Thai Green Chicken Curry/ Homemade Thai Green Curry Paste

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in coconutmilk along with a flavourful curry paste. Unlike most green curry recipes, this one doesn’t call for readymade curry paste – instead, everything is homemade fresh, resulting in the best possible taste.

The secret lies in making amazing Thai Green curry is to use plenty of aromatics (keffir lime, galangal, ginger and garlic), full-fat coconut milk for richness, and little bit of palm sugar, which add loads of intricate flavours.

This deliciously fragrant curry really packs a flavour punch, and it includes lots of healthy combination of vegetables (Bell peppers, Babycorn and Bamboo shoots), so there’s no need to make an additional side dish of veggies. Serve it with Thai jasmine rice for a feast of a dinner any night of the week.

This Thai Green curry tastes so delectable, you won’t believe how fast and easy it is, will be ready in just 20 minutes. I am all about making Thai curry paste from scratch, while you can look for the instant curry paste in the Asian section of the grocery store.


Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3 

Ingredients 

For the Green Curry Paste:

  • 3-4 Green chillies
  • 3 to 4 garlic cloves
  • 1 piece galangal, thumb-size, grated
  • 1 stalk lemongrass
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1 tablespoon shrimp paste (optional)
  • 1 bunch coriander 
  • 1/2 tsp. peppercorns
  • keffir lime

For the curry:

  • 1 1/2 tablespoons oil
  • 2 tablespoons green curry paste
  • 200 grams chicken breast, cut into bite-sized pieces
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 4 oz bamboo shoot
  • 5 kaffir lime leaves
  • 1/4 cup Bell peppers
  • 1tablespoon fish sauce
  • 1 tablespoon sugar or palm sugar (preferred)
  • 1 Thai Basil
  • Here we go….

  • Green Curry Paste:

    1. Dry roast cumin and coriander seeds in a hot skillet for 30 seconds to bring out the aroma.
    1. Slice off the green bumpy peels of keffir lime.
    2. Pound all the green curry paste ingredients in a stone mortar and pestle.
    3. Add in shrimp paste, mix well and keep aside.

    1. Heat the oil in a large saucepan over a medium heat and fry the curry paste, sizzle for a few seconds.
    1. Add in the chicken. Toss for a minute.
    2. Pour in one cup of coconut milk. Bring it to boil, then reduce it to simmer, and wait for the oil to rise to the surface.
    1. Reduce heat as necessary to maintain a gentle simmer and cook until the chicken is tender, about 8 to 10 minutes.
    2. Add the vegetables (Bell peppers, Lotusroot, bamboo shoots, Broccoli, Babycorn) and lime leaves, and simmer for 5 minutes or until everything is cooked through.
    1. Add in the remaining coconutmilk and half cup of water.
    2. Add 1 tablespoon of the fish sauce (optional) and a pinch of sugar. Season carefully to taste with sea salt.
    1. The final step is to toss Thai basil, and turn off the heat.
    2. Serve with steamed rice.50144F17-1860-4E89-89CE-B48232ACFB93.jpeg

    Special Note:

    • Always use a mortar and pestle to make Thai green curry paste, and that would work well to extract all the flavor oils from the ingredients.
    • Do a taste-test for salt, adding 1 to 2 tablespoon of fish sauce if not salty enough. If you prefer a sweeter curry, add little sugar.
    • The veggies in this preparation have been chosen to balance colour, flavour and texture.Vegetables can be of your choice.

    Sakkarai Pongal Recipe (Sweet Pongal Recipe)

    Sakkarai pongal / Sweet pongal is a classic sweet loved by one and all. It tops among the Neivedhyams (prasadam) offered to God.

    This traditional recipe is generally made for the harvest festival, Thai Pongal, which falls in January month, dedicating it to the sun. Sakkarai pongal is made in a new clay/ brass/ earthenware pot in wood fire in the courtyard. Nowadays, this kind of making pongal is disappearing little by little even in villages, making its way for the pressure cooker version.

    Samba Pacharisi is a key ingredient used for making this sweet pongal. The other ingredients like jaggery, cardamom and moong dal give extra flavour and tastes heavenly.


    Author: Nathiya Adiseshan

    Preparation Time : 5 mins

    Cooking Time : 30 mins

    Serves : 3 to 4

    Ingredients

    • 1 cup Raw Rice / Pacharisi / பச்சரிசி
    • 1/4 cup Moong Dal / Pasi Paruppu / பாசிப்பருப்பு
    • 2 cups Jaggery / Sarkarai / சர்க்கரை
    • 3 tablespoon Cashews 
    • 3 tablespoon Sultana Raisins / Kismis
    • 4 pods Cardamom / Elaichi / ஏலக்காய்
    • 1/4 cup Ghee
    • Salt, a pinch
    • Edible Camphor/ பச்சைகற்பூரம் (Mustard size) optional

    Here we go!!!

    1. Heat a small pressure cooker with a tablespoon of ghee and roast the moong dal for 3 minutes.
    2. In a bowl, add washed rice and roasted moong dal together. Soak in water for 20 minutes. This will help the rice and dal cook fast.
    3. Then transfer it to the cooker. Add a pinch of salt. Bring it to a boil and pressure cook it for 4 whistles in medium flame.
    4. Meanwhile, heat jaggery in a sauce pan with ½ cup of water until it dissolves completely. Strain it to remove impurities.
    5. Once pressure releases, open the lid and mash the contents well with a laddle.
    6. Pour the melted jaggery and cook everything in a medium flame for 5 minutes.
    7. Add in the cardamom powder. If the mixture is getting dry, add milk/warm water and give a stir.
    8. Pour ghee little by little and keep on stirring till pongal leaves the sides.
    9. Heat a tadka pan with ghee and add cashews and raisins. Fry the cashews until golden brown and raisins fluff up.
    10. Pour it to the pongal along with the ghee.
    11. Mix well and put off the flame.
    12. Serve it!
      Sakkarai Pongal
      A sweet delicacy made from newly harvested rice and jaggery

      Special Note:

    • Use edible camphor very little, if you add more, it may spoil the whole taste with it’s overpowering flavour.
    • After opening the cooker, if the rice is too dry, add 1/4 cup water or milk while mashing.
    • The colour of pongal differs with the colour of jaggery.
    • Drizzle few drops of ghee above pongal while serving.