If you remember my post on Prawns in Red Thai Curry, you will also remember my honest confession that I can’t find some of the fresh Asian ingredients where I live…which means I have two choices; use store bought Thai curry paste or experiment with some locally available substitutes.
I prefer the second option because results from fresh ingredients are always better, more flavourful and aromatic.
Here is a list of Thai ingredients that are not available to me in the local market and how I make up for their absence.
Galangal – double the quantity of ginger
Lemon grass – mix lemon zest, leaves and ginger
Fish sauce- just increase the quantity of salt
The result shall not be exactly the same but quite close and the curry will pack a big punch of flavour.
Also check the blog for Thai Prawn Red Curry, Thai Red Curry Paste.
For Green Thai Chicken Curry:
1 can coconut milk
1/2 cup baby corn
1 tablespoon fish sauce
1 teaspoon sugar
1 cup chicken or vegetable stock
A red chilli pepper, chopped
A few kaffir lime or lemon leaves for garnishing
For Green Thai Curry Paste:
6 green chillies ( for very hot curry, reduce to suit your taste)
2 stalks lemon grass
OR 1 teaspoon lemon zest and 6-8 lemon leaves
1/4 cup lemon juice
1 teaspoon galangal powder
OR 1 big thumb of ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
Salt to taste
This Is What You Do:
Add half of the coconut milk to a saucepan. Heat a few minutes, add the green curry paste and stir for 2-3 minutes.
Add chicken pieces and coat them with sauce, add the stock and cook for a few minutes till the chicken is almost cooked ( 7-8 minutes).
Add the remaining coconut milk, fish sauce and sugar. Cook 2-3 minutes to blend flavours.
Slice baby corn lengthwise into two halves, add to the curry.
Taste to check the seasonings and balance of flavours. Garnish with lime leaves and chopped red chilli pepper.
Serve hot with steamed rice.