Thai Green Curry Chicken
🇹🇠Thailand
Ingredients
- 1¾ cups coconut milk, divided
- 1 cup unsalted chicken stock
- 1 lb boneless, skinless chicken thigh, cut into 1-inch pieces
- 2 tablespoons finely chopped palm sugar (or light brown sugar)
- 1½-2 tablespoons fish sauce
- 5 makrut lime leaves
- ½ lb Thai eggplant (or substitute 19 oz canned bamboo shoots)
- 1 cup Thai basil leaves
- ¼ red bell pepper, julienned
- 3½ tablespoons green curry paste
- 1 teaspoon fermented shrimp paste (gapi)
- 1 piece fingerroot (krachai), optional
- 15 Thai basil leaves, finely julienned, for garnish
- Jasmine rice, for serving
Steps
- In a pot, heat a few tablespoons of the thick coconut milk (from the top of the can) over medium heat until it starts to bubble and separate slightly.
- Add the green curry paste and fry, stirring frequently, until fragrant and the oil separates from the paste.
- Add the chicken pieces and stir to coat in the paste, cooking until the outside is no longer pink.
- Pour in the remaining coconut milk and chicken stock, and bring to a gentle boil.
- Add the palm sugar, fish sauce, and makrut lime leaves, stirring to dissolve the sugar.
- Add the Thai eggplant (or bamboo shoots) and simmer until the chicken and eggplant are cooked through, about 10 minutes.
- Stir in the red bell pepper and Thai basil leaves, and cook for another minute until just wilted.
- Taste and adjust seasoning with more fish sauce or sugar as needed.
- Serve hot over jasmine rice, garnished with julienned Thai basil.
Notes
If using chicken breast instead of thigh, add it later in the cooking process to prevent overcooking. Fingerroot (krachai) is optional but adds authentic aromatic flavor. An 'enhanced' curry paste can be made by blending store-bought paste with fresh aromatics and shrimp paste for deeper flavor.
Source: hot-thai-kitchen.com