Ingredients:
For Green Curry Paste-
4 Chicken cubes,
1 onion, chopped,
15 green chillies,
2 lemon grass stalks, chopped,
6-8 cloves garlic,
2″ piece ginger,
1 tbsp coriander seeds, (dhania),
1 tsp cumin seeds, (jeera),
5 peppercorns,
Rind of 1 lemon,
1 tsp groundnut oil,
3-4 tbsp coriander leaves,
12-15 basil leaves,
Salt to taste,
Water.
For the curry-
500gms boneless chicken, cut into 1″ cubes,
8 tbsp coconut milk powder or around 3 cups coconut milk,
3 cups warm water,
1″ ginger, crushed,
1 cup green peas,
10 basil leaves,
Salt to taste.
Method:
For the green curry paste-
On a tava or a skillet, dry roast the coriander seeds and cumin seeds till they are fragrant(approx 3 minutes). Cool at room temperature. Now put all the ingredients for the green curry paste alongwith the coriander and cumin seeds in a grinder and grind them to a fine paste using little water if needed.
For the curry-
Prepare the coconut milk by dissolving the coconut milk powder into warm water. In a deep pan, heat some oil and saute the green curry paste for few minutes. Now add the coconut milk and and crushed ginger and cook for a minute. Then add the chicken pieces, green peas, chopped basil leaves and cook till chicken is done. Add salt in the end, mix well and serve with hot steamed rice or noodles.
TIP:
You can prepare the green curry paste and keep it in the refrigerator for almost 4 weeks.