Thai Chicken Curry
Chitra Ahluwalia Pal
of New York, US
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4 chicken thigh or breast without fat thinly sliced
200 gms Chopped green beans into thin vertical strips
1 can of coconut milk unsweetened
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tbsp oil
1 tsp of fresh lime juice
2 tbsp water
1 tsp asian fish sauce
1/2 tsp ground cumin
1/4 tsp ground turmeric
3 scallions, white and green parts thinly sliced separately for garnishing
Prepare the green curry paste. Blend all ingredients into blender for smooth green curry paste.
Heat oil in a wok or non stick pan.
Add the green curry paste in pan or wok, keep on stirring for about 2-3 minutes until it is you can smell the spices and herbs.
Add the chicken and let it cook into the paste for 3 minutes.
Now add beans to the pan and cook, keep on stirring in between and cook it with a lid close.
Add the coconut milk now, stir in and simmer until broth or paste slightly thickens.
Enjoy hot with steamed rice.
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