Green Thai Curry is one of the most famous curries in the Thai Cuisine much like butter chicken in India. Similarly its quite adaptable to one’s taste or availability of ingredients.
In this recipe I have used Chicken for protien and made thai curry chicken. But you can make a vegetarian thai curry too using fresh vegetables and protien of your choice. Tofu is loved by vegetarians in this recipe.
I have tried to keep the recipe as authentic as possible and given variations and alternatives.
Directions To make Green Thai Curry Recipe From scratch-
For the thai curry paste-
2-3 handfuls coriander leaves
2 tbsp Coriander stem(soft stems)
Rind/peel of 1 whole kaffir lime/lemon/lime
2-4 dark green chillies
3-4 light green chillies
4 kaffir lime leaves/ leave if you don’t have
4-5 big cloves of garlic
2 inch galangal/ginger
3 tbsp lemongrass(white part)
2-3 shallots or 1 medium size onion
Salt as per taste
Pepper as per taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
To make the thai green curry paste from scratch just grind all these ingredients together. Try to use no to little water in grinding.
You can store this paste in freezer for upto a month.
Ingredients for Green Thai Curry-
3-4 tbsp Prepared Green Thai Curry Paste
500 gm Chicken(boneless)
1 cup mixed red, green and yellow capsicum
1/4 cup carrots
Handful of basil leaves( around 7-8)
3-4 tbsp oil to cook the curry paste
400 ml Coconut Milk
For the thai curry pour oil in a wok/pan.
Add 3-4 tbsp of the grinded paste.
Cook well till the oil seperates. This will take good 10-15 mins on a medium low heat.
Once the oil seperates add in the chicken.
Add a little splash of water if needed. Cook until chicken is 80% done.
Now add half of the coconut milk and the vegetables.
You can also add a stalk of lemongrass if you’d like the flavor.
After about 5-7 mins the chicken and veggies would be cooked well.
Now add the rest of the coconut milk and basil leaves.
Cook until the curry starts boiling. Switch off the gas and let it rest for 10-15 mins.
Serve with rice for a hearty meal. Enjoy!
This blog is a part of the #Let’s Blog with Pri, Season 2.
The Blog hop cum blog train starts from the 14th of August and lasts for four weeks, where we publish one blog per week! This blog is my submission for Week 4.
And also our gracious host Prisha’s post.
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