Thai Green Curry with Chicken
User Reviews
5
Thai Green Curry with Chicken
Description
Thai Green Curry with Chicken features chicken cooked with green curry paste infused in coconut milk, which releases oils that deepen the sauce's flavor and richness. Kaffir lime leaves and fresh basil add citrusy and herbal aromas, while eggplant provides a soft texture absorbing the curry essence.
The method involves heating coconut milk and curry paste to extract flavors, then cooking chicken and vegetables until tender. Finishing touches of soy sauce and sugar balance the heat and add umami and sweetness. Sliced red chili and fresh basil are added for garnish and added color and heat contrast.
Traditionally served with steamed basmati or jasmine rice, this curry offers a satisfying, comforting meal with a moderate spice level adjustable by the amount of curry paste and chili included. The combination of flavors and textures makes it suitable for those looking for a homestyle Thai dish with fresh ingredients.
Ingredients
- 100 g chicken you can substitute with pork, beef or fish, sliced cubes
- 1 Cup of coconut milk
- 1 broth glass, any type
- 1 Cup eggplant sliced
- 2-3 kaffir lime leaves
- 10-15 sweet basil leaves
- 1 red chili pepper sliced
- 1 Tablespoon green curry paste
- 1 Tablespoon soy sauce
- 1/2-1 Teaspoon sugar
Instructions
- Add the coconut milk to the wok and turn on medium heat.
- Add the green curry paste and stir well until you can see the oil coming from the coconut milk.
- Add chicken, lime leaves, and stir until chicken is cooked through.
- Add the eggplant and continue to stir for 3-4 minutes.
- After that, add the broth and bring to a boil, all over medium heat, then add the soy sauce and sugar and stir well.
- Once the vegetables are cooked, your delicious green curry is ready!
- Pour the curry into a bowl and garnish with red chili and basil leaves
- Serve with Basmati rice and enjoy!
User Reviews
Overall Rating
5
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