Hello and welcome to Videojug.
We are going to show you how to cook Thai Green Chicken Curry, an extremely popular
Thai dish.
Step one: You will need these ingredients to serve four people: four chicken thigh fillets,
boneless, skinless, and cut into bite size pieces; 200 grams of green beans, halved;
one tablespoon of oil; 250 milliliters of coconut milk; 125 milliliters of water; six
kaffir lime leaves; and one bunch of chopped spring onions for the garnish.
And for the curry paste: half a teaspoon of coriander seeds; one teaspoon of shrimp paste;
half a teaspoon of ground cumin; three small, fresh green chillies; three green shallots,
finely chopped; two centimeters of galangal, chopped; two cloves of garlic, minced; one
tablespoon of fish sauce; one stem of fresh lemon grass, chopped; a handful of fresh coriander;
two kaffir lime leaves, chopped; and two tablespoons of oil.
And here is a summary of all the ingredients in a handy list.
You will also need the following equipment for cooking this dish: one sharp knife, one
cutting board, one blender; one spatula, one small frying pan, one piece of foil, one wok
or large deep pan, and one large stirring spoon.
Step two: Make the curry paste.
In the frying pan, roast the coriander and cumin seeds without any oil for two minutes,
shaking the pan constantly.
Wrap the shrimp paste in a little foil and cook under a hot grill for two minutes, turning
the package over twice.
In a blender, mix the roasted spices with the shrimp paste for five seconds.
Add all the remaining spices in the curry paste list together with
the oil, green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, limes
leaves, and blend for a few seconds until the mixture forms a smooth paste.
Step three: Cook the spices.
Heat the oil in a wok on a medium heat, add the curry paste and cook for a minute stirring
constantly until it becomes fragrant.
Step four: Finish the curry sauce.
Add the coconut milk and the water to the wok and bring gently to a boil.
For a thicker curry sauce, you can use half coconut cream and half coconut milk.
Step five: Cook the chicken.
Add the chicken pieces, as well as the beans and lime leaves and mix well.
Leaving the wok uncovered, simmer for about fifteen minutes until the chicken is cooked.
Add the fish sauce and stir until thoroughly blended.
Step six: Garnish the meal.
Place the curry in a serving bowl and garnish with the spring onions.
Serve with a bowl of white rice and pickled cucumber.
And there you have Thai Green Chicken Curry made the Videojug way.