Sunday, March 27, 2011

The Heavenly Green Chicken Curry

Is curry always red? No no, the Thais prefer curries green. The green colouring comes from the green chillies and other spices that were green.
Green curry tastes different from red curry. It is unique and extremely delicious.
It is heavenly and out of this world!



I actually took up a Personal Chef course from AtSunrice few years ago. The course makes up of 8-modules and each focuses on a particular type of cuisine. In the Thai cuisine module, I learnt this marvellous recipe from a Thai chef which AtSunrice has specially employed from the Land of Smiles.
I do encourage all to try this recipe as it is really foolproof with 100% satisfaction.

Ingredients
Green Curry Paste
  • 4 no Green Chilli Padi
  • 5 no. Green Chilli
  • 4 no. Shallots
  • 4 no. Garlic
  • 2 cm Galangal
  • 2 stalks Lemongrass
  • 1 pinch Zest of Kaffir Lime
  • 3 no. Coriander roots, cleaned
  • 1 sq inch Shrimp paste
  • 1 tablespoon Cumin powder
  • 1 g Tumeric
Chicken Preparation
  • 2 tbsp Cookiing oil
  • 4 tbsp Green Curry paste
  • 500 ml Coconut milk (200ml coconut milk + 300ml water)
  • 450g Chicken Thighs
  • 50g Thai Eggplants
  • 1 tbsp Fish sauce
  • 4 no. Kaffir Lime
  • 1 bunch Sweet Basil leaves
  • 1 tbsp Palm Sugar
  • 1 no. Red Chilli (For decoration)
Steps
  1. Prepare the curry paste. Pound/ blend all the ingredients together to form a fine paste. Set aside.
  2. Heat the oil and add the chilli paste and fry until well-cooked and fragrant.
  3. Add in chicken pieces, mix well with the paste.
  4. Add in coconut milk and stir well. Bring it to a boil.
  5. Reduce the heat to low. Add in eggplants, fish sauce, palm sugar, kaffir lime leaves and half of the basil leaves.
  6. Simmer until the chicken and eggplants are cooked.
  7. Garnish with the remaining basil leaves and red chilli.

Do let me know the outcome of your try-outs. I would love to know. Cheers!