Thai Chicken Curry

A different taste and not like the curry that we normally make at home. So let's see how to make this tasty chicken curry. We are sure that you'll love it. So here we bring you today a Thai way to make the chicken curry. Try it yourself. Great to eat with rice too.

 

What we need,

 

For the curry paste,

 

•  Crush 4 small soup cubes (you can use seasoning powder or any of these if you have a little chicken stock powder)
•  01 tablespoon of coriander
•  01 teaspoon of ginger
•  15 peppercorns
•  01 chopped onion
•  8 - 10 cloves of garlic
•  A piece of ginger about 2 inches long
•  A piece of chopped sorghum
•  The peel of a lemon
•  08 - 10 roots and Coriander leaves
•  Pepper
•  01 teaspoon of salt powder
•  15 basil leaves

 

For the curry,

 

•  08 tablespoons of coconut milk extract
•  03 cups of water
•  02 tablespoons of oil
•  A piece of ginger around a finely chopped
•  500 g of boneless chicken (cut into one inch-sized pieces)
•  01 cup of beans
•  10 basil leaves
•  08 lemon leaves
•  Salt to taste

 

How to make the curry paste,

 

First, fry the coriander and ginger in a frying pan for about 03 - 04 minutes and let it cool. Then add the coriander, ginger and soup cubes to it with all the above ingredients and blend well until a thick paste. Add some water if needed. (If you keep this paste, you can keep it in the fridge for about 3 to 4 weeks) How to make curry, Add coconut milk and the 03 cups of water and stir well. Keep aside. Heat a little oil in a seperate pan and let the curry paste cool for 02-03 minutes, then add coconut milk and ginger. Now cook for about a minute. Then add the chicken, beans, basil leaves, lemon leaves and cook over low heat until the meat is cooked well and tender. Add salt to taste. Remember to serve hot.

 

 

 

 

 

 

 

by Kaushalya De Silva

Photo source : Internet