Warm up This Winter with Thai Curry

Homemade Thai curry is a good option on a cold winter evening. It’s quite simple and fast to make. Once you have learnt to make a good curry, you can sharpen your skills with time and practice. Be prepared for a review from your family and friends and see it getting better every time!

This gourmet style Thai curry is very aromatic. It features chunks of chicken simmered in home- made Thai green curry sauce along with the vegetables of your choice.

I would recommend you to use small pieces of chicken, which allows faster cooking and tender pieces that taste good too.

Ingredients

For the green curry paste
1 green chili
½ cup diced purple onion
3 cloves garlic minced
1 thumb size grated ginger
1 stalk minced lemon grass
1 tsp. ground coriander
½ tsp. ground cumin
1 tsp. shrimp paste or fish sauce
½ cup cilantro or fresh coriander leaves
2 tsp. fish sauce
1 tsp. brown sugar
1 tsp. lime-juice
1/3 can coconut milk

Other ingredients

2 tsp. peanut oil
1 kg. Boneless chicken Thai or breast
1/3 can coconut milk
4 lime leaves or grated zest
1 red or green bell pepper
You could also add green beans, zucchini or other vegetables of your choice.
Also add generous amount of fresh basil
This recipe may take 25 minutes to cook and you also need 15 minutes of preparation time.

Preparation

• Place all the green curry paste ingredients in a food processor and make a paste.

• Separate lime leaves from the stem and discard the stem. Then cut the leaves into thin strips.

• Warm a wok or a frying pan over medium heat. Add oil and add the green curry paste. Stir-fry for 1 minute to release the fragrance. Add coconut milk.

• Now add chicken. When the curry comes to a boil, simmer for 5 minutes and see if the chicken is cooked. Stir occasionally.

• Add the vegetables and lime leaves or zest. Stir well.

• Simmer until the vegetables are cooked.

• Add fish sauce. Taste to see if it as per your liking. If you like it sweet, add sugar, if it is too salty then add lime

• juice, if too spicy add coconut milk, see that it should be a balance of all flavours.
Serve with jasmine rice.

• Top it with basil and also drizzle a little coconut milk over it.