Thai - Chicken green curry + rice

Try this for an authentic thai taste !


> marinate chicken using bashed up lemon grass+lime leaves+ginger+garlic to get coarse paste (Chicken should be bite sized)


> Heat a little oil.Add the marinated chicken and saute' the chicken pieces for 2-3 minutes.add the green curry paste and saute' again for 1-2 minutes.Now add shrimp paste,fish sauce,palm sugar, 2-3 kaffir lime leaves.Add the coconut milk to this.Cover and cook till the chicken is thoroughly cooked.Serve hot with sticky rice.


For the Green Curry Paste
green birdseye chilli( small green chillies available in local indian market
5 cloves garlic
1 Tbsp Lemon Grass( take the tender portion obtained after peeling out the dry layers)
1 Tbsp roasted groud coriander seeds
1 Tbsp galangal (ginger can be used instead of galangal however try to use galangal for authentic taste)
1 Tsp roasted cumin seeds
1 Tsp chopped coriander roots (clean nicely) ,use white stem portion if root is not available
4-5 nos. Kaffir Lime leaves 
1/2 Tsp Zest of kaffir lime(ordinary lime will do)
5 white pepper corn


Make a fine paste of the above ingredients.


*Number of Green chillies can be used depending on how hot you like the curry.Also keep in mind the coconut milk will make the curry mild.
**For those who dont want to use full fat coconut milk,lite coconut milk or cholestrol free or fat free coconut milk.
***Shrimp paste and fish sause can be skipped for vegetarians. However this does slightly change the taste.
****This paste can be stored upto a months duration.
*****Remove the residue of the marinade frm the chicken when it is sauted for the in the first step.Then add the green curry paste.