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The ingredients needed to prepare Thai Chicken Curry:
- You need 500 g chicken
- Provide 200 ml coconut milk (or more)
- Take 50 g coriander
- Prepare 25 g basil leaves
- Use as per taste Kafir lime rind (or lemon rind)
- Provide As needed Kafir lime leaves (optional)
- You need 250 g capsicum
- Prepare 250 g Thai brinjal (or regular brinjal cut into small pieces)
- Provide 3 bird eye chilli (or regular hot green chilli)
- Take 1 teaspoon Shrimp paste(optional- I couldn’t source it)
- Use 2-3 tablespoons fish sauce
- Take 100 g babycorn
- Prepare 1 large onion
- Take 12-13 cloves garlic
- Prepare 1 stalk lemongrass
- You need to taste Salt
- Take as required Ground black pepper (optional)
- Get As required Lemon slice to garnish
Steps to make Thai Chicken Curry:
- Make a paste of the - Coriander, basil, chillies, garlic, half the capsicum, lime rind, lemongrass with salt
- Pressure cook the chicken for 2 whistles with salt and keep separately
- Chop the remaining capsicum, brinjal, babycorn and keep aside.
- Add coconut milk to a hot wok, followed by our green paste. Add two tablespoons of fish sauce.
- Cook the mix till it lightly browns and gives out a fragrant smell (you will know when)
- Add the boiled chicken along with the stock, and the cut up vegetables, some more coconut milk, tablespoon of fish sauce and cook till the brinjals and baby corn are done.
- Ready to serve, garnish with basil and a squeeze of lemon.
My deliciously rich and aromatic Thai green chicken curry recipe with homemade curry paste. I'll show you how to make it mild or spicy with a vibrant creamy sauce. Thai Gluten-Free Low Carb Chicken Thigh. This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. You'll have a stunning dish to admire, smell, and taste!
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