Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thai green chicken curry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen!
Thai Green Chicken Curry is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Thai Green Chicken Curry is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook thai green chicken curry using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Thai Green Chicken Curry:
- Prepare Coconut milk solids (Chaokoh brand)
- Get 4 oz green curry paste (Maesri brand)
- Make ready 4 chicken thighs (cut into bite sized pieces)
- Prepare 1 tbs fish sauce and salt (to taste)
- Prepare 4-5 Thai eggplants (cut into bite sized pieces)
- Take Thai basil
- Make ready Sliced chilli
- Make ready 1 cup water
- Prepare Chicken feet or fish (optional substitution for thighs)
Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce. Delicious and easy green curry with chicken in rich coconut curry sauce. In Thailand, the curry is made with these.
Steps to make Thai Green Chicken Curry:
- Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly
- Cook the chicken (or chicken feet) in the coconut milk and curry paste
- Add water to adjust thickness and bring back to a boil
- Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart
- If using fish instead of chicken, add after eggplant is cooked
- Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)
- Garnish with Thai basil and sliced chili
- Eat with rice or Thai rice noodles
This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. Few dishes are as satisfying as a freshly made green curry. The curry paste itself, made here with fresh cilantro stems, lemongrass, shallot, chilies, and ginger, is a treat to inhale. My deliciously rich and aromatic Thai green chicken curry recipe with homemade curry paste. I'll show you how to make it mild or spicy with a vibrant creamy sauce.
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