Thai Chicken Green Curry

About Thai Chicken Green Curry

Ingredients

• Boneless chicken, cut into 1/2 inch pieces 400 gms
• Coriander powder ¼ tsp
• Coriander seeds ½ tsp
• White pepper powder ¼ tsp
• Garlic cloves, finely chopped 3
• Ginger, finely chopped 1 inch
• Green chillies, finely chopped 2
• Fresh red chilli, finely chopped 1
• Shallots 6 to 7
• Fresh coriander leaves, chopped ½ cup
• Lemongrass stalk, finely chopped 1 tsp
• Fresh coriander stalks, finely chbopped 6
• Jaggery, grated ½ tsp
• Lemon juice 1 tsp
• Oil 2 tbsps
• Coconut cream ½ cup
• Medium zucchini, diced 1
• Medium capsicum, cut into square pieces 1
• Coconut milk 1 cup
• Salt to taste
• Fresh basil leaves 5 to 6

How to Make Thai Chicken Green Curry (Stepwise Photos)

Method

1. Put coriander powder, coriander seeds, white pepper, garlic cloves, ginger, green chillies and red chilli in a mixer jar and grind to a fine paste.
2. Add shallots and coriander leaves and grind. Add lemongrass, coriander stalks, jaggery and lemon juice and blend further. Transfer the paste into a bowl.
3. Heat 2 tbsps oil in a non-stick wok, add curry paste and saute for 5 minutes. Add coconut cream and mix.
4. Reduce heat, add chicken pieces and cook for 4-5 minutes.
5. Add zucchini and red capsicum, mix, cover and cook for 5 minutes or till the chicken is fully cooked.
6. Add coconut milk and salt and mix well.
7. Transfer into a serving bowl. Chop basil leaves and garnish and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps