This dish is a Thai delicacy which is oil free and can be easily prepared at home.  You can make it as curry or you can add some glass noodles at the last stage of preparation and use it as noodle soup. The spice and colour of the dish depends on how much chilli you use. Here you can rate the heat of the curry as very mild and can be given to kids(even the photo looks pale 🙂 ).

Preparation time : 15 mts

Cooking time : 30 mts

Serves: 4


  1. Chicken – 500 g(You can use chicken breasts cut long and thin for the soup)
  2. Small shallots – 12- 15
  3. Garlic – 5-6
  4. Ginger – 1″
  5. Green chilli – 6- 12
  6. Galangal – 2 “
  7. Lemon grass – 2 plant
  8. Lime zest – 1 tsp
  9. Coriander powder – 1 tsp
  10. Cumin powder – 1 tsp
  11. Water – 1 cup
  12. Shrimp paste – 1 “
  13. Lime leaves – 4- 5
  14. Coconut milk – 1/2 cup
  15. Palm sugar/ Jaggary – I lime size
  16. Thai basil – few leaves



  • In a food processer/ mixer add the ingredients from 2 – 8 and make a fine paste.


  • Heat a pan and add the grinded paste and cook in low fire till it is cooked and changed its colour slightly. You need to be patient at this stage and roast the paste without burning.


  • When the paste is cooked add coriander and cumin powder and roast it further.
  • Add in the shrimp paste and allow it to roast to reduce its strong smell.
  • Now you can add water+half of the coconut milk or if you are using fresh coconut milk then the thin coconut milk.
  • Add in the chicken pieces  lime leaves and palm sugar.
  • Allow the chicken to cook in medium heat.
  • When the chicken is cooked add in the rest of the coconut milk and basil leaves.
  • Remove the lime leaves before serving.