Thai Chicken Green Curry with Veggies and Oats

Recipe Name: Thai Chicken Green Curry with Vegetables
Cuisine: Thai
Course: Lunch
Diet: Non-Vegetarian

Description:
Thai Chicken Green Curry is a vibrant, spicy dish brimming with the bold flavors of lemongrass, fresh herbs, and aromatic spices, paired with a rich coconut milk base. This comforting curry includes a variety of vegetables and oats, creating a deliciously nutritious meal perfect for a hearty lunch or dinner.

Ingredients:

• For the Curry:

  • 500 grams Chicken (cut into 2 cm pieces)
  • 2 Carrots (diced thin)
  • 100 grams Baby Corn (cut lengthwise)
  • 100 grams Broccoli (cut into florets)
  • 50 grams Green Beans (cut into 1-inch pieces)
  • 100 grams Button Mushrooms (sliced)
  • 50 ml Coconut Milk
  • 80 grams Instant Oats (Saffola Veggie Twist)
  • 8 Basil Leaves (torn)
  • 1 tsp Palm Sugar
  • Salt (to taste)
  • Oil (Saffola Active for cooking)

• For the Green Curry Paste:

  • 4 Green Chilies (chopped)
  • 3 Stalks Spring Onion (bulb & greens, roughly chopped)
  • 1/4 cup Coriander (Dhania) Leaves (roughly chopped)
  • 2-inch piece Galangal (or ginger, roughly chopped)
  • 5 cloves Garlic
  • 3 Stalks Lemongrass (pale section only, chopped)
  • 1 tsp Coriander (Dhania) Seeds
  • 1/2 tsp Whole Black Peppercorns
  • 1/2 tsp Cumin Seeds (Jeera)
  • 1/4 tsp Nutmeg (ground)

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Servings: 4

Instructions:

1. Make the Green Curry Paste:

   • In a blender or mixer jar, combine the spring onions, coriander leaves, galangal or ginger, garlic, lemongrass, coriander seeds, black peppercorns, cumin seeds, and ground nutmeg. Add a little water and blend to a smooth paste. Set the curry paste aside.

2. Prepare the Curry:

   • Heat oil in a heavy-bottomed pan. Add the freshly ground green curry paste and sauté it for a few seconds to release the aromas.
   • Add the chicken pieces to the pan, stirring well to coat them with the curry paste. Pour in 1/2 cup of water, season with salt, and cover the pan. Let the chicken cook thoroughly, absorbing the spices.
   • Once the chicken is cooked, add the coconut milk, oats, and 2 cups of water. Taste and adjust salt and spices if needed.

3. Add the Vegetables:

   • Add the chopped vegetables (carrots, baby corn, broccoli, green beans, and button mushrooms) to the curry. Reduce the heat to low and cook, stirring occasionally, for about 10 minutes until the vegetables are tender.

4. Final Touch:

   • Stir in the palm sugar and basil leaves. Mix well and taste once more to ensure the seasoning is just right.

5. Serve:

   • Serve the Thai Chicken Green Curry with Vegetables with hot steamed rice for a complete meal. You can also pair it with a side like Thai Stir Fried Green Beans for a delightful feast.

Enjoy the comforting flavors of this Thai-inspired green curry, perfect for a nutritious lunch or dinner.