VNiceFood
Recipe Card
How I Finally Nailed Authentic Thai Green Curry Chicken
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Calories
- 527 kcal
- Carbs
- 16.00 g
Ingredients
- 1¾ cupscoconut milk (divided)
- 1 cupchicken stock ((unsalted))
- 1 lbchicken thigh ((boneless, skinless, 1-inch pieces))
- 2 Tablespoonsfinely chopped palm sugar ((or light brown sugar))
- 1 ½ - 2 Tablespoonsfish sauce
- 5makrut lime leaves
- ½ lbThai eggplant ((or sub a 19-oz can of bamboo shoots))
- 1 cupThai basil leaves
- ¼red bell pepper ((or another mild red pepper, julienned))
- —Jasmine rice (for serving)
- 15Thai basil leaves ((finely julienned))
- 1 piecefingerroot ((krachai) (optional))
- 1 teaspoonfermented shrimp paste ((gapi))
- 3 ½ Tablespoonsgreen curry paste
Instructions
- 1
Pound julienned Thai basil into a fine paste with grachai and shrimp paste, or blend them in a blender with some chicken stock until smooth.
- 2
In a heavy-bottomed pot, bring about ¾ cup of the coconut milk to a full boil and add the curry paste, sautéing for 3-5 minutes.
- 3
Add chicken thigh and stir to mix with the paste.
- 4
Add remaining ingredients, twist and bruise the lime leaves, then add them to the pot. Bring to a simmer for 10-15 minutes.
- 5
Prepare eggplant if using and add to the pot, cooking until tender.
- 6
Add red peppers and Thai basil, mix and adjust seasoning. Serve with jasmine rice.