Thai Green Curry with Chicken and Veggies


I will never get tired of saying this over and over again.......'I LOVE THAI FOOD'........its this amazing blend of fresh basil......lemon grass......lemon leaves.......galangal........coconut...........its like fireworks in your mouth.

I was pretty apprehensive about making this curry, was not sure if it would be accepted at home ....since my trusted critic ...my sister Devina has betrayed me and left the country(hope you are reading this Devs).....but I was surprised to watch my dad enjoy this curry..........he over ate (which rarely happens).

Point to be noted:  All the 'Hot Veggies' can exclude the chicken.....the poor chicken....




Ingredients
Print this recipe
Recipe source: Nita Mehta

  • 1 cup Thai Green Curry Paste
  • 250g Chicken ,cubed (I used boneless)
  • 5 to 6 Babycorn, slit
  • 1/2 cup Broccoli
  • 1/2 Red Capsicum , diced - optional
  • 1/2 Yellow Capsicum, diced- optional
  • 10 to 12 Button Mushroom, sliced
  • 500ml Coconut Milk, tinned
  • 1 cup Water
  • 1 tsp Soy Sauce
  • 1 tsp Sugar
  • salt to taste
  • 2 Lime leaves ,chopped
  • 10 to 15 fresh Basil leaves , chopped
  • 2 Red chillies , chopped- to garnish
  • 1 tbsp Oil




Method
  1. Place a pan on medium heat, add oil. When oil is hot add green curry paste and fry for 2 minutes. Now add the chicken and stir for few minutes.Toss in all the vegetables except for broccoli (I like my broccoli to have a crunch to it,so I toss it in when the curry is almost done).
  2. Now add coconut milk and mix well. Cover and simmer till the chicken and vegetables are almost done.Add water ,you can increase or reduce the amount of water according to your desired consistency.
  3. Add sugar, salt, soy sauce, lime leaves ,basil leaves and broccoli and cook for few more minutes.
  4. Garnish with red chillies.
  5. Serve with hot rice.

Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more