Thai Green Chicken Curry
Thai Green Chicken Curry

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, thai green chicken curry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai Green Chicken Curry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Thai Green Chicken Curry is something that I have loved my entire life. They are fine and they look fantastic.

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. Thai Green Curry with Chicken Thai Green Curry with Chicken.

To get started with this recipe, we have to prepare a few components. You can have thai green chicken curry using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Thai Green Chicken Curry:
  1. Make ready Coconut milk solids (Chaokoh brand)
  2. Get 4 oz green curry paste (Maesri brand)
  3. Take 4 chicken thighs (cut into bite sized pieces)
  4. Get 1 tbs fish sauce and salt (to taste)
  5. Get 4-5 Thai eggplants (cut into bite sized pieces)
  6. Prepare Thai basil
  7. Make ready Sliced chilli
  8. Take 1 cup water
  9. Get Chicken feet or fish (optional substitution for thighs)

Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. If you're looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered "medium" heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists–some brands contain shrimp and some don't.

Steps to make Thai Green Chicken Curry:
  1. Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly
  2. Cook the chicken (or chicken feet) in the coconut milk and curry paste
  3. Add water to adjust thickness and bring back to a boil
  4. Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart
  5. If using fish instead of chicken, add after eggplant is cooked
  6. Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)
  7. Garnish with Thai basil and sliced chili
  8. Eat with rice or Thai rice noodles

After you're finished cooking a pot of green curry, eat it along with freshly steamed rice. You're going to love this Thai green curry! If you follow this authentic Thai green curry recipe, and pound the green curry paste. Heat the oil in a large pan on high and brown chicken all over. Add the diced chicken to the skillet and cook until done.

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