Green Chicken Thai Curry

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Chicken and Apricot Stew, Best Smoked Fish and Kale Soup, Easy Klong Talay (Sour and Spicy Seafood Soup)

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4

Ingredients

  • 250 gm boneless broiler Chicken (cleaned and washed
  • 200 gm Broccoli (washed and cut into florets)
  • 200 ml Coconut Milk (diluted in warm water)
  • a packet Thai curry mix (this has to be added according to your taste)
  • 2 medium sized Brinjals (vertically sliced)
  • 1 inch piece Thai Ginger
  • 3 to 4 dry baby Red Chillies (excellent for Thai cuisine)
  • 5 to 6 strands Lemon grass (chopped)
  • 1 small packet baby Corn
  • 5 to 6 cherry Tomatoes
  • 4 to 5 tbsp oil (any regular oil)

How to Make Green Chicken Thai Curry

  • Lightly heat oil in a heavy bottom vessel
  • Add the Thai curry mix to the oil
  • On a low flame keep stirring for 8 to 10 minutes
  • Add the crushed ginger, 3 to 4 baby red chillies and chopped lemon grass to the masala
  • Add the washed chicken and cook it on a low flame
  • When the chicken is half done add the vegetables (sliced brinjals, Broccoli, baby corn and tomatoes)
  • Gently mix and simmer
  • Cook till the vegetables are almost done
  • Do not overcook the vegetables
  • Lastly add coconut milk, it will give consistency to the gravy, depending on how thick or watery you want it
  • Serve hot with steamed rice or mushroom rice