Thai green chicken curry
One of the most popular Thai dishes. Chicken in a spicy sauce with a subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk.
Ingredients
1 eggplant (pelled and diced)
2 tablespoons cooking oil (nut oil)
1 teaspoon curry paste (or to taste, Thai green curry paste)
1 teaspoon garlic (minced)
1 tablespoon lime juice
1 cup green beans (washed and trimmed)
salt (or to taste)
4 scallion (sliced, green onions or spring onions)
1 teaspoon Thai fish sauce
1 1⁄2 cups coconut milk
1 pound chicken (skinless and deboned chicken meat, diced)
3 tablespoons basil (finely chopped leaves, Thai basil)
Instructions
- Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel.
- Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute.
- Now we add the chicken and we continue cooking for 2-3 minutes more, until the chicken has bowned.
- Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring occasionally.
- Add the rest of the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender.
- Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice.
Total time
45 minutes
Cooking time
0 minutes
Preparation time
45 minutes
Yield
4 servings
Notes
Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.
The green curry paste has been measured for a very mild curry. Increase the amount to taste for a hotter dish.
Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.
Source
Thai cuisine.
Serve with long grain rice.
moderate, poultry
main course, dinner
Thai food recipes
Food in Asia
Food in Asia