Kolkata: Originated in Thailand, the Green Thai curry is an intense, thick blend of flavourful ingredients. Curries in Thailand mainly differ from the Indian curries in their use of ingredients such as herbs and aromatic leaves over a mix of spices. Green curry is generally eaten with rice as a wide range of dishes in a meal.
Green Thai Curry:
150 grams
Curry Paste
25 grams – green curry Paste
5 grams – cumin powder
5 grams – Coriander root
5 grams – Kaffir lime leave
15 grams - Cooking oil
½ can – Coconut milk
5 grams – Pea Aubergine
20 grams – Pak choy
20 grams – Snow peas
10 grams – Lesser Ginger
5 grams – Sweet basil leaves
5 gram – Red chilli
10 grams – Palm sugar
6 ml – Fish sauce
150 grams – White sugar
Step 1
Green curry paste to sautéed with coconut milk and cumin powder. Kaffir lime leave to add in and let it slow boil for better flavour.
Step 2
Add in seasoning and chicken slow cook for 10 minutes. Follow by add in all vegetables and cook for another 5 minutes.
Step 3
Garnish with coconut cream, basil leaves and fried chilli before serving.
(The recipe and the picture of Green Thai Curry has been provided by Chef Prakash Chettiyar, Executive Chef JW Marriott, Kolkata.)
