Thai green curry

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Description:

              Thai cuisine has an amazing variety of aromas, flavours and spices. Most popular among the Thai dishes are the Green Thai curry, Red Thai curry and Yellow Thai curry. The main ingredient for these dishes are the curry paste. Fresh curry paste can be made at home but here I don`t get most of the important ingredients thats is required to make the paste. Some of the essential ingredients used to make the paste are Lemon grass, shrimp paste, lime peel and so on. If you can find all the ingredients to make the fresh paste then its great otherwise we have to use the ready made paste that are sold in   in Asian stores or any other supermarkets. Once you have the paste then making the curry is very simple. I will post two recipes for Thai curry with veggies and the other is Thai curry with chicken.


Thai curry with Brinjal:

Ingredients:

1. Brinjal( small round brinjal are preferable)
2. Ginger
3. Garlic
4. Green chilli
5. Coconut milk- 1cup
6. Pepper powder(optional)
7. Lime leaves(enhances the aroma and taste)/Basil leaves
8. Oil
9. Salt
10. Shallots - 6 or 7

Procedure:

Wash and cut the brinjals into 4  vertical pieces. Chop green chillies, Shallots, salt, ginger and garlic. Take a wok add little oil. Saute the green chilli, ginger and garlic. Add the brinjal and partially cook it. Next squeeze in the Thai curry paste(Green or yellow) and mix well till it coats on all the ingredients. Pour some water and allow the curry to lightly boil. Add the coconut milk and cook for few more minutes with lids open on medium flame. Add the lime leaves/basil leaves too. Taste the curry and if you feel the spice level is less then add little pepper powder to spice up. Once the brinjal is completely cooked, switch off the stove. Its ready to be served with steamed rice. We can add more veggies like potato, banana blossom etc to this curry.


Thai green curry with chicken:

Ingredients:
1.  Chicken breast/ chicken thigh meat - 500gm
2. Basil leaves
3. Green curry paste - 3tsp
4. Ginger
5. Green chili
6. Bananna blossom(optional)
7. Frozen vegetables(optional)
8. Onion/shallots
9. Coconut milk
10. Oil
11. Garlic
12. Salt to taste

Procedure:
           
               Chicken breast is mostly preferred in this preparation, but I had some Chicken thighs left in my refrigerator, so I used it to make the curry. Wash the chicken and cut them into small pieces, preferable cut the pieces in a slanting manner. Crush the ginger and garlic. Chop the green chilies. Cut the Onions into thin slices. Clean the Basil leaves and keep aside. Take a skillet and pour oil. Add the ginger/garlic/chilies into the skillet and stir for few seconds. Next saute the onions/shallots. Add the Banana blossoms, frozen vegetables into it. Next add the green curry paste and cook everything properly for sometime with the lid closed. After that add the Chicken and little water . Let the chicken cook for almost 15-20 minutes . Next add the coconut milk and the Basil leaves . Cook till the chicken becomes tender.  Finally add little lime juice. Check for the consistency of the gravy whether to make it more loose or thicker.. Serve the curry hot curry with steamed rice . It tastes real good. Let and let me know.