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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 :
Method
  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.
Ingredients:
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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