As this is a Thai curry based on coconut milk and fresh Green chilies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. Its ingredients are not exactly fixed.
it is believed that Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926.
250 Gms Boneless Chicken Thighs (cut into bite sizes)
4 Green Chilies
1 Thumb size Ginger whole
1/2 Pod Garlic
2 large Stalks of Lemon Grass
10 Stalks of Spring Onions
7 Kaffir Lime Leaves
1/2 Lime Juice
1 Tbsp Crushed Coriander seeds
1/2 Tbsp Cumin Seeds Powder
salt to taste
1/2 Tsp White Pepper Powder
2 Tsps Fish Sauce
1 Bunch of Fresh Coriander Leaves.
1/2 Cup Water
1 Large Bowl of Coconut milk (add Coconut milk powder Mixed with hot water)
100 Gms Mushrooms
100 Gms Zucchini
100 Gms Broccoli
2 Tbsp Olive Oil
1 Chicken Cube Mixed with little hot water (optional)
Add salt to taste & half of the white Crushed White Pepper mentioned in the ingredients section to the Boneless Chicken & Marinate for 10 Mins.
In a Mixer grinder add the green chilies, ginger, garlic. lemon grass, spring onions, kaffir lime leaves, lime juice, coriander powder, cumin powder, half of the pepper powder mentioned in the ingredients secton, salt to taste, fish sauce, fresh coriander leaves, little drinking water and grind it to a smooth paste
In a Heated pan. add the olive oil and open fry the chicken in batches 2 mins on each side, once it is cooked remove and keep aside.
In the same Pan used for chicken frying add the Green smooth paste, and fry for 3 to 4 mins, till all the raw smell disappears.
Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 mins, add the coconut milk and bring it to a boil, add the fried Chicken pieces and chicken cube mixed with very little hot water further cook for 3 to 4 mins.
Make sure you do not over cook the Chicken Thighs as they cook faster.