Thai coconut basil chicken curry


250 gm boneless chicken, cut into cubes

1 tsp turmeric powder

1 tbsp Thai green curry paste

1 tsp cumin powder

1 tsp garlic powder

 1/2 tsp cinnamon powder

1/2 tsp paprika

1 can of coconut milk
1 lemon

1 tsp grated ginger

1 tsp minced garlic

2 green chilies

1 tsp fish sauce

1 bunch basil leaves

 1 carrots, diced
5-6 babycorns cut

1/2 red bell pepper cubed

1/2 tsp black pepper crushed

2 tbsp oil

Salt to taste



Marinate chicken piece with Thai green curry paste, turmeric powder, cumin powder, paprika, cinnamon powder, juice of half lemon and salt and keep it aside for an hour.

In a food processor add basil leaves, green chilies, garlic, ginger, coconut milk, 1 tsp fish sauce and juice of remaining half lime and a nice smooth sauce and keep it aside.

In a wok add oil and let it heat then add chopped carrots and saute them for 3-4 minutes then add bell pepper and baby corn along with marinated chicken. Cook over medium heat till chicken get seared and gets slight colour.

Then add the basil and coconut sauce and water to the chicken and bring up to boil and then reduce the heat and let it simmer for 10-12 minute of until the chicken is done.

Taste the curry and adjust the seasoning, if required add little lemon juice.

Serve hot with steamed rice.


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