Thai Green Chicken Curry
Thai Green Chicken Curry

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thai green chicken curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Thai Green Chicken Curry is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Thai Green Chicken Curry is something which I’ve loved my entire life.

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!

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Get Coconut milk solids (Chaokoh brand)
  2. Make ready 4 oz green curry paste (Maesri brand)
  3. Prepare 4 chicken thighs (cut into bite sized pieces)
  4. Make ready 1 tbs fish sauce and salt (to taste)
  5. Make ready 4-5 Thai eggplants (cut into bite sized pieces)
  6. Prepare Thai basil
  7. Prepare Sliced chilli
  8. Make ready 1 cup water
  9. Get 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. It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods).

Instructions 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

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. We used to buy a green (brown) curry paste that was relatively mild. I think it was the one made by Thai Taste. Delicious and easy green curry with chicken in rich coconut curry sauce.

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