This recipe is best with
Recipe Ingredient
- Thai Green Curry Paste
- 200g big green chilies
- 80g shallots (peeled)
- 80g garlic (peeled)
- 20g galangal
- 80g coriander roots
- 30g lemongrass
- 1nos kaffir lime zest
- 20g belacan
- 8g white peppercorns
- 2g coriander seeds
- 2g cumin seeds
- 5g salt
- Other Ingredients
- 1nos whole chicken (approx 1.2kg, cut into desired sizes)
- 3nos long egg plant
- 5nos lady's finger (cut into thick slices)
- 5nos long beans (cut into 5cm length)
- 500g water
- 20 pcs kaffir lime leaves
- 2 Handful of thai basil leaves
- 300g Anchor UHT Extra Yield Cooking Cream
- pinch of salt
- fish sauce (to taste)
- coconut sugar (to taste)
- some sliced red chili for garnish
Instructions
- Blend all the ingredients together until it becomes a smooth paste
- Set aside 500g of the blended paste and you could keep the rest in the freezer till next use. Stores up to 6 months.
- Marinate the chopped chicken pieces with some salt for at least 30 mins in the chiller
- Then, add 500g of water into a pot, bring it to a boil before adding 500g green curry paste followed by the marinated cut chicken. Let it simmer for 10-12 minutes
- Add the cut vegetables and let it continue to boil for another 10 minutes.
- Once the curry has thickened and reduced, stir in the anchor extra yield cooking cream and season to taste. Add a bit more water if needed.
- Lastly, add thai basil leaves, kaffir lime leaves and red chili slices. Let it simmer for 1-2 minutes and it is ready to serve with rice, Enjoy!
Making the Thai Green Curry Paste:
Cooking The Green Curry Chicken
