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| Prep Time | 30 seconds |
| Servings |
people
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Ingredients
- Carrot cut in round pieces : 1 medium -
- Mushrooms cut in half : 1 pkt -
- Boneless chicken breast pieces : 200 gm -
- Lemon grass : 3 - 4 stalks
- Coconut milk : 3 cup -
- Lemon juice : 1 tsp -
- Basil leaves : 5 - 6 nos
- Oil : 2 tsp -
- Salt : as reqd -
For the green curry paste:
- Galangal powder : 1tsp -
- Garlic : 6 cloves -
- Green chillies : 8 - 10 nos
- Coriander seeds : 2 tsp -
- Whole cumin/jeera : 2 tsp -
- Grated lemon rind : ¼ tsp -
- Onion : 2 nos -
- Coriander root : a small bunch -
- Coriander leaves : a handful -
Ingredients
For the green curry paste:
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Instructions
- Diagonally slice the bottom part of the lemon grass stalks.
- Heat a little water in a pan and add the lemon grass stalks and galangal powder and bring to a boil.
- Enter Step
- Grind together the ingredients of the green curry paste with a little water to a fine paste.
- Enter Step
- Add the carrots and cook for 4 - 5 minutes in the curry paste.
- Add the halved mushroom, chicken pieces and basil leaves and cook covered for 5 - 6 minutes.
- Enter Step
- Garnish with cut basil leaves and serve with rice.
- This Thai Curry can be made with your choice of vegetables.
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