Awesome Thai Green Chicken Curry With Beans And Potatoes Recipe

One of the most preferred cuisines of modern times, Thai food, has made its mark in the culinary world due to its fantastic balance of flavors. Its cooking method is mostly simple and emphasizes on playing with several flavors at a time. As a result, most Thai dishes will have a wonderful blend of sweet, sour, salty and sometimes, bitter taste. It is often aromatic and spicy, appealing to people from all over the world. Most of us are quite familiar with the Thai Green curry but, have you ever tried it with chicken? If not, here is an awesome recipe of Thai Green Chicken curry that will leave you absolutely spellbound.

To prepare this dish, you have to first make the Thai green curry mixture using certain herbs and spices. Although, supermarkets offer abundant choice of readymade mixtures, it is best to prepare it at home. This will not only lend its authentic taste and flavor, it will make your dish truly exotic. However, if you are pressed for time, use a readymade green curry paste.

Here’s The Recipe For Thai Green Chicken Curry:

Green Chicken Curry

 

Preparation Time: 40 minutes
Cooking Time: 35 minutes
Servings: 4

Ingredients:

Chicken: 450 grams
Beans: 100 grams
Potatoes: 225 grams
Thai fish sauce: 2 teaspoon
Green curry paste: 4 teaspoon
Coconut milk: 400ml
Basil leaves: a handful
Caster sugar: 1 teaspoon
Garlic: 1 clove
Vegetable oil: 1 tablespoon
Kaffir lime leaves: 2-3 finely shredded
Boiled rice: 1 bowl

Ingredients For Green Curry Paste-

Coriander roots: 15 to 16
Coriander leaves: a handful
Galangal: 250 grams
Lemongrass stalks: 5 pieces
Green chilli: 20 pieces
Lime leaf: 5 pieces
Basil leaves: a handful
Shrimp paste: 100 grams
Shallots: 9 to 10 pieces
Garlic: 8 to 9 cloves
Cumin seeds: 25 grams
Coriander seeds: 50 grams
Mace: 1 whole
Nutmeg powder: 1 teaspoon

Method Of Preparation:

Step 1

Start with the green curry paste. It is the main ingredient of your dish and must be prepared to perfection. Take a dry frying pan, heat it and dry roast the coriander and cumin seeds along with the mace and nutmeg. Roast until they change colour and release their flavorful aromas. Once done, let it cool slightly and grind in a blender.

Step 2

After the dry spices have been powdered, put the garlic, galangal chopped into small pieces, deseeded chillies, coriander roots, coriander leaves, chopped lemongrass stalks, shallots, lime leaves, basil leaves, shrimp paste and 2 teaspoon salt in the blender. Grind well until it forms a fine paste. Mix the powdered spices and whisk once again to blend all the ingredients. The Thai green curry paste is now ready to be used. You can easily store this mixture in an airtight container and use later.

Step 3

To begin the Thai Green Chicken curry recipe, take a bowl of water. Let it boil and add the potatoes and beans in it. Let them cook for some time. In about 5 minutes, they will be slightly tender. Remove it from the heat and drain out the water. Keep it aside.

Step 4

Heat oil in a pan. Add chopped garlic to it. Stir for some time until it becomes light golden in colour. Make sure that you do not burn the garlic. Once it releases its aroma, stir in the green curry paste and let it cook. Stir continuously until the mixture is well cooked. In a few minutes, it will smell beautiful and the oil will separate from the spice mixture, a clear indication that it is now perfectly done. At this point, add the coconut milk. Let it boil and bubble.

Step 5

Choose small boneless pieces of chicken for this recipe. You can either take breast pieces or combine meat from the chicken thigh and legs. But, remember to cut them into bite sized pieces. As the gravy bubbles, add the fish sauce along with caster sugar. Stir well and add the chicken pieces. Let the chicken simmer in the green curry gravy. Cover and cook for 8 to 10 minutes, until the chicken pieces are soft and tender.

Step 6

Now add the par boiled potatoes and beans into the curry. Cover and cook until the potatoes soften. Once the potatoes are cooked, sprinkle chopped kaffir lime leaves on top. It will add a citrusy flavor that will give your green curry an exotic taste. Shred the basil leaves with your hand and mix it with the curry. Cover and cook for a few seconds and turn off the heat. Garnish it with some lime zest and coriander leaves. Serve hot with a bowl of freshly cooked white rice. Savour the delicious taste of the Thai green curry chicken for lunch, supper or dinner.



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