A delicious Thai dish which is not only sweet, spicy and incredibly easy dish, but a good change from your everyday Indian curry!
2 tbsp of olive oil
11/2 cups to 2 cups of chicken breast either cut in long strips or cubes
1 tbsp of fresh ginger and garlic
salt to taste
(marinate the chicken, with ginger, garlic and salt to taste keep it on the side while you assemble the gravy
1 can or 400 ml of coconut milk
1 disk of palm sugar or 1 tbsp of brown sugar
11/2 tbsp of fresh garlic (peeled and cubed)
1 small or 1/2 of a big onion
handful of lemon basil (adjust quantity per your taste)
fresh mint (adjust quantity per your taste)
1 bunch of fresh coriander or cilantro
1/2 a lime
1 tsp of whole peppercorns
1 tsp of cumin and coriander powder
salt (shrimp paste or fish sauce can be used to)
In a grinder add the onions, ginger, lemon basil, fresh mint, fresh coriander, and the whole peppercorns, blend all the ingredients (little water can be used to blend it all well)
keep this aside and in a wok add the olive oil, once it comes to temperature add the green mixture and saute it making sure u get the raw flavor out of the fresh coriander leaves. add cumin and coriander powder and the palm sugar stir lastly add the chicken, mix the chicken mixture and add half of the coconut milk, cook this for about for about seven to ten minutes or when the chicken is completely cooked. Once the chicken is completely cooked through add enough coconut milk to make the gravy consistency you like. Lastly sprinkle the lime juice and serve with a couple coriander leaves on top… This dish can be served with white rice, brown rice, or quinoa


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