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
- 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
- Heat oil in wok. Stir fry cumin seeds and sliced onion for 1 minute.
- 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.
- Now, add coconut milk, salt and kaffir lime leaves.
- You may add more coconut milk or water if the gravy is too thick for you.
- Allow the curry to boil a few times, check for salt if needed.
- Lastly, mix in the coconut paste. Mix evenly.
- Dish out and serve hot.
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 ;)