Chicken Green Thai Curry

Ingredients will serve 2 big and 2 small eaters:

For the Green Thai Curry Paste:

• 1 tsp cumin seed

• 1 tsp coriander seed

• 1 tsp salt

• 1 tbsp. white peppercorn

• 2 stalks lemongrass, trimmed and thinly sliced

• 7 cloves garlic, sliced

• 10 Thai green chilies / Normal green chilies (Deseeded)

• 5 small shallots, sliced

• ½ cup fresh cilantro stem

• 3 tbsp. kaffir lime peel

• 3 tbsp. galangal, sliced

• ½ cup kaffir lime leaf

• 1 cup fresh Thai sweet basil

• 2 tbsp. shrimp paste

Instructions:

1. Add all the ingredients in order in the grinding jar and grind well into a thick paste.

Tip: The store bought paste is a good option if you're not up for a long cook or if you're on a budget.

For making Thai Curry:

• 1 tbsp. Oil

• ¾ kg Boneless Chicken / 1 large chicken breast

• ½ cup Carrot, sliced circles

• ½ cup Broccoli florets, blanched

• ½ cup Green Zucchini, Sliced thin circles

• ½ cup Red bell pepper, sliced

• 1 tsp Brown sugar

• White pepper powder a pinch

• 4 tbsp. Freshly made Thai curry paste

• 400 ml Coconut milk

• 100 ml Water

• Salt to taste

• 10 nos. Fresh Basil leaves

• ½ Cup fresh cream

• 1 tbsp. Lemon juice

Instructions:

1. Set a pan/pot on medium heat, add oil.

2. Add the Thai curry green paste and cook for 1-2 minutes by mixing well.

3. Add the chicken and sauté for 3-4 mins.

4. Add all the veggies, sauté for 2-3 mins.

5. Add brown sugar and pepper powder and toss well.

6. Add coconut milk, water and salt, mix well and continue to cook for 3-4 minutes on medium flame.

7. Add salt to taste.

8. Add fresh basil leaves and continue to cook until the curry is boiling.

9. Add fresh cream and continue to cook for 2-3 minutes.

10. Finish the dish with some lime juice.

Your Thai Curry is best enjoyed hot with flavored hot rice.