Thai Green Curry Chicken

Ingredients:

1 chicken (1kg)

100g long beans

1 coconut

2 pieces kaffir lime leaves

6 pieces basils

Spices Ingredients:

30g garlic

30g shallots

20g galangal (also known as blue ginger)

2 stalks lemon grass

1/2 tbsp peppercorns

10g green chillies

1 tsp ground coriander

10g green chilli padi

1/2 tbsp belacan ( a kind of shrimp sauce or shrimp paste)

1/4 tsp cumin (jintan pute)

Seasonings Ingredients:

some salt,

3 tbsp fish sauce

1 tsp sugar

Method:

1. Wash chicken and drain. Cut chicken into chunks. De-husk coconut and grate the coconut to extract 250ml of thick coconut milk. then add 500ml of water into the grated coconut to extract thin coconut milk. Peel garlic, shallots, galangal, peel tough skin of lemon grass and cut into thin slices.





2. Heat up pot, fry peppercorns till fragrant. Remove.





3. Grind and mix Spices together.





4. Heat up oil in the pot, baste long beans for a while. Remove and drain.





5. Heat up 5 tablespoons of oil in the pot, add spices mixture and chicken chunks and fry till fragrant. Add thin coconut milk and kaffir lime leaves to cook for 20 minutes. Stir seasonings, long beans and basils evenly. Drizzle with thick coconut and bring to boil. Serve.

Info:

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.

Cumin

Kaffir lime leaves look like any citrus leaf, but it has two connecting leaves.

Kaffir Lime Leaf

Belacan a kind of shrimp paste or shrimp sauce

Belacan