Treat your family and friends to a simple, delicious, and easy-to-make creamy curry cooked with coconut milk, coriander leaves, fresh green chilies and spices this weekend. Follow Chef Bhab Magar’s simple recipe and dazzle your family and your culinary skills.
Ingredients
- 200 gm chicken sliced
- 5 Stalks Lemongrass
- 3 Green Chilies, chopped
- ¼ cup Coriander Leaves, chopped
- 3 sprig Basil leaves
- 1 tablespoon coriander seeds, whole roasted
- 1 Onion, roughly chopped
- ¼ cup spring Onion (Bulb & Greens), roughly chopped
- 3 cloves of Garlic
- 1 teaspoon Thai Ginger
- 5 gm Bamboo Shoot
- Salt to taste
For Thai Green Curry
- 400 ml Coconut milk
- 3 tablespoons Thai Green Curry paste
- 10 gm Carrot sliced
- 15 gm Red Yellow or Green Bell Pepper diced
- 10 gm Green zucchini, quartered or thickly sliced
- 1 tablespoon lemon juice
- Salt to taste
- 1 teaspoon of Oil
- 1 teaspoon of fish sauce
Contact Details
Chef at Radisson Hotel: Bhab Magar
Contact: 01-4411818
Facebook: Bhab Magar
Radisson Hotel
Instagram: radissonhotelkathmandu
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