How to make Thai Green Chicken Curry - SK Khazana -
A traditional Thai dish, relish it with hot steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Thai green curry paste (थाई ग्रीन करी पेस्ट )
Cuisine : Thai
Course : Main Course Chicken
For more recipes related to Thai Green Chicken Curry - SK Khazana checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Murgh Kandhari Kofta Murgh Sabz Resham Chicken Tetrazini Spicy Chicken With Peanuts
Thai Green Chicken Curry - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Green Chicken Curry - SK Khazana Recipe
Boneless chicken cut into 1 inch pieces 200 grams
Thai green curry paste 1/2 cup
Oil 2 small piece
Small yellow zucchini cut into triangles 1
Small green zucchini cut into triangles 1
Broccoli florets 12-16
Salt to taste
Coconut milk 2 cups
Pea brinjals 12-16
Small green capsicum cut into triangles 1
Small red capsicum cut into triangles 1
Kaffir lime 1
Fresh red chillies diagonally sliced 2-3
Fresh basil leaves 4-5
Palm sugar 1 tablespoon
Method
Step 1
Heat oil in a non-stick pan. Add green curry paste and sauté till fragrant.
Step 2
Add chicken pieces, mix well and sauté for 4-5 minutes. Add yellow and green zucchini and broccoli florets and mix well. Add salt and mix well.
Step 3
Add coconut milk, mix well, cover and cook for a few minutes.
Step 4
Add pea brinjals, green and red capsicum and mix. Grate in zest of kaffir lime. Add red chillies. Tear basil leaves and add along with palm sugar, mix well and cook till fully done.
Step 5
Serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
