| Chicken Thigh Boneless | 500gms |
| Broccoli | 1 Medium size – take out the flowers |
| Button Mushroom | ½ a packet – cut into halves |
| Zucchini | 1 large- Cut into thick semicircles |
| Baby Corn | 7-8 Cut diagonally |
| Carrot | 1 small- Cut into thick semicircles |
| Bell Peppers | 1 small- Cut into thick slices |
| Thigh Eggplant | 2 small- Cut into halves |
| Pea Aubergine | 10 Pcs |
| Kaffir Lime Leaves | 6 leaves for garnish |
| Thai Red chilies | 5 Pcs- Cut into diagonal slices for garnish |
| Thai Basil Leaves | 6 leaves for garnish |
| Coconut Cream | 200 ml |
| Coconut Milk | 200 ml |
| Fish Sauce | 5 drops |
| Salt | 1.5 TBSP |
To make the Green Curry Paste you’ll need;
| Thai Basil Leaves | 30 leaves |
| Kaffir Lime Leaves | 12 Leaves |
| Galangal | 2 inch |
| Thai Red Chilies | 25 |
| Lemon Grass | 4- Cut into circles |
Thai Green Curry with rice, prawn wafers and sunny-side-up! We(me and Pratik) were craving for some Thai Food for a while. When I was young, I would use a good readymade green curry paste. Obviously, the cook in me never liked that imperfection. The one I make now is close to the authentic style, using all the wonderful Thai vegetables. I even got a Thai coconut cream this time. It turned out much like the Pattaya green curry the Mr. had a few months back, he vouched. As a teenager, I learnt an important aspect of making the curry, which is roasting of the coconut cream to separate the oil.
You can use the same recipe to make Vegetable Green Thai Curry.
Preparation:
STEP 1- In a saucepan pour 200 ml of coconut cream and let it come to a boil. After 5 mins you’ll see the coconut cream releasing oil.
STEP 2- Add the green curry paste to this oil and stir well.
STEP 3- Once the paste starts releasing oil add the boneless chicken thighs and coat the chicken nicely with the paste.
STEP 4- After 2 mins, it is time to add the vegetables. Add the carrots first. After 2 mins add the remaining vegetables (thai aubergine, broccoli, zucchini, mushroom, bell peppers). Cook it for 3 mins.
STEP 5- After 3 mins, pour 400ml of water. Let it come to a boil. Once it comes to a boil reduce the heat from medium to low. Let it simmer for 2 mins.
STEP 6: Add pea aubergine, thai basil leaves, kaffir lime leaves, and thai red chillies. Also add 1.5 TBSP of salt at this point of time. Let it cook for another 3 mins
STEP 7:. After 3 mins pour 200 ml of coconut milk and let it come to a boil. Once it starts bubbling add 5 drops of fish sauce. This is optional.
STEP 8: Your Thai Green Curry is ready to be served.