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Thai Chicken (Chicken in Green Thai Curry)
( Thai Food Recipes Specials - Chicken Recipes ) PREVIOUS | NEXT
By : Rehana Khambaty
Category : Chicken
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Prepare the green paste by grinding everything together given under the green paste in the grinder.
  2. Use little water if required for grinding. Grate one coconut. Soak in 1 � cups of warm water for 1-2 hours.
  3. Churn in the mixer and strain to extract coconut milk.
  4. In a dish add oil, green paste, coriander and jeera powder. Mix well.
  5. Micro high uncovered 3 minutes. Add chicken. Mix well.
  6. Micro high covered 4 minutes. Add salt, jaggery and coconut milk. Mix well so
  7. that jaggery dissolves. Let stand 2-3 minutes.
  8. Serve garnished with chopped red chillies or coriander or basil leaves.
Note : This dish is supposed to be very hot. If a lesser hot dish is desired, reduce green chillies to 4-5. Instead of chicken, mixed vegetables can also be used.
For Green Paste
grind together with a little water
6-8 green chillies
3 spring onions, chopped along with the green part (or 2 small button onions)
4 lemon grass leaves (optional)
2� piece ginger
3 tbsp. coriander leaves.

For Main Dish
1 chicken, about 700-800 gms, cut into pieces of your choice
1 � cups coconut milk
1 � tsp. salt
a tiny piece of gur (jaggery)
1 tbsp. dhania powder
1 tbsp. jeera powder
2 tbsp. oil.

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