Thai Green Curry Chicken [Not so green but yummylicious]

Thai Green Curry

I made some Singapore Laksa and Thai Green Curry paste awhile ago and divided them into few single use packs before freezing them. It is really convenient to have some pastes readily available I am able to prepare a decent meal without spending much time in the kitchen. By the way, the laksa paste is good for many dishes other than making laksa.

My not-so-green looking curry tasted yummylicious, both T and I thought that it was better than green curry served in some restaurants. It was very flavourful and tasty, and the gravy went very well with bread too. Both the Green Curry (Gaeng Keow Wahn) paste and Green Curry Chicken recipes are adapted from Temple of Thai. Not for advertisement but Temple of Thai has lots of good Thai food recipes, I tried out few and so far so good.

Green Curry Paste

Ingredients (makes 2 servings):
200 g chicken, chopped
2 tbsp green curry paste
1 cup coconut milk
½ cup water
2 kaffir lime leaves, torn
1 small zucchini, cut into chunks
2-3 fresh red chilies, sliced diagonally
2 prig sweet basil (use only leaves)
1 tbsp fish sauce
1 tsp palm sugar
Sweet basil leaves and red chili slices for garnish

Methods:
  1. In a small pot, combine curry paste, water and half amount of coconut milk then bring to boil with low heat.
  2. Add in chicken and kaffir lime leaves, continue cooking for three to four minutes until fragrant and the chicken is cooked through.
  3. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add in zucchini. Cook until the zucchini is done, sprinkle sweet basil leaves and red chilies over then turn off the heat.
  4. Transfer to a serving plate, garnish and serve warm with steamed Jasmine rice/bread/noodles.

Cook's Notes:

  1. I used pre-cooked curry paste so there was not necessary to fry the paste again.
  2. I substituted Thai eggplants with zucchini, what I had on hand.
  3. The original recipe says Thai sweet basil is an optional ingredient but I think it is a must ingredients. Thai curry without sweet basil would not taste the same anymore.
  4. I did not add red chillies made mild curry to cater for whole family.

Comments :

0 comments to “Thai Green Curry Chicken [Not so green but yummylicious]”
LinkWithin Related Stories Widget for Blogs
 

Please Ask First

© 2005 - 2014 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner