Curry pastes form the bases of southeast Asian cooking. Thai coconut-based curries are numerous. Green, yellow, red, orange! The green Thai curry is the only curry made with fresh green chillies. All the other curries use dried chillies as their base.
Thai curries typically use a base aromatic paste for their gravy. In this recipe I have incorporated the paste in the recipe itself and used soy and lime juice as a substitute for fish sauce. You could also use shrimp paste and other aromatic ingredients for your paste.This paste can not only form your base for the Thai curry but can be used for your vegetable stir fries and so on.
- 1/2 kg chicken
- 1 cup coconut milk
- 1/2 an onion
- 1 tbs soy sauce with 1/2 tbs lime
- 1″ ginger
- 1 carrot
- 9-10 french beans
- 1/2 cup chicken broth
- 2 tbs oil
- Salt to taste
For the green paste:
- 4 fresh green chillies
- 1 tbs coriander seeds
- 1 tbs cumin seeds
- 6-7 pepper corns
- 1″ cinnamon stick
- Handful coriander stalks
- 4-5 mint leaves
- 1 lime juice
- 1/2 an onion
- 3-4 stalks lemongrass
- 2 tbs coconut milk
Cut half the onion and keep aside. Cut the ginger, carrot, beans and keep aside.
Wash the chicken thoroughly and pour 1/4 of the coconut milk and keep aside.
Soak the lemongrass in the lime juice for 10 mins. Roast the coriander seeds, cumin seeds, pepper and cinnamon and add it to the lemon juice. Crush till you release the aroma.
Wash the coriander stalks, mint leaves, chillies and grind along with the other half of the onion, spices in lemon juice and 2 table spoons of the coconut milk.
Grind till smooth paste is achieved.
In a saucepan, pour the oil and fry the onion and ginger. Once the onion is light brown, add the carrots and beans. Pour the coconut milk.
Fry for 4-5 minutes and then add the smooth green paste. Fry the paste for another 4=5 minutes and add the chicken.
Add the soy sauce, lime juice and the chicken broth.
Bring to boil. allow it to boil for 15-20 mins till the chicken is nice and tender.
Add salt to taste.
Garnish with coriander and mint leaves.
Serve with white steamed rice.