SA-WAT-DEE KAH from the world of Thailand. Meaning Hello. In Mangalore back in the days we never had Thai Restaurants. Not too sure if they have now as its been nearly 6 years since am out of the country. I first tried Thai food in London in a place called Blue Lagoon in Kensington. The waitress were very hospitable and looked very pretty and elegant in Thai Chitralada dress which is normally worn as part of their restaurant dress code. Since then I just loved Thai food. Pad Thai is a very famous noodle dish that you will find it in every menu card in a Thai Restaurant. Other specialties are Tom Yum soup, Thai Chicken Green Curry and Chicken Satay.
Recently I went with my friend from India, who was here on a business trip, to this place called Busaba Eathai. Very busy, yet the food is simply delicious. Gosh!!! their Thai Calamari is is highly recommended. Well not wasting much time lets get into the making of Thai Green Chicken Curry.
1. 1 kg chicken breast cut in cubes
2. Ginger garlic paste 2 tbsp
3. Fish Sauce 2 tbsp
4. Soya sauce 1 tbsp
5. Thai green curry paste
6. Coconut milk 1 cup
7. Kaffir Lime leaves 1
8. Pea Aubergine/Carrots/Bamboo shoots-Optional (I have used Pea Aubergine)
9. Red chilies 2 cut diagonally
10. Thai sweet basil/Basil Leaves (a few for garnishing)
11. Sesame Oil/Vegetable oil
Wash the chicken and place it in a bowl. To this add the ginger garlic paste, fish sauce and soya sauce. Marinate this for at least 2 hours. This will help to add flavor to the breast pieces and also tenderize the chicken.
Heat oil in a pot. Add the Thai Green Curry paste and fry it until the water has evaporated. This should take about 7-10 minutes. Now add the marinated chicken pieces and mix it well so that the chicken is coated well with the paste.
Add the water from the grinder about 1/4 cup to the chicken. Alternatively, if your using ready made paste add a chicken stock. Bring this to a boil. Add the coconut milk, roughly tear the kaffir lime leaves and add this to the chicken as well. Let it boil for couple of minutes. Add salt if required as the sauces already have salt in them. Add the vegetables, I have add Pea Aubergine and let it cook until your chicken and the veggies are cooked. Turn off the flame. Garnish with sweet basil and red chilies.Serve hot with Thai Jasmine rice.