Thai Chicken in Green Curry Paste

Curry is a favorite dish in Thai restaurants throughout the world and for good reason. Based on a delicious paste of fresh and dried herbs and spices, curry is unique and unlike any dish in Western cuisine. The endless combinations and fresh taste make curry a popular dish.

Ingredients

500 Gms Boneless-Chicken 

50 Gms Green Curry Paste

1 Onion

1 Small Egg-Plant (Quartered)

½ Cup Peas

1-2 Cups Thick Coconut Milk

3 Cups Chicken Stock (you can substitute this with 4-5 chicken cubes)

2 Tsp Fish Sauce

2 Pinches of Palm Sugar

1 Tsp Lemon juice

2 Tsp Oil

Salt to Taste

Method

1. Heat oil in a wok. Add the onions and fry till light pink (please check the note below).

2. Add the green curry paste (I used a ready-made packet of green curry paste however, if you wish to use fresh paste which is usually preferred, I have provided the recipe for it).

3. Add the coconut milk and stir. Let it boil. Add the chicken stock/chicken cubes and the chicken. Add the egg-plant, peas and cook till chicken is tender.

4. Add the Fish sauce, palm sugar and lemon juice.

5. Cook it on medium flame till the chicken and the vegetables are completely cooked and oil floats on top.

6. Adjust salt.

7. Serve hot with jeera rice or naan.

For the Green Curry Paste

Ingredients

2 Green Chilies

1 Inch Galangal

2 Stalk Lemon Grass

4-5 Tbsp Coriander Leaves (Chopped)

2 Tsp Cumin Seed

3-4 White Peppercorns

1 Tsp Chopped Coriander Root (or substitute coriander stems if unavailable)

¼ Tsp Lemon Rind

1 Tbsp Lemon Juice

6-7 Basil Leaves

Method

1. Mix all the above ingredients into a fine past with little water.

Note: I added the onions with the gravy but if you want an original form of Thai curry, fry the onions in oil and when they are light pink, remove and grind it into a paste. Fry this paste again in the same oil and then continue as from point no.2.