In Thailand we can find the green curry dish almost everywhere from street food vendors to high restaurants, and all kind of celebration parties and this dish also available at every Thai restaurants out side Thailand too.
If you’d like to serve the green curry with Roti or Paratha then the curry should be thick - you can skip the water. For more aroma of Thai taste, add the Kaffir Lime leave just before serving. The best way to cut or chop Kaffir Lime leave finely is that – stack and fold the leave tightly and then cut.
* Freozen plain flat Roti or Paratha dough is available at Asian grocery stores.
for 3 – 4 serving
Ingredients
200 g. Skinless Chicken breast cut in ½” thick 2” long or slice ¼” thick 2” long Pork loin
1 clove Garlic, chopped
1 tsp Soy sauce
¼ tsp Salt
1 Zucchini cut in chunks
1 Medium size of red or green pepper cut in chunks
1 can 400ml. of Coconut Milk
5 tbsp Curry Paste (see recipe)
1 tbsp Vegetable oil
½ Cup Water (optional)
2 tsp Fish sauce
½ tsp Sugar
3 stems of Sweet Thai Basil leaves
3-4 Kaffir Lime Leaves, chopped very fine.
Instruction
1. Marinate Chicken at least half an hour with garlic, soy sauce and salt.
2. Put vegetable oil in a frying pan or a pot until hot in medium high heat.
3. Stir-fry curry paste in oil and then add chicken into curry paste mix well.
4. Add half of coconut milk, simmer the pork or chicken in medium heat until tender.
5. Add zucchini and red or green pepper and add the other half of coconut milk and water.
6 . Add fish sauce and sugar for taste. Simmer until vegetables cooked but are still firm.
7. Have a taste, you can adjust the saltiness, sweetness suit your favor.
8. Add sweet basil and mix well.
9. Remove from heat and add Kaffir Lime leaves. Serve with Roti, steam rice or sticky rice, and or vermicelli rice noodles.
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