Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, thai green chicken curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Easy & Delicious Dishes With Best Rating. Learn The Best Collection of Recipes & Dishes From Our Professional Chefs. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner.
Thai Green Chicken Curry is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Thai Green Chicken Curry is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare Coconut milk solids (Chaokoh brand)
- Get 4 oz green curry paste (Maesri brand)
- Take 4 chicken thighs (cut into bite sized pieces)
- Get 1 tbs fish sauce and salt (to taste)
- Get 4-5 Thai eggplants (cut into bite sized pieces)
- Get Thai basil
- Take Sliced chilli
- Prepare 1 cup water
- Take Chicken feet or fish (optional substitution for thighs)
Sear the chicken pieces in the skillet until browned. To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. 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.
Instructions to make Thai Green Chicken Curry:
- Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly
- Cook the chicken (or chicken feet) in the coconut milk and curry paste
- Add water to adjust thickness and bring back to a boil
- Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart
- If using fish instead of chicken, add after eggplant is cooked
- Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)
- Garnish with Thai basil and sliced chili
- Eat with rice or Thai rice noodles
You're going to love this Thai green curry! If you follow this authentic Thai green curry recipe, and pound the green curry paste. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered "medium" heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists–some brands contain shrimp and some don't. Heat oil in large saucepan over medium heat.
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