This Thai Green Chicken Curry is one of my favorite dishes. It’s intensely spicy with a just a hint of sweetness. It’s delicious, fragrant and creamy. Fans of spicy food will love all the combination of flavors of this dish. Serve this at dinner parties and it will surely impress your guests!
Thai Green Chicken Curry
This Thai Green Chicken Curry is one of my favorite dishes. It’s intensely spicy with a just a hint of sweetness. It’s delicious, fragrant and creamy. Fans of spicy food will love all the combination of flavors of this dish. Serve this at dinner parties and it will surely impress your guests!
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RateServings: 4
Ingredients
- 500 gms Boneless and Skinless Chicken Thighs cut into bite pieces
- 2 cups Chicken Stock
- 1 1/2 cups Coconut Cream
- Zest of 2 Limes
- 2 tbsp Lime Juice
- 2 small Eggplants halved lengthways and cut into 1-inch pieces
- 1 tbsp Green Curry Paste
- 1 tbsp Ginger grated
- 3 cloves Garlic finely chopped
- 1 stalk Lemongrass discard the outer leaves
- 1 tbsp Brown Sugar
- 1 tbsp Thai Fish Sauce
- 2 pcs Red Chili
- 1 tbsp Thai Basil
- 3 pcs Kaffir Lime Leaves
- Salt to taste
Instructions
- Zest the 2 limes first and squeeze the lime juice.
- Fold the lemongrass stalks and tie with kitchen string or trim it.
- In a wok or large frying pan, heat the oil over medium heat, and saute garlic until golden brown. Don’t burn the garlic or it will taste bitter.
- Add the green curry paste and grated ginger. Stir briefly for a few seconds – this will release all the flavors.
- Add the chicken and stir-fry, tossing to prevent from burning, this will take about 2-3 minutes or until seared.
- Pour the chicken stock, coconut cream, lime leaves, kaffir leaves, and lemongrass stalks.
- Turn the heat down to a simmer.
- Add the fish sauce and stir slowly.
- Add the zest of lemon and lemon juice for a citrusy flavor.
- Put in the sliced eggplants and simmer for about 10-12 minutes or until the chicken is cooked.
- Add the Thai basil, and chili and simmer for 1 more minute.
- Add more salt or fish sauce, if needed. Stir for few seconds to blend more all the flavors together.
- Remove the lemongrass stalk and place the chicken green curry in a serving dish.
- Garnish with Thai basil leaves and some chili.
- Serve with steamed Jasmine rice.
Notes
Green curry paste varies in the heat level. I suggest to start with 2 teaspoons and increase the amount based on your preference.
