Thai Chicken Green curry Chef Duminda style is one of easy recipe for all.lets try the recipe.
Ingredients
- Ingredients for green curry past
- 50 g green chillies,
- 50 g onion diced
- 4 cloves garlic, minced
- 1 piece galangal
- 1 lemongrass
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 30 g shrimp paste
- 1 cup fresh coriander
- 1/2 tsp. ground white pepper
- 3 Tbsp. fish sauce
- 1 tsp. brown sugar
- 2 Tbsp. lime juice
- Curry preparation
- 500 g boneless chicken
- 75 ml cocnut milk
- 2 lime leafs
- 1 red bell pepper
- handful fresh basil
- 2 Tbsp. coconut oil
Method
- Place all the “green curry paste” ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
- Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
- Stir-fry briefly to release the fragrance then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
- Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
- Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
- Add the red bell pepper plus the strips of lime leaf stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
- Serve this curry in bowls with steamed basmati rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk
Chef Duminda 