Thai Green Chicken Curry
Thai Green Chicken Curry

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, thai green chicken curry. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. Heat the oil in a large pan on high and brown chicken all over.

Thai Green Chicken Curry is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Thai Green Chicken Curry is something which I have loved my whole life.

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:
  1. Get 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. Prepare Thai basil
  7. Take Sliced chilli
  8. Make ready 1 cup water
  9. Get Chicken feet or fish (optional substitution for thighs)

Curry paste will keep in the refrigerator for one week or frozen for one month. Green curry paste works particularly well with chicken and seafood. If you prefer, green curry paste is also available to purchase at most supermarkets. Heat oil in a wok until it starts to shimmer.

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

Add chicken breast slices, stirring until coated. Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste. Make this with chicken or even entirely meat free. With a sauce this good, you can put anything in it - and it will taste amazing! To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.

So that’s going to wrap it up with this special food thai green chicken curry recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!