Name: Thai Chicken Curry recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: Oil – 3 tbsp; Green Onions bulb – 2 medium finely sliced (Keep stalk for garnishing); Garlic cloves finely chopped – 4-5; Ginger – 2tsp grated; Sugar – 1/4 tsp; salt as per taste; Lemon juice – ½ tsp; 2 stalks lemongrass - (Tie and make a small bundle); Lemon Zest or Orange Zest - 1 tsp; Fresh Chicken pieces – 500gms; Carrot – 1/4 cup peeled, cut into 1/2; Sweet Potato – 1/2 cup cut into 1/2; Tender Beans – 10-14 no cut into 2 or 3 pieces. (parboiled); Thai curry paste – 3- 3 ½ tbsp.; Coconut milk – 2 ½ cup (milk of whole coconut); Water or chicken or veg stock – 1 ½ cup

ABOUT Thai Chicken Curry RECIPE

Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste. Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. They are varying country to country and region to region. Thai curry pastes basically include, Red chillies or green chillies, shallots, garlic, lemon grass and other herbs. This is basically in either green or red form. Curry is prepared using lots of veggies, chicken or eggs, Thai curry paste and lots of aromatic herbs. Many herbs or ingredients used in Thai curry paste have lots of medicinal properties and that have long since been used in traditional Thai herbal remedies. Lemongrass, lemon, turmeric, onion, ginger, kaffir lime leaves all these have lots of medicinal properties. In this recipe I have used whole 500 gms chicken, first cooked in veg stock and water then added coconut milk and cooked further for 10 minutes. Added parboiled veggies and cooked for not more then two minutes. You can use your choice of veggies in the curry. This dish we prepare at our home on regular basis and loved by everyone including my child. This creamy, aromatic dish tastes heavenly and has its own tastes. Thai curry paste can be frozen for 2 weeks and can be used whenever required for making veg or nonveg curry. It goes well with noodles and rice.

Ingredients Serving: 6

Oil – 3 tbsp
Green Onions bulb – 2 medium finely sliced (Keep stalk for garnishing)
Garlic cloves finely chopped – 4-5
Ginger – 2tsp grated
Sugar – 1/4 tsp
salt as per taste
Lemon juice – ½ tsp
2 stalks lemongrass - (Tie and make a small bundle)
Lemon Zest or Orange Zest - 1 tsp
Fresh Chicken pieces – 500gms
Carrot – 1/4 cup peeled, cut into 1/2
Sweet Potato – 1/2 cup cut into 1/2
Tender Beans – 10-14 no cut into 2 or 3 pieces. (parboiled)
Thai curry paste – 3- 3 ½ tbsp.
Coconut milk – 2 ½ cup (milk of whole coconut)
Water or chicken or veg stock – 1 ½ cup

Instructions

In a wok take oil. Season the chicken with salt. Add it to the pan. Cook over high heat, turning occasionally, until the chicken is browned. Switch off the flame.
Parboil (half cook) all the veggies in a cup of water adding little salt for 4-5 minutes. Switch off the flame, strain it. (Reserve water for chicken cooking.) Immediately transfer them into cold or normal water. This will retain their g
Heat oil in a large heavy pot over medium heat. Add finely sliced spring onion bulbs. Cook till translucent.
Add finely chopped garlic and grated ginger. Cook till raw aroma goes away.
Add tied, crushed lemongrass stalks, mix well.
Add curry paste and cook, stirring, until oil separates about 1/2 minute.
Add chicken pieces with stock or water. Simmer and cook for 10 minutes.
Add sugar, coconut milk. Simmer and cook, stirring occasionally, until all chicken pieces are cooked through.
Add parboiled carrots, sweet potatoes and broken beans. Mix well. Simmer for 2 minutes.
Add lemon juice, Lemon or Orange Zest and salt. Stir well.
Garnish with chopped spring onion leaves and serve hot with noodles or rice.

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