I’ve made Thai curry plenty times before and more often it’s been the red kind. I don’t have a reason why I never made the green one. But it’s never too late. Sunday lunch it was. In the red curry, Kashmiri chillies give it the colour and in yellow, it’s turmeric. For the green one, it’s green chillies, coriander and lemon leaves. Of course, I made the paste at home. Besides these three ingredients, there’s lemongrass, ginger (or galangal), garlic, cumin and shallots. It’s fragrant and delicious. You can alter the number of chillies according to how spicy you want it. I went a little low on these.
I also made quinoa for myself to go with the curry. It’s nice to have alternatives to rice at times. Sometimes it’s quinoa and then there are millets. You can serve it with anything you like.
For the curry paste:
Green chillies – 2-3
Lemongrass – 2 (crushed or chopped)
Lemon leaves – 6-7
Basil – 4-5 leaves (optional)
Coriander leaves – handful with stems
Shallots or onion – 1/4 cup chopped
Garlic – 4-5 cloves
Ginger – 1 inch piece
Cumin – 1 tsp
Water – just enough to get the blender going
Boneless chicken – 500 gm (I used boneless thigh pieces)
Capsicum – 1 diced (optional)
Coconut milk – 200 ml (about a cup)
Fish sauce – 2 tbsp (this is salty so you won’t need to add salt to this curry)
Spring onion – handful chopped
Sesame oil or regular oil – 1 tbsp
Blend all ingredients for curry paste to a smooth consistency and keep aside.
Heat oil and tip the chicken in along with the curry paste and 1/4 cup water.
Add the curry paste and mix well.
Now mix in the coconut milk and capsicum.
Cover and cook for 10-12 mins or till chicken is tender.
Take the lid off and add the fish sauce. If you don’t have fish sauce, add salt to taste at this point.
Garnish with spring onions and serve hot!