Spicy Thai Green Curry

green curry.jpg
Spicy Thai Green Curry.jpg

Thai Green Curry.jpg

1 chicken – cut into 12 pcs (cleaned and marinade with 1 1/2 tsp corn flour)
150 g medium prawns – shelled
10 green chilli padi – halves
6 red chilli padi – halves
350 ml water
250 ml fresh coconut water
400 ml coconut milk (1 box Kara Coconut mixed with water)
11/2 tbsp Gula Melaka
6 pieces Kaffir leaves – torn
3 pieces pandan leaves – knotted
4 tbsp oil
1 tbsp Thai fish sauce
1 bowl Basil leaves
6 small brinjal – halves or quartered
Bamboo shoots – sliced (optional)
Salt, sugar to taste
1 Maggie Chicken cube

Blended Ingredients
18 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
8 cloves garlics
6 shallots
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves

1) Heat oil in a wok, saute blended ingredients till aromatic and colour deepens. Add chicken, stir fry till chicken turns opaque, add brinjal and bamboo shoots, stir and mix to combine evenly.
2) Add water, fresh coconut water, kaffir leaves, pandan leaves,  sliced chillies, chicken cube and cook covered over medium heat for 15 to 20 minutes, stirring occasionally.
3) Gradually add the coconut milk, once mixture returns to simmering boil, add prawns,  basil leaves, gula melaka, Thai fish sauce, salt and sugar to taste.
4) Continue to simmer till chicken is cook through and brinjal is cooked. Garnish with coriander leaves and serve hot with rice.


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