Green Chicken Curry...My Version :)

This curry has been in my Must Do List for a long time, and I just had the chance to try it. Mine is not so green like the famous Thai Green Chicken Curry. Maybe due to the chillies I used here.

But I was satisfied with the taste and got myself indulged in this creamy curry, although I felt it could have been little more spicier.

So, wait no more...let's get to the recipe!

GREEN CHICKEN CURRY

Ingredients :~

• 700gm boneless chicken (breast or thigh parts) ~ cut into smaller pieces
• 1 large onion ~ thinly sliced
• 1/2 tsp cumin seeds
• 1 1/2 cups coconut milk
• salt to taste
• 5 pcs kaffir lime leaves ~ thinly sliced
• cooking oil
• 2 tbsp coconut paste (kerisik)

(For paste ~ blend together)

• 5-6 fresh green chillies ~ sliced
• 1 inch ginger
• 1/2 inch galangal
• 3-4 stalks lemongrass
• 6 cloves garlic
• 2 tbsp fish sauce
• 1/2 tsp coriander powder
• 1 handful coriander leaves
• 1/2 inch shrimp paste
• bird's eye chillies (cili paid) optional 

Method :~

1. Heat oil in wok. Stir fry cumin seeds and sliced onion for 1 minute.
2. Add in the blend paste and stir for 5 minutes. Mix in the chicken pieces. Stir and cook with lid covered for another 10 minutes or until chicken is cooked. Stir occasionally.
3. Now, add coconut milk, salt and kaffir lime leaves.
4. You may add more coconut milk or water if the gravy is too thick for you.
5. Allow the curry to boil a few times, check for salt if needed.
6. Lastly, mix in the coconut paste. Mix evenly.
7. Dish out and serve hot.

Note :~ 

1. Adjust the chilli intake depending on your spiciness level.

2. I didn't add water to the gravy but used thin coconut milk instead.

3. You can also add carrots or potatoes to this dish. 

Enjoy your Green Chicken Curry ;)

See ya!