The aroma of lemon grass and kaffir lime leaves gives Thai cuisine its distinctive taste. I usually serve my thai green chicken curry with steamed jasmine rice.
1. Chicken Thighs (on the bone
) 8 pieces
2. Thai Green Curry Paste (available at all supermarkets) 4 tbsps
3. Lemon grass stalk (bruised) 1
4. Coconut milk 200 ml
5. Kaffir lime leaves 4
6. Onions (chopped very fine) 2
7. Oil 2 tbsps
8. Salt to taste
To make my Thai Green Curry base:
1. Take a wok with 250ml of water in it.
2. Roughly chop one green capsicum, the green portion of 2 spring onions, the green portion of 2 lemon grass stalks, one green chilli (optional), 10 cloves of garlic, a 2 inch piece of galangal (thai ginger, but regular ginger is fine too) and 2 lime leaves.
3. Add all the above ingredients to the wok and let it boil for a good 10 minutes.
4. When this cools, put everything in the blender. Blend it and run it through a sieve. This is your base for the Thai Green Curry.
For the Chicken Curry:
1. Marinate the chicken pieces with readymade thai curry paste and keep aside for an hour.
2. Take a heavy bottomed pan. Add oil and put it on a medium flame. Add the lemon grass stalks and lime leaves.
3. Add onions and fry till golden. Add marinated chicken pieces and fry for abot 5 minutes on each side with onions. Add coriander powder and fry.
4. Add your homemade chicken curry base and stir well. Cover with lid and let it cook for 15 minutes. Then open and check whether chicken is cooked or not.
5. If it has, add coconut milk and cook for about 5 minutes without the lid.
6. Use Thai seasoning as garnish made from dried thai basil, red chilli flakes, dried lemon grass and lime leaves (available in all supermarkets)
7. Sautee some carrot roundels, mushroom quarters and lengthwise halved beans and add these to the curry and boil for 2 minutes before serving.