Cooking Thai Food Like A Pro Made Easy: Thai Green Chicken Curry
Thai food is among the most popular in the world. This is primarily because of its balanced flavour and amazing taste. This also leads people to believe that it is extremely difficult to prepare at home. After all the delicate balance of sweet, spicy, sour, salty, bitter and umami is science, isn’t it? How then, can a home cook with no discernible training in this complex art create a restaurant-worthy dish in their own kitchens? It’s nigh-on impossible, isn’t it?
We will let Chef Nooror Somany Steppe answer that. For those who aren’t familiar with Chef Nooror, she is one of the world’s best Thai chefs, founder of the world-renowned ‘Blue Elephant’ restaurant in Bangkok. She is also the reason why anyone can cook her brand of distinctly gorgeous signature dishes, in their own kitchens.
Introducing the amazing range of Blue Elephant Thai Staples. These are a range of high quality, premium Thai cooking staples that have been personally created by the Queen of Thai cuisine, Chef Nooror herself. Chef Nooror’s philosophy behind creating this incredible line of cooking staples is the desire to help people cook gourmet quality Thai delicacies in their homes.
Still, seems too good to be true? Well here’s a universal favorite, Thai Green Chicken Curry. While you may think this is difficult to cook, take our word for it, there’s nothing simpler. All you need is the Blue Elephant Thai Green Curry Paste, fresh boned and skinless chicken, a few herbs and spices and you’re on your way to wowing anyone who tastes this amazing creation.
● In a mortar, pound the fresh coriander leaves.
● Heat the oil in a wok or saucepan until very hot.
● Add the pounded coriander leaves and fry for 1 minute.
● Add the curry paste, coriander, and cumin, and stir-fry for about 2 minutes until an aroma develops.
● Lower the heat and add the coconut milk a little at a time. Allow it to simmer for about 2 minutes,
then add the chicken and cook until cooked through.
● Add the green aubergines (eggplants) and pea aubergines (eggplants), sugar, fish sauce, kaffir lime, basil leaves, and chili. Simmer for 5 minutes.
Transfer the curry to a clay pot or tureen, float the cream of coconut milk on top and sprinkle with the Thai basil.
Thai cuisine is an amalgamation of balance, flavour and the freshest ingredients and thanks to Blue Elephant Thai Curry Pastes, preparing restaurant-quality dishes are simpler than ever before. Begin your journey into contemporary Thai flavours with us. Visit our shop at www.chenabgourmet.com for the best in international cuisine.
Buy ingredients for this recipe
| Thumbnail | Name | Categories | Price | Buy |
|---|---|---|---|---|
      | Isvaari Unsweetened Coconut Cream (22% - 24% Fat) 400g | Beverages and Flavour Tea, Coconut Milk & Coconut Cream, Gourmet Food, Offers, Upto 30% Off, Upto 50% Off | ₹195.00 | |
    | Tate and Lyle Demerara Sugar, 500g | Baking, Breakfast, Chocolate and Sweetners, Gourmet Food, Offers, Sugar, Syrups and Sweeteners, Upto 50% Off | Original price was: ₹550.00.₹225.00Current price is: ₹225.00. | Out of stock |
              | Blue Elephant Thai Fish Sauce | Cooking Sauces, Gourmet Food, Offers, Sauces and Pastes, Upto 30% Off, Upto 50% Off | ₹250.00 – ₹328.00 | Out of stock |
         | Blue Elephant Gluten Free Thai Green Curry Paste | Curry Paste, Gourmet Food, Offers, Organic & Gluten Free, Sauces and Pastes | ₹262.00 – ₹400.00 | Out of stock |
Ingredients
Directions
● In a mortar, pound the fresh coriander leaves.
● Heat the oil in a wok or saucepan until very hot.
● Add the pounded coriander leaves and fry for 1 minute.
● Add the curry paste, coriander, and cumin, and stir-fry for about 2 minutes until an aroma develops.
● Lower the heat and add the coconut milk a little at a time. Allow it to simmer for about 2 minutes,
then add the chicken and cook until cooked through.
● Add the green aubergines (eggplants) and pea aubergines (eggplants), sugar, fish sauce, kaffir lime, basil leaves, and chili. Simmer for 5 minutes.
Add comment
You must be logged in to post a comment.