Healthy Thai Chicken Curry

Thai chicken curry is a curry with a coconut milk base. The curry paste is made using a lot of Thai spices but I have simplified it so that it can be made using ingredients from a supermarket. The paste is made using spices, ginger garlic, and basil leaves. The chicken is then cooked in the blended spices along with coconut milk for a rich tasty curry.

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Items you'll need

1 Onion

1 Green Bell Pepper

½ Red Bell Pepper

½ Yellow Bell Pepper

3 Chicken Breasts

THAI CURRY PASTE

* 4 Dry Red Chilies

* 4 Tbsp. Coriander Seeds

* 1 Tsp Peppercorns

* 2 Tbsp. Cumin Seeds

* 3 Tbsp. Ginger Garlic Paste

* 1 Tsp Lime Zest

* 2 Fresh Green Chilies

* 2 Tsp Dry Lemongrass

* 4-5 Basil Leaves

* 1 Tsp Salt

* 1 Cup Water

1 Tbsp. Fish Sauce (optional)

1 Tbsp. Soy Sauce

1 Tbsp. Rice Vinegar/Regular Vinegar

2 Tbsp. Sugar

2 Cans (800ml) Light Coconut Milk

1 Can (200gms) Bamboo Shoots (optional)

Salt to Taste

STEPS

1)      Chop all the vegetables and slice the chicken.

2)      Dry roast red chilies, coriander seeds, peppercorns, and cumin seeds.

3)      Put the roasted spices along with rest of the starred (*) ingredients for Thai curry paste in a blender and blend till smooth.

4)      Heat Oil, add curry paste, fish sauce, soy sauce, vinegar, sugar, and fry for 5 minutes.

5)      Add chicken and cook for 15 minutes.

6)      Add coconut milk, onions, and cook for 30 minutes.

7)      Add bell peppers, bamboo shoots, and cook for 5 minutes.

GARNISH WITH FRESH BASIL LEAVES AND ENJOY!!  

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