Category: Chicken recipes

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