Curry-Rice Recipe - Thai green curry, chicken with jasmine rice

Green Curry Paste


Ingredients :


Onion : 60 gms
Garlic : 40 gms
Galangal : 60 gms
Green Chilli : 25 gms
Big green chilli : 30 gms
Kaffir lime leaves : 20 gms
Lemon grass : 30 gms
Coriander roots : 20 gms
Coriander : 20 gms
Coriander Seeds : 20 gms
Cumin Seeds : 20 gms


Thai Green Curry, Chicken


Ingredients :


Curry paste :70 gms
Coconut milk : 100 ml
White eggplany (diced) : 50gms
Pea aubergines : 50 gms
Thai chili diamond : 10 gms
Sweet basil : 15 gms
Chicken : 200 gms
Light soy sauce : 10ml


Method :


1.   Boil together onion, garlic, and galangal
2.   Blanch green chilli and keep aside.
3.   Blend the ingredients to a fine paste.
4.   In a heavy bottom pan, add oil, saute paste, coconut milk and stock.
5.   Keep cooking till curry starts leaving oil
6.   In a separate pan, add curry and pea aubergine, white egg-plant and boil the curry.
7.   Add chicken and cook
8.   Finish with Thai chili and sweet basil and light soy sauce.
9.   Serve hot with jasmine rice.


Jasmine Rice


Ingredients :


Jasmine rice : 100 gms
Water : 2 times of rice


Method :


1.   Wash, drain jasmine rice.
2.   In a rice cooker, place drained rice and add two times the water by quantity and cook till rice gets done.




Source : TOI