Ani's Kitchen Stories

This fragrant, delicate and delicious Thai Green Curry loaded with Chicken and veggies is my family’s favourite. It’s a complete hassle free wholesome meal that is best enjoyed with Jasmine rice/Joha rice from Assam.

Thai green curry is my husband’s favourite and whenever we visit in any Pan Asian restaurant, he loves to order Thai Green Curry. However sometimes we find the coconut milk added in the curry in some restaurants becomes quite overwhelming. So here, I’ve come up with this creamy and aromatic curry recipe that is mild, aromatic and can be on the table in 30-45 minutes. All you need is the right ingredients to bring out the authentic flavour and taste. It’s simple, hearty and delicious.

Talking about the authentic flavours of Thai Green Curry, it’s the green curry paste, Thai basil leaves and kaffir lime leaves that brings out the best flavours. Luckily, I got my hands on Kaffir lime leaves, however the Thai basil leaves are not easily available in the market. So I used sweet basil leaves. If Kaffir lime leaves are not available, you can go ahead with your normal lime leaves from your balcony or kitchen garden. It’ll definitely give that citrusy taste and flavour and you won’t regret it.

Make sure to arrange all the ingredients that’s needed for the recipe. This’ll ensure the making of the curry smooth without much hassle.

I’ve used the store bought Thai green curry paste and canned coconut milk.

Ingredients: (serves 4)

• 300gms chicken cut into bite size pieces ( marinate the chicken with 1 tbsp of soy sauce & 1/2 tsp vinegar) 
• 300 gms coconut milk 
• 1/4 brinjal cut lengthwise 
• 1/2 bell pepper cut lengthwise 
• 7-8 button mushroom sliced 
• 80 gms bamboo shoots cut lengthwise 
• 2 tbsp green curry paste 
• 1/2  cup basil leaves 
• 4-5 kaffir lime leaves 
• 1 1/2 cups veg/chicken stock 
• 1/2 cup water
• 1 tbsp light soy sauce/kikkoman sauce
• 1 tsp oyster sauce 
• 1/4 tsp brown sugar 
• 2-3 Thai bird eye chilli 
• 1/2 lime 
• Salt to taste 
• Vegetable oil 

Method:

• In a pan, heat a tbsp of oil and stir fry the marinated chicken for 6-8 minutes. Place the chicken on a plate and set aside. 
• In the same pan, add tsp of oil and saute the veggies starting with the firmer ones for 5-6 minutes. Set aside on a plate. 
• Now in the same pan add the green curry paste and sauté for 2-3 minutes, add coconut milk and simmer for 6-8 minutes or until the coconut milk turns into half. 
• Now add the veggie/ chicken stock and water. Let it simmer. Add the stir fried chicken , chilli, soy sauce, oyster sauce, chopped lime leaves, basil leaves and brown sugar. Let it simmer for 5-6 minutes. 
• Add in the veggies that had been set aside. Cook for another 5-6 minutes. 
• At this stage add a squeeze of lime, adjust salt and sugar. Turn off the flame. 
• Add in more basil leaves.
• Serve hot with scented Jasmine rice or fragrant Joha rice. Enjoy!