Thai Green Chicken Curry
Thai Green Chicken Curry

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, thai green chicken curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Thai Green Chicken Curry is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Thai Green Chicken Curry is something which I’ve loved my whole 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 recipe, we have to first prepare a few ingredients. You can cook thai green chicken curry using 9 ingredients and 8 steps. Here is how you cook that.

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

We used to buy a green (brown) curry paste that was relatively mild. I think it was the one made by Thai Taste. 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.

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

Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). 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.

So that’s going to wrap it up with this exceptional food thai green chicken curry recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!