Thai Green Chicken Curry (Kang Kiew Wan Kai)
- 2
- 17
- 15min
- 40min
This recipe is loaded with flavors that will satisfy the taste-buds.
Quick Info
-
Cuisine
Thai -
Course
Main Course
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Dry roast coriander seeds and cumin seeds for 3-4 minutes. Keep it aside to cool.
Step 2 :
In a blender, put all the ingredients for the curry paste, along with the roasted coriander and cumin seeds.
Step 3 :
Grind to a fine paste using a little water if needed. (This paste can be prepared in a larger quantity and kept in the refrigerator for 3-4 weeks.)
Step 4 :
Dissolve maggi coconut milk powder in 3 cups of warm water and keep aside.
Step 5 :
Heat oil and saute the green paste for 2-3 minutes.
Step 6 :
Add coconut milk and ginger, cook it for another minute.
Step 7 :
Add chicken, peas, basil and lemon grass, and cook till the chicken is done. Add salt, if required.
Step 8 :
Serve hot with steamed rice.
Quick Info
Cuisine
Course
Shop Ingredients
Thai Green Chicken Curry (Kang Kiew Wan Kai)
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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