As much as I love Desi food, I also adore the theeki (Spicy) Thai cuisine. Sometimes craving for the authentic food and not being able to have access to it straight away- the only way to get it is that you cook it yourself.
Now the million-dollar question is the ingredients. Because as we know that Thai curry paste is made of ingredients which we sometimes do not have at hand and are sometimes unavailable at our local stores.
So obviously we get our hands on to the ready to use paste, which is actually not a bad option depending on the right brand.
Anyways I absolutely love this dish. I can literally eat it day and night and not get bored because you can absolutely add a variety of vegetables. You can also make it with Tofu instead of chicken and whatnot.
If you are looking for a tofu dish- click here
Also, you do not need to worry about the specific ingredients like birds eye chilli, Galangal (Thai ginger), Kaffir Lime leaves, Fresh Lemongrass and etc. But if you can find these do get them as they surely make a difference and uplift the taste of the dish to another level.
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I made this curry by using readymade Thai Green Curry Paste. A few more ingredients I used to make it taste even better and beautiful. You can read below for the ingredients and instructions.
THAI GREEN CHICKEN CURRY
- 800gms chicken thighs cut into bite-size pieces
- 2 tbsp cornflour
- 1 tbsp soya sauce
For the Curry:
- 2 tbsp Ready to use Thai Green Curry Paste
- 1 Red bell pepper cut into cubes
- A handful of fresh green beans ( you can also use snap peas instead)
- Chicken stock cube
- 200ml boiling water
- 1 tsp ginger crushed
- 1 green chilli chopped
- Dash of fish sauce
- 5-6 Kaffir lime leaves
- 1 can of coconut milk
- 1 tsp brown sugar
- 1 tbsp Peanut oil
- Salt to taste
- 1 fresh red chilli (Thai chilli for Garnish)
- 2 tbsp fresh coriander
- Few basil leaves
- Heat 1 tablespoon of oil in a large pan on medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
- Return the pan to medium-low heat, add the crushed ginger and green chillies and fry for 1 to 2 minutes, or until golden.
- Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
- Pour in the coconut milk and 200ml of boiling water, add in the stock cube, fish sauce and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
- Stir in the chicken, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the bell peppers and green beans for the final 2 minutes.
- Season carefully to taste with salt and brown sugar. Roughly chop and stir through the basil leaves and coriander leaves. Garnish with red chilli and Serve with lime wedges and steamed rice.
- You can use regular oil instead of peanut oil.
- You can adjust the amount of curry paste as per your taste.
- If you are allergic to fish you can totally omit the fish sauce
- You can also omit the lime leaves if they are not available.