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Green Chicken Thai Curry
By : Anita RahejaCategory : Curries, Chicken, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Lightly heat oil in a heavy bottom vessel.
- Add the Thai curry mix to the oil.
- On a low flame keep stirring for 8 to 10 minutes.
- Add the crushed ginger, 3 to 4 baby red chillies and chopped lemon grass to the masala.
- Add the washed chicken and cook it on a low flame.
- When the chicken is half done add the vegetables (sliced brinjals, Broccoli, baby corn and tomatoes).
- Gently mix and simmer. Cook till the vegetables are almost done.
- Do not overcook the vegetables.
- Lastly add coconut milk, it will give consistency to the gravy, depending on how thick or watery you want it.
- Serve hot with steamed rice or mushroom rice.
Ingredients:
250 g - boneless broiler chicken (cleaned and washed)
200 g - broccoli (washed and cut into florets)
200 ml - coconut milk (diluted in warm water)
a packet - Thai curry mix (this has to be added according to your taste-how spicy you want it)
2 - medium sized brinjals (vertically sliced)
1 inch piece - Thai ginger (galangal)
3 to 4 - dry baby red chillies (excellent for Thai cuisine).
5 to 6 strands - lemon grass (chopped)
1 small packet - baby corn
5 to 6 - cherry tomatoes
4 to 5 tbsp - oil (any regular oil)
250 g - boneless broiler chicken (cleaned and washed)
200 g - broccoli (washed and cut into florets)
200 ml - coconut milk (diluted in warm water)
a packet - Thai curry mix (this has to be added according to your taste-how spicy you want it)
2 - medium sized brinjals (vertically sliced)
1 inch piece - Thai ginger (galangal)
3 to 4 - dry baby red chillies (excellent for Thai cuisine).
5 to 6 strands - lemon grass (chopped)
1 small packet - baby corn
5 to 6 - cherry tomatoes
4 to 5 tbsp - oil (any regular oil)
RECIPES BY ANITA RAHEJA
