Thai Green Chicken Curry
Thai Green Chicken Curry

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, thai green chicken curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai Green Chicken Curry is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Thai Green Chicken Curry is something which I have loved my entire life. They’re 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 begin 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. Make ready Coconut milk solids (Chaokoh brand)
  2. Take 4 oz green curry paste (Maesri brand)
  3. Get 4 chicken thighs (cut into bite sized pieces)
  4. Get 1 tbs fish sauce and salt (to taste)
  5. Make ready 4-5 Thai eggplants (cut into bite sized pieces)
  6. Get Thai basil
  7. Prepare Sliced chilli
  8. Take 1 cup water
  9. Make ready Chicken feet or fish (optional substitution for thighs)

Thai green curry chicken (แกงเขียวหวานไก่) is an amazing Thai dish and a unique Thai curry. 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.

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

Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Heat oil in large saucepan over medium heat. Add coconut milk and fish sauce; bring to boil. Add the diced chicken to the skillet and cook until done. Add the garlic, ginger, and coriander and cook until fragrant.

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