Learn how to make Delectable and Nutritious 'Thai Chicken Curry' with our chef Smita Deo.

Ingredients:
(Serves 4)
- 2 tbsp Oil
- 2 tbsp Thai Green Curry Paste
- 2 inches of Lemon Grass Stem(chopped)
- 1 inch Galangal(julienne)
- 8-10 Thai Pea Eggplants
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 kg Chicken(boneless)
- 3 Birds Eye Chillies(chopped)
- 1/2 ltr Cococnut Milk
- 250 ml Water
- 2 tsp Fish Sauce
- 4-5 Kaffir Lime Leaves
- 3-4 Basil Leaves

Method:
1. Heat oil in a pan; add thai green curry paste and saute it for a minute
2. Add chopped lemon grass stem, galangal julienne, thai pea eggplants, ginger paste, garlic paste to the pan and saute it
3. Now, add boneless chicken to the pan and saute it on a high flame for 2-3 minutes
4. After this, add chopped birds eye chillies to the pan, along with coconut milk, water, fish sauce, kaffir lime leaves and stir it well
5. Cook this thai chicken curry over a medium flame for around 15 minutes or till the chicken is cooked
6. After the chicken is cooked, add basil leaves to this curry and serve it hot