly torn)

- 1 stalk lemon grass

- 1 inch ginger

- 1 inch galangal

- 1 inch fresh tumeric

- 2  cilantro roots

- 2 cups fresh coconut milk

- 10 pea aubergines

- 4 long beans cut into 2 inch long

- 3 Thai eggplants 
  (quatered and lightly   
  fried)

- 1/2 red bell pepper (julienned)

- 1/2 tsp white pepper corn (dry roasted)

- 1/2 tbsp corriander seeds (dry roasted)

- 1 tsp cummin seeds (dry roasted)

- 1 tbsp fish sauce

- handfull  thai basil leaves 

- juice of 1/2 lime

- salt to taste


Method:

- Dry roast corriander seeds, cummin seeds, 
  white peppercorn seeds. Pound them into
  a fine powder. Set aside

- In a food processor blend green chilies, 
  shallots, garlic, galangal, ginger, lemon 
  grass,  fresh tumeric,  corriander roots   
  and two lime leaves to a fine paste. Set 
  aside.

- In a pan add oil. Lightly fry Thai eggplants.
  Set aside.

- In the same pan add the blended paste   
  saute over a medium heat until fragrant.

- Add chicken pieces and the pounded     
  powder. Cook until chicken has changed 
  colour. Stir frequently.
 
- Lower the heat. Pour in coconut milk and 
  gently bring it to a simmer .

- Once coconut milk starts to simmer and
  the chicken is cooked add long beans, red
  bell peppers , fried egg plants, pea 
  aubergines , remaining of the kaffir lime        leaves and  fish sauce. Cook for another          minute or so (dont overcook the vegetables)
  Season with salt.



- Remove from the heat,  stir in Thai basil       
   leaves and  squeeze in juice of a half lime

Enjoy with steamed Jasmine rice!



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