Thai Green Curry (Chicken)

Name: Thai Green Curry (Chicken)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 g, cut into cubes Boneless chicken (optional); 100 g, cut into cubes Broccoli; 1/2 cut into cubes Red bell pepper; 1/2 cut into cubes Green bell pepper; 1 small, cut into cubes Brinjal (eggplant); 200 ml Coconut milk; 1 tbsp Butter; 4 tsp (divided) Oil; to taste Salt; to taste Black pepper; 1/2 cup (divided) Water; 5-6 Fresh basil leaves; 1/2 tsp Cumin powder; 1/4 tsp Pepper powder; 1/2 (for juice) Lime; 1 small onion; 1/2 cup Coriander leaves and stalks; 1 inch ginger; 4-5 cloves garlic; 2-3 green chillies; 1/2 tbsp Lemon zest; Lemongrass stalk 1/4th cup

Shree Hazra Das @Dasoulfulfood

Nagpur, Maharashtra

This dish feels like a warm hug on a cold winter day. Best served piping hot with plain steamed rice. For best results serve with Jasmine rice ( heavenly combination)

Shree Hazra Das @Dasoulfulfood

Nagpur, Maharashtra

This dish feels like a warm hug on a cold winter day. Best served piping hot with plain steamed rice. For best results serve with Jasmine rice ( heavenly combination)

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Ingredients

30 mins

4 servings

200g, cut into cubes Boneless chicken (optional)
100g, cut into cubes Broccoli
1/2cut into cubes Red bell pepper
1/2cut into cubes Green bell pepper
1small, cut into cubes Brinjal (eggplant)
200 mlCoconut milk
1 tbspButter
4 tsp(divided) Oil
to taste Salt
to taste Black pepper
1/2 cup(divided) Water
5-6Fresh basil leaves
1/2 tspCumin powder
1/4 tspPepper powder
1/2(for juice) Lime
Curry paste (Ingredients)
1small onion
1/2 cupCoriander leaves and stalks
1 inchginger
4-5 clovesgarlic
2-3green chillies
1/2 tbspLemon zest
Lemongrass stalk 1/4th cup

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Steps

30 mins

1

Blend all curry paste ingredients with 2 tsp water to make a smooth paste.
2

Cut all veggies and chicken into cubes.
3

In a pan, heat 1 tbsp butter and 2 tsp oil. Sauté chicken with salt and pepper, then remove from pan. (Eliminate this step if not using chicken)
4

Add 2 tsp oil to the pan. Add peppers, brinjal, then broccoli. Add salt and 1/4 cup water, cover and cook for 7-8 mins.
5

Add curry paste and cooked chicken to the pan. Cook for 5 mins.
6

Pour in coconut milk, 1/4 cup hot water, basil leaves, pepper powder, cumin powder, and a squeeze of lime.
7

Let it simmer for 4-5 mins. Adjust salt and pepper before serving.
8

Serve hot with steamed rice.