This recipe is comforting, home-cooked, full of flavors and loaded with the taste of Thailand. The savory curry amalgamated with the mild sweetness of coconut milk smells and tastes delicious.
Ingredients:
For the chicken –
Chicken – 6 drumsticks
Paprika / red chilli powder – 2 tsp
Lime juice – 1 tsp
Ground black pepper – 1/2 tsp
Salt – as per taste
For the green curry –
Basil leaves – 1 small bunch
Coriander / cilantro leaves – 1 small bunch
Kafir lime leaves – 5-6
Lemongrass – 2 stalks
Green chillies – 2
Onion – 1 large
Garlic cloves – 5-6
Ginger / galangal – 1 large piece or 2 small pieces
Turmeric powder – 1 tsp
Ground cumin – 1 tsp
Ground coriander powder – 1 tsp
Boiled chickpeas – 1/2 cup
Aubergines / eggplant – 2 (diced into small halves)
Fresh Coconut milk – 1 cup
Shrimp paste / fish sauce – 1 tsp
Salt – as per taste
Full recipe: Thai Roast Chicken Green Curry with Garbanzo Beans and Aubergines