Thai Green Curry Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
370 kcal
-
Course
Main Course
Thai Green Curry Chicken
Description
Thai Green Curry Chicken features chicken thighs cooked with Thai eggplants, bamboo shoots, and red bell pepper in a sauce crafted from coconut milk and green curry paste. A homemade Thai basil paste, prepared by finely chopping basil leaves with vegetable oil, is stir-fried alongside the curry paste to build the base flavor. Kaffir lime leaves add a distinctive citrus aroma. Brown sugar and fish sauce are incorporated to balance sweetness and savory depth. The cooking method involves stir-frying the curry paste and basil paste with chicken and vegetables before adding the liquids to simmer.
This dish combines creamy coconut flavors with the herbal brightness of Thai basil and the tartness from kaffir lime leaves, resulting in a complex but harmonious taste. The textures vary from tender chicken and slightly crunchy bamboo shoots to soft Thai eggplants, contributing to an enjoyable mouthfeel.
The recipe suggests using store-bought green curry paste for convenience and mentions optional vegetable variations like baby corn and mushrooms. It is recommended to taste the curry for spiciness before adjusting the green curry paste amount. Aroy-D coconut milk is preferred for its thickness and creaminess, enhancing the curry's body. The basil paste can be prepared using a mortar and pestle or a chopper for convenience.
Ingredients
- 1 tablespoon green curry paste (Add more or less to your taste)
- 2 pieces chicken thighs (Boneless and skinless, 12 oz)
- ½ red bell pepper (Medium size)
- 4 eggplant Small, 4oz, Thai variety
- 1 can bamboo shoots (Small, 8oz)
- 6 kaffir lime leaves
- 1 can coconut milk (14 fl oz)
- ½ tablespoon vegetable oil (Stir fry the paste)
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce (Add fish sauce to your taste)
Basil paste:
- 1 cup basil leaves Thai variety
- 2 tablespoons vegetable oil
Instructions
- To make the basil paste, put one cup of Thai basil leaves and 2 tablespoons of vegetable oil into a chopper for a few seconds.
- Chop the Thai basil leaves until they are small and fine. (The best is to use a mortar & pestle grinding the Thai basil leaves.)
- After that, wash and cut ½ of red bell pepper into strips.
- Next, wash and cut 4 small Thai eggplants (4 oz).
- Cut 2 pieces of chicken thighs (12 oz) into strips.
- Turn on medium small fire, pour ½ tablespoon of vegetable oil into the non-stick pan. Add 1 tablespoon of green curry paste and the basil paste from step 1 & 2. Then, stir fry them a little bit.
- The following, add the chicken thighs and stir fry them a little bit.
- After, add the Thai eggplants and stir fry a little bit.
- Add 1 small can (8oz) of bamboo shoots and stir fry a little bit.
- The next step, add 2 tablespoons of brown sugar and 2 tablespoons of fish sauce. (Add fish sauce to your taste.) Stir fry them.
- Pour a can (14 fl oz) of coconut milk into the curry. Mix them well.
- Then, add 6 kaffir lime leaves. Stir them and let it simmer for a minute or 2.
- Lastly, add the red bell pepper and stir them a little bit.
- Thai green chicken curry is the best to serve with jasmine rice.
Notes
- Adjust the amount of green curry paste according to your preferred spice level and taste as you cook.
- Using store-bought green curry paste simplifies the preparation without compromising the flavor.
- Substitute or add vegetables like baby corn, mushrooms, or bell peppers to suit your preference.
- Prepare Thai basil paste by grinding fresh Thai basil leaves with vegetable oil, preferably using a mortar and pestle for best results.
- A thick, creamy coconut milk such as Aroy-D enhances the texture and richness of the curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 1mg | 0% |
| Sodium | 731mg | 30% |
| Potassium | 855mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 27mg | 30% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
