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6 servings
Thai Curry
  • 10 Sprig
    Leaves Coriander Use 8-10 coriander roots and stems
  • 1 Cup
    Green Peas
  • 5 Unit
    Pepper Use 5 pepper corns
  • 3 Teaspoonful
    Coriander Seeds (Coriandrum Sativum)
  • 1 Teaspoonful
    Table Salt
  • 225 Gram
    Chillies, Green - All Varieties (Capsicum Annum) Use 15 green chillies
  • 15 Leaf
    Fresh Basil
  • 10 Unit
    Garlic 8-10 cloves garlic
  • 1/4 Tablespoon
    Lemon Grass 1/2 stalk lemon grass, finely chopped
  • 500 Gram
    Chicken Boneless chicken, cut in 1 inch cubes
  • 2 Tablespoon
    Sunflower Oil Use your preferred type of oil
  • 450 Milliliter
    Bottled Water
  • 120 Gram
    Maggi Coconut Milk Powder
  • 1 Tablespoon
    Lemon Peel Use lemon rind of one lemon
  • 25 Gram
    Ginger Use 2 inches galangal
  • 1 Unit
    Onions 1 onion, chopped
  • 3 Teaspoonful
    Cumin Seeds (Cuminum Cyminum)
  • Step 1
    Dry roast the coriander seeds and cumin seeds for 3-4 min. Keep aside to cool.
  • Step 2
    In a blender put all the ingredients for making the green curry paste, along with the roasted coriander and cumin seeds. Grind to a fine paste using a little water if needed. (This paste can be prepared in larger quantities and kept in the refrigerator for 3-4 weeks.)
  • Step 3
    Dissolve Maggi Coconut Milk Powder in 3 cups warm water and keep aside.
  • Step 4
    Heat oil and sauté the green paste for 2-3 minutes. Add the coconut milk & galangal and cook for another minute. Add the chicken, peas, basil leaves and lime leaves and cook till the chicken is done. Add salt to taste if required.
  • Step 5
    Serve hot with steamed rice.

Nutrition Information

2194.84 kj

524.579843333333 kcal

  • Total Carbs (g)

    16.1887579 g

  • Proteins (g)

    20.3915047666667 g

  • Total fats (g)

    31.1090590666667 g

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