Recipe of Perfect Thai Green Chicken Curry

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Thai Green Chicken Curry. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

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You can cook Thai Green Chicken Curry using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Thai Green Chicken Curry

1. You need of Coconut milk solids (Chaokoh brand).
2. Take 4 oz of green curry paste (Maesri brand).
3. It’s 4 of chicken thighs (cut into bite sized pieces).
4. You need 1 tbs of fish sauce and salt (to taste).
5. You need 4-5 of Thai eggplants (cut into bite sized pieces).
6. You need of Thai basil.
7. It’s of Sliced chilli.
8. Make ready 1 cup of water.
9. You need of Chicken feet or fish (optional substitution for thighs).

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.Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor.To make this Thai green chicken curry, you'll first need to sauté the onion until softened.

Thai Green Chicken Curry instructions

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.

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.

Add the diced chicken to the skillet and cook until done.Add the garlic, ginger, and coriander and cook until fragrant.Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and reduce the heat.Allow mixture to gently boil for.How to Make Thai Green Curry Chicken?