For green curry paste:
small green Thai chillies
red onion (diced)
tsp ground coriander
tsp ground cumin
tsp ground white pepper
cup fresh coriander(chopped)
tbsp Thai fish sauce
tbsp brown sugar
tbsp lime juice
For the curry:
tbsp Noor Oil
fresh chicken breasts (roughly chopped)
kaffir lime leaves
can coconut milk
red bell pepper (roughly chopped)
gms green beans (thinly cut)
Cook and enjoy aromatic and freshly spiced Thai green curry.
Put all paste ingredients namely green Thai chilies, diced onions, minced garlic and ginger, fresh coriander, brown sugar, coriander, cumin, white pepper powders, lime juice and the Thai fish sauce in a food processor and blend to a fine paste consistency.
Adjust the consistency of the paste (if required) by adding a dash of coconut milk.
Heat some Noor Oil in a pan under medium heat. Add the green curry paste and cook for about 2 minutes.
Add three fourth of the coconut milk from the can, followed by the chicken pieces and mix well.
Allow the sauce with the chicken pieces to boil for 5 to 10 minutes, then let it simmer gently so that the chicken absorbs the flavours.
Add the remaining vegetables and cook for another five minutes, vegetables when cooked should be firm with a rich color.
When the chicken is well cooked and the gravy is flavoursome, check for seasonings adding salt as required.
Prior to serving, drizzle with the remaining coconut milk.
Thai Green Chicken Curry is best served hot with plain white rice.