Name: Thai Green Curry Chicken recipe by Smita Chandra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: For Green Curry Paste:; 1/2 cup fresh Coriander leaves and stems; 1/2 cup Thai basil leaves; 1/4 cup fresh Mint leaves; 4 cloves Garlic; 1 inch piece ginger or Galangal; 4-6 Thai or other hot chilies; 2 tbsp Thai curry powder; 2 tbsp Water; Salt to taste; 1 tbsp Sugar; 1 tbsp Fish sauce; 1 tbsp Lime juice; For Chicken Curry:; 2 tbsp Oil; 1 medium Onion thinly sliced; 1 can (400ml) unsweetened Coconut milk; 450 gm boneless skinless Chicken breast thinly sliced; 1/2 cup Zucchini (sliced into thin semi-circles); 1/2 cup green Beans (halved); 1/2 cup Babycorn (halved); For the Garnish:; Lime wedges; Peanuts; sliced Red chilies; Basil leaves

ABOUT Thai Green Curry Chicken RECIPE

Delicious authentic green curry, made from scratch at home!

Ingredients Serving: 4

For Green Curry Paste:
1/2 cup fresh Coriander leaves and stems
1/2 cup Thai basil leaves
1/4 cup fresh Mint leaves
4 cloves Garlic
1 inch piece ginger or Galangal
4-6 Thai or other hot chilies
2 tbsp Thai curry powder
2 tbsp Water
Salt to taste
1 tbsp Sugar
1 tbsp Fish sauce
1 tbsp Lime juice
For Chicken Curry:
2 tbsp Oil
1 medium Onion thinly sliced
1 can (400ml) unsweetened Coconut milk
450 gm boneless skinless Chicken breast thinly sliced
1/2 cup Zucchini (sliced into thin semi-circles)
1/2 cup green Beans (halved)
1/2 cup Babycorn (halved)
For the Garnish:
Lime wedges
Peanuts
sliced Red chilies
Basil leaves

Instructions

Start making curry paste by blending the ingredients in a blender until smooth paste. Take this in a bowl and set aside.
In a sauce pan on medium heat add oil and to this add onions. Fry till onions turn nice brown and translucent. Now add ¼ cup of above made green curry paste and cook until fragrant.
Stir in coconut milk and cook until it starts to bubble. To this add chicken and vegetables, cover and bring it to gentle boil.
Low the flame and cook covered until chicken pieces are tender and vegetables are crisply tender say for about 10 minutes.
Season with salt and add another tablespoon of curry paste or a dash of curry powder if you desire.
Garnish with lime wedges, peanuts, chilies and basil leaves and serve.

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