Over the days, I grew real fondness for Thai cuisines which should count next to my all time favourite, the “Indochinese”. 🙂 Although, while in India, I did not really have a go for Thai foods, here in Europe I found a plenty of Thai restaurants which instigated the love affair. I can still recall my first visit to a Thai restaurant in a small town of Germany, where we used to stay before, and did not really expect to have a Thai restaurant. I ordered a chicken dish (no longer remember the name) which came with a sweet flavour of coconut, lot of veggies and a small bowl of sticky rice. Initially I thought that it will not be sufficient to fill my stomach although later found it difficult to finish all by myself. The best part of the Thai foods is that they are less spicy and oily (much unlike Indian food), still make a tasty gravy. The paste used in making of the gravies are quite easy to prepare at home. On the top of that most of the ingredients are known to us Indians and can be found in kitchen, so you do not have to run around to look for a Thai shop.
Here I describe the recipe of the famous “Thai Green Chicken Curry”, which is a blend of number of herbs and coconut milk. Since I was also a bit bored having the Indian and Mughlai chicken recipes, the green curry of chicken was a pleasant departure. Ideally the Thai curries should be served with Thai rice which is a bit sticky and soft. I had the green curry with Jasmine rice.
Ingredients to serve 4 :
- Skinless, boneless chicken breast portion (diced) – 3
- Green bell pepper (seeded and thinly sliced) – 1
- Coconut milk – 2½ cup (600 ml.)
- Salt and ground black pepper
For green curry paste :
- Spring onion (trimmed and coarsely chopped) – 4
- Fresh green chilli (seeded and coarsely chopped) – 1 – 2
- Fresh root ginger (peeled) – ¾” piece
- Garlic – 2 cloves
- Thai fish sauce – 1 teaspoon (5 ml.)
- Fresh coriander – 1 large bunch
- Small handful of fresh parsley
- Sunflower oil – 2 tbspoon (30 ml.)
- Water – 2 – 3 tbspoon (30 – 45 ml.)
Put the ingredients for ‘green curry paste’ in a food processor or blender (initially add 2 tbspoon of water). Process to a smooth paste, adding a further 1 tbspoon water if required.
Heat half of the oil in a large frying pan. Cook the diced chicken until evenly browned. Transfer to a plate.
Heat the remaining oil in the pan. Add the green pepper and stir – fry for 3 – 4 minutes, then add the ‘green curry paste’. Stir – fry for 3 – 4 minutes, until the mixture becomes fairly thick.
Return the chicken to the pan and add the coconut milk. Season with salt and pepper and bring to boil, then reduce the heat, half cover the pan and simmer for 8 – 10 minutes.
When the chicken is cooked, transfer it, with the green pepper, to a plate. Boil the cooking liquid remaining in the pan for 10 – 12 minutes, until it is well reduced and fairly thick.
Return the chicken and pepper to the green curry sauce, stir well and cook gently for 2 – 3 minutes to heat through.
Spoon the curry over rice and serve immediately. I served it with Jasmine rice. You can serve it with coconut rice too.