Thai Green Coconut Curry

750 gm boneless chicken
350 ml coconut milk
350 ml chicken stock
3 lime leaves

Green Curry Paste
2 tsp roasted coriander seeds
1/2 tsp roasted cumin seeds
3-4 chopped green chillies
4 tsp sugar
2 tsp salt
3" piece lemon grass
1" ginger - peeled and ground
2 tsp crushed garlic
1 chopped onion
3 tbsp chopped coriander leaves
3 tbsp chopped basil/ mint
pinch of grated nutmeg
2 tbsp oil
350 gm potatoes


Place the chicken in a pan with hot coconut milk, stock and lime leaves.

Simmer for 10 minutes, remove the chicken form the pan and reduce the gravy over a moderate flame.

Grind the spices with chillies, sugar, salt, lemon grass, ginger, garlic and onions until smooth.

Add coriander, mint, nutmeg and oil to the paste. Add 4 tbsp of curry paste and the potatoes to the gravy and simmer. Replace the chicken and serve hot.

Courtesy: Chef Niru Gupta,