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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The name green curry derives from the color of the dish. This mild curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles . I omitted the coconut milk for low fat milk and used less oil which makes this fragrant curry a healthy version with herbs and spices . Ingredients:
green curry paste |
blend all the ings into a smooth paste ( or buy the readymade paste from the supermarket ) |
60 g green chillies , 100 g shallots , 6 cloves |
30 g garlic , ginger , galangal |
40 g lemon grass , corriander root , 1/2 c water |
1 tbsp corriander pwd , 2 tsp cumin pwd |
1 tsp black peppercorns , shrimp paste , salt |
for the curry |
3 tbsp green curry paste ( frm abve ) |
2 to 3 tbsp oil |
1 . 5 k skinless chicken pieces |
4 tbsp fish sauce |
6 green chillies , kaffir lime leaves |
3 stalks crushed lemon grass |
4 c low fat / full cream evaporated milk |
250 g small thai aubergines , whole /halved |
few sweet basil leaves |
few fresh green peppercorns ( optional ) |
Directions:
1. Saute the green curry paste until the oil separates .
2. Add the chicken pieces , seasoning and the milk .
3. Simmer until the chicken is 3/4 done .
4. Add the remaining ing. and simmer till the aubergines and chicken are cooked .
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