In a food processor, Add-in Roasted Coriander seeds, Roasted Cumin seed, Green Thai chilies, Coriander root/stem, Garlic, Shallots, Lemongrass stalk, Kaffir lime/ lime zest, Galangal, White pepper powder, Shrimp paste, and Salt. Grind all the ingredients to a coarse paste.
In a saute pan or a wok over low heat, reduce thick coconut milk until oil is released.
Add 3/4 cup of Green curry paste. Stir in curry paste on medium heat. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste.
Add chicken and quickly toss it with the curry paste. Coat the chicken evenly and cook it for 5 mins.
After 5 mins, add Light coconut Milk and water. Give the curry a good mix.
To the curry add Palm sugar, fish sauce, and kaffir lime leaves. Simmer and cook the curry for 15 to 20 mins.
After 15 - 20 mins, add Bamboo shoots and cook it for another 3 to 4 mins.
Add snow peas and cook it for 20 seconds and switch of the flame.
lastly, add the spur chillies and handful of that basil leaves. Give it one final mix.
Thai green curry chicken is now ready.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.