Thai Chicken Curry

Name: Thai Chicken Curry
Total time: 1200 s
Yield: 3 people
Cuisine: Indian
Ingredients: 500 g chicken; 200 ml coconut milk (or more); 50 g coriander; 25 g basil leaves; as per taste Kafir lime rind (or lemon rind); As needed Kafir lime leaves (optional); 250 g capsicum; 250 g Thai brinjal (or regular brinjal cut into small pieces); 3 bird eye chilli (or regular hot green chilli); 1 teaspoon Shrimp paste(optional- I couldn’t source it); 2-3 tablespoons fish sauce; 100 g babycorn; 1 large onion; 12-13 cloves garlic; 1 stalk lemongrass; to taste Salt; as required Ground black pepper (optional); As required Lemon slice to garnish

Shaswati @cookshook

A complete meal with ample vegetables and protein power. You can serve this with rice or toss it with some noodles. #Np #Chicken #Thaigreencurry #coco

Shaswati @cookshook

A complete meal with ample vegetables and protein power. You can serve this with rice or toss it with some noodles. #Np #Chicken #Thaigreencurry #coco

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Ingredients

20 minutes

3 people

500 gchicken
200 mlcoconut milk (or more)
50 gcoriander
25 gbasil leaves
as per tasteKafir lime rind (or lemon rind)
As neededKafir lime leaves (optional)
250 gcapsicum
250 gThai brinjal (or regular brinjal cut into small pieces)
3bird eye chilli (or regular hot green chilli)
1 teaspoon Shrimp paste(optional- I couldn’t source it)
2-3 tablespoonsfish sauce
100 gbabycorn
1large onion
12-13 cloves garlic
1 stalklemongrass
to tasteSalt
as required Ground black pepper (optional)
As requiredLemon slice to garnish

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Steps

20 minutes

1

Make a paste of the - Coriander, basil, chillies, garlic, half the capsicum, lime rind, lemongrass with salt
2

Pressure cook the chicken for 2 whistles with salt and keep separately
3

Chop the remaining capsicum, brinjal, babycorn and keep aside.
4

Add coconut milk to a hot wok, followed by our green paste. Add two tablespoons of fish sauce.
5

Cook the mix till it lightly browns and gives out a fragrant smell (you will know when)
6

Add the boiled chicken along with the stock, and the cut up vegetables, some more coconut milk, tablespoon of fish sauce and cook till the brinjals and baby corn are done.
7

Ready to serve, garnish with basil and a squeeze of lemon.