Here is a very tasty recipe of Green Thai curry. It is served with rice and makes a nourishing and tasty meal. You can prepare the green masala paste in advance and use it to prepare a quick weekday lunch or dinner.

Thai curry doesn’t take too much time to make if you plan a little and make the green masala paste in advance over the weekend.

This recipe uses Kafir lime leaves (makrut lime leaves) and lemon grass. These are essential ingredients as they give a distinct lovely aroma to this curry. These are available in most supermarkets. Like most Thai dishes in this curry too coconut milk is an essential ingredient. I have used store bought coconut milk.

For making a vegetarian version replace the chicken stock with vegetable stock, and omit the chicken pieces and fish sauce.

Usually jasmine (sticky) rice is served with this curry but I have used Indrayani rice which is the Maharashtrian, local version of the sticky jasmine rice:-) Indrayani rice is cultivated in the Maval region of Pune district. When cooked it is sticky and has a pleasant aroma. This rice is popularly used in maharastrian cuisine.  But any other fragrant rice also will work well with this curry.

So next time you visit the supermarket don’t forget to pick up the ingredients for making this super tasty Green Thai Curry!

Ingredients:

• Broccoli florets ¼ cup
• Red bell pepper ¼ cup
• Zucchini ¼ cup
• Baby corn ¼ cup
• Chicken boneless small cubed 1 cup (optional)
• Chicken broth (or vegetable broth for vegetarian version) 1/2 cup
• Cumin powder ½ tsp
• Coriander powder 1 tsp
• Brown sugar 1 tsp or as per taste
• Fish Sauce ½ tsp (optional)
• Coconut milk 150-175ml
• Lemon Juice 1tbsp
• Oil 1+1tsp
• kafir lime leaves 2-3

For green paste:

• Onion 1 medium
• Ginger 1 inch piece
• Garlic 7-8 cloves
• Coriander leaves along with stem chopped 1 cup
• Green chilies 2-3 or as per taste
• Lemongrass stack (innermost layer) 2 inches
• Kafir lime leaves 3-4

Method:

Heat 1 tsp oil in a pan and sauté the vegetables (broccoli, red bell pepper, zucchini and baby corn) for just a minute. Do not cook them just stir fry. Transfer to a plate. To the same pan heat another tsp of oil and stir fry the chicken pieces till 80% cooked. Transfer to another plate.

Grind all the ingredients mentioned in the ingredients list as “for green paste” In the same pan add the green ground paste and sauté well till you get a good aroma. Add the cumin and coriander powder, lemon juice, salt and the fish sauce and cook for 2 minutes.

Now add the chicken pieces and chicken stock. Add half the quantity of the coconut milk and cover and cook till chicken is properly cooked. Taste the curry and add salt if required.

Once the chicken is cooked add the sautéed vegetables. and remaining coconut milk. Cook for another minute and bring to a gentle simmer.

Your Thai curry is ready. Enjoy it with rice.

Notes:

Vegetables should just be sautéed and not be cooked completely.

Fish sauce is optional but the addition of it gives a very nice flavour and aroma.

Lemongrass stalk if not tender, gives a lot of fibers when ground to a paste. It is a good idea to strain your green paste after grinding in such a case.

The choice and quantity of vegetables can be as per your preference.

In my recipe I have used home made chicken stock the recipe for which you will find in the back to basics category- chicken stock.  You can use store bought stock to save time.