Thailand, the land of smiles; and if you are a foodie, you have more than enough reasons to smile for. Thai green curry chicken is definitely one of the flagship Thai curries. This is one of the favorites with the Farangs; probably because it’s not too spicy but at the same time it has enough of Thai character in it. Thai green curry chicken works really well as the doorway to the fascinating world of Thai cuisine.
Well, although the method is very simple, but not effortless. The method can be divided into two parts. First part is simple, but it needs a little bit of effort as we will use a mortar and pestle to pound all the ingredients and make the green curry paste. Second part is as easy as making your morning tea.
Ingredients:
For the Green Curry Paste:
1. Thai green chilies (150 grams)
2. Garlic (11-12 cloves)
3. Onion (3 small size)
4. Galangal (1 inch piece)
5. Cilantro roots (6, washed well; make sure there is no soil left)
6. Kaffir lime leaves (4-5)
7. Lemongrass (2 stalks)
8. White peppercorns (1 table spoon)
9. Coriander seeds (1 teaspoon)
10. Cumin seeds (1 teaspoon)
11. Salt to taste
12. Shrimp paste (1 table spoon)
For making the Curry:
1. Chicken (500 grams, I have used breast pieces cut into 1 inch cubes)
2. Thai eggplant (5-7, cut into halves)
3. Coconut Cream (1/2 liter)
4. A small bunch of Thai sweet basil (5-6 stems)
5. Thai red chili, cut in to small pieces (2-3)
6. Kaffir lime leaves cut in to julienne (10-12)
7. Salt to taste
Method:
Step 1: Prepare the green curry paste:
Take a mortar and place all the ingredients into it. Start pounding. Pound Pound pound… and make a smooth paste. It’s a bit time consuming, you may wonder why don’t we simply use a grinder to make the paste. Believe me it’s worth it. A grinder can never replace the traditional method, as the paste from the grinder will never be as smooth as the the one from the mortar. The best part is that this paste can be kept in fridge for weeks and you can enjoy green curry over and over again and you won’t even remember the hardship.
Step 2:
Take a heavy bottom pot; add the coconut cream and green curry paste. Keep the flame in medium and bring it to a boil. Keep stirring till you see greenish oil come out on top. The white color of the cream will turn green by now. Add the chicken, eggplant, basil, red chili and kaffir lime leaves. Cover it with a lid and cook it for 10-15 minutes in low flame. Your Green curry chicken is ready.
Serve with hot rice.
Enjoy.
Mo.
theorangebowls 