This is the second batch of Thai green curry paste which I prepared after the first was taken by my hubby. Here, I only prepared half the portion of the first [see previous post] cos' I wanted to cook 700-800 gm of chicken which is just enough for a meal.
A very aromatic curry and the spiciness is acceptable [my hubby's standard]. This is a healthy version where I used yoghurt instead of coconut milk.
Ingredients
Thai green curry paste [please refer previous post for preparation]
800 gm chicken thighs - cut bite size pieces [keep or remove skin] - I removed the skin
1-2 stalks basil leaves - used the leaves only
5-6 kaffir lime leaves - shredded finely
200 ml thin coconut milk [I used 100 ml water]
50 ml thick coconut milk [I used 150 ml plain yoghurt]
3-4 tbsp oil
1/2 tbsp salt
1 tsp sugar to taste
- Use fried green curry paste to marinate chicken for at least 30 minutes.
- Heat up wok without oil, fry the marinated chicken until firm [add some water or thin coconut milk if it is too dry]. Pour in the remaining water/coconut milk.
- Bring to a boil, then simmer until chicken is tender. Add in thick coconut milk or yoghurt. Cook until gravy is slightly thick. Add seasoning to taste.
- Stir in the basil leaves and kaffir leaves if serving immediately otherwise add the leaves when reheating the curry before serving.
Notes:
Thai Green Curry Chicken tastes even better the next day cos' the flavours have been well absorbed into the chicken.
This post is linked to the event, Little Thumbs Up [June 2013 - Curry powder and paste] organised by Zoe [Bake for Happy Kids] and Mui Mui [My Little Favourite DIY] and hosted by Miss B of Everybody Eats Well in Flanders.
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