Learn how to make Delectable and Nutritious 'Thai Chicken Curry' with our chef Smita Deo.<br /><br />Ingredients:<br />(Serves 4)<br />- 2 tbsp Oil<br />- 2 tbsp Thai Green Curry Paste<br />- 2 inches of Lemon Grass Stem(chopped)<br />- 1 inch Galangal(julienne)<br />- 8-10 Thai Pea Eggplants<br />- 1 tsp Ginger Paste <br />- 1 tsp Garlic Paste <br />- 1/2 kg Chicken(boneless)<br />- 3 Birds Eye Chillies(chopped)<br />- 1/2 ltr Cococnut Milk<br />- 250 ml Water<br />- 2 tsp Fish Sauce<br />- 4-5 Kaffir Lime Leaves <br />- 3-4 Basil Leaves<br /><br />Method:<br />1. Heat oil in a pan; add thai green curry paste and saute it for a minute<br />2. Add chopped lemon grass stem, galangal julienne, thai pea eggplants, ginger paste, garlic paste to the pan and saute it<br />3. Now, add boneless chicken to the pan and saute it on a high flame for 2-3 minutes<br />4. After this, add chopped birds eye chillies to the pan, along with coconut milk, water, fish sauce, kaffir lime leaves and stir it well<br />5. Cook this thai chicken curry over a medium flame for around 15 minutes or till the chicken is cooked<br />6. After the chicken is cooked, add basil leaves to this curry and serve it hot
