Hello friends,
No prizes for guessing the first Thai dish I fell in love with, it was Green Thai Curry. That distinct lemon grass flavor and silky texture of gravy when combined with steamed rice takes it to another level of food coma.
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| HOMEMADE THAI CURRY |
I find Green Thai Curry very comforting and better than the red Thai curry variant.
Thai Green Curry with chicken makes a delicious weeknight dinner! I made this with homemade green curry paste or you can use ths packeted curry paste for a quick and easy version.
Ingredients
2 pieces of Boneless chicken (200 gms)
2 tbsp coconut oil or ghee
1 tbsp grated fresh ginger
1 jalapeno deseeded and finely chopped
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
1 cup coconut milk
1 small chopped eggplant
2 tablespoons lime juice
1 medium red bell pepper thinly sliced
1 sprig of Cilantro
1 tbsp grated fresh ginger
1 jalapeno deseeded and finely chopped
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
1 cup coconut milk
1 small chopped eggplant
2 tablespoons lime juice
1 medium red bell pepper thinly sliced
1 sprig of Cilantro
Instructions
1. Take a large large nonstick skillet, melt the coconut oil or ghee over medium heat.
2. Now add the diced boneless chicken pieces and toss it in. Cook on all sides for 2 to 3 minutes.
3. Remove from the pan and keep aside for later.
4. In the same pan, add the ginger, jalapeno, cumin, coriander, and turmeric and stir on low flame until fragrant.
5. Add the salt, coconut milk, lime juice, red peppers and chopped eggplant.
6. Bring to a boil and then lower the flame. Cook until the liquid has reduced and the broth is a vibrant greenish-yellow in color.
7. Now lower the heat, stir in the chicken.
8. Allow the dish to cool and then garnish with the cilantro.
9. Serve it along with steamed rice.
I like Thai food and love the presentation too. It give a fresh feeling just by looking at it.
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