How to make Chicken In Thai Green Curry - Chicken cooked in spicy green Thai curry.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Coriander roots (हरे धनिये के रूट्स)

Cuisine : Thai

Course : Main Course Chicken

Chicken In Thai Green Curry Recipe Card

Chicken In Thai Green Curry

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken In Thai Green Curry checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Butter Chicken Dumplings, Stuffed Roast Chicken, Murgh Musallam, Chicken A La King.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken In Thai Green Curry Recipe

  • Boneless chicken 1 inch pieces 600 grams

  • Coriander roots chopped 3 tablespoons

  • Chicken stock 3 cups

  • Salt to taste

  • Kaffir lime leaves 3-4

  • Coconut milk thick 3/4 cup

  • Basil leaves torn 6-8

  • Red chillies sliced diagonally 2

  • Green chillies 4-5

  • Small onions 3

  • Garlic 6-8 cloves

  • Galangal 1 inch piece

  • Lemon grass 2 stalks

  • Oil 2 tablespoons

  • Coriander seeds 2 teaspoons

  • Cumin seeds 2 teaspoons

  • Lemon rind 1/4 teaspoon

  • Lemon juice 1 tablespoon

  • Basil leaves 6-8

  • Fish sauce 1 1/2 tablespoons


Step 1

For the green curry paste grind together green chillies, small onions, garlic, galangal, lemon grass, coriander roots, coriander seeds, cumin seeds, lemon rind, lemon juice, basil leaves, fish sauce and little water to a fine paste.

Step 2

Heat oil in a pan. Add the ground paste and sauté for three to four minutes. Add chicken pieces. Mix and sauté for three to four minutes. Add stock and bring to a boil. Add salt, hand torn lime leaves and cook for nearly ten minutes. Add coconut milk and bring to a boil. Add hand torn basil leaves, sliced fresh red chillies and take off the heat.

Step 3

Serve hot with steamed rice.