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By Chef Chandan Prajapati

Thai Green Chicken Curry / Kaeng Khiao Wan Kai


INGREDIENTS
Chicken boneless leg or breast cut into  cubes - 500 gm

Oil for cooking - 2 tbsp

Galangal finely sliced - use 1/2 a inch
Lemon grass sliced finely - use 1 inch inner white part
Veg stock prepared by boiling a litre of water with small amount of lemongrass, galangal, coriander roots, kaffir lime leaves and thai bird chilli. Strain the stock and keep aside.
Coconut milk - 300 ml

Salt to taste

Seasoning or broth powder - 1/2 tsp


FOR GREEN CURRY PASTE

Coriander seeds and cumin seeds dry pan roasted for few seconds - 1 tsp
Basil - 50 gm
Green chilli - 2-3 numbers
Lemongrass - 1 inch size. Use the inner soft white part.
Galangal - 1/2 inch

Garlic peeled - 2 - 3 cloves

Palm sugar - 1/2 tsp
Kaffir lime leave - 3-4 numbers
Shrimp paste - 1 tsp
Shallots - use 2 onion parts of spring onion and peel them.
Coriander leaves - use a small bunch

GARNISH

Fried basil leaves - 3-4

METHOD

Make a green curry paste by simply crushing all the paste ingredients with pestle into course paste. You may also blend all the the ingredients using electric blender or mixer. Once the paste is ready keep it aside.

Now heat oil in a wok or deep pan. Add chicken cubes and stir on medium heat for  to 2 to 3 minutes till chicken pieces are partially cooked. Add fine sliced galangal and lemon grass. Stir for few seconds and add the green curry paste and stir further for few seconds. Add 2 ladle of stock ( approximately 180 ml) and cook till boiling point. Lower the heat and add the coconut milk. Stir and cook for 2 to 3 minutes. Add the salt and seasoning powder. Remove and garnish with fried basil leaves. Serve hot with steam jasmine rice.

Note : Vegetables like mushroom and Thai baby eggplants cut into wedges can also be added in the beginning while heating the oil. 

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