An incredible recipe for Thai green curry chicken, better than in a restaurant!
We’re back today with a delicious Thai recipe from our contributor Céline. For those who don’t know her, that’s her gorgeous manicure featured in the photos of the quick chili oil recipe.
Anyway, today we’re talking curry, and not just any curry: Thai green curry chicken, as famous as it is spicy.
What is Thai green curry chicken?
Thai green curry chicken is an emblematic recipe of Thai cuisine, rich in flavor and color. Originating in the land of smiles, this dish is a harmonious blend of sweet and spicy, thanks to the use of coconut milk and green curry paste.
Thais often prepare it for special occasions or family gatherings, and it’s considered a dish that symbolizes hospitality and generosity. Ingredients such as Thai basil, kaffir lime leaves and green chillies add a depth of flavor that takes the taste buds on a journey.
This dish is not only a feast for the senses, but also a cultural experience, offering an insight into Thai culinary traditions.
The main ingredients of Thai green curry chicken
Neutral oil: Used to brown the green curry paste, it serves as a base for cooking and helps release the spices’ aromas. Sunflower, corn or just generic frying oil are suitable.
Green curry paste: This is the heart of the recipe, giving the dish its spicy, aromatic flavor. Discover my recipe for Thai green curry paste here
Coconut milk: Adds sweetness and richness to the sauce, balancing the heat of the curry paste.
Palm sugarUsed to sweeten the dish and balance salty and spicy flavours.
Kaffir (combava) leaves: Add a touch of citrus and freshness to the dish.
Thai eggplant: These vegetables absorb the sauce well and add a different texture.
Eggplants thaï petits pois: Similar to eggplants thaï, but smaller and often sweeter.
Thai basil (horapha): Adds a herbaceous, aromatic note at the end of cooking.
Fish sauceGives the sauce umami depth, like Vietnamese chicken curry.
Bird peppers (optional): For those who like a spicier dish, they can be added at the end.
Authentic Thai green curry chicken
Ingredients
- 2 tablespoons neutral oil
- 3 tablespoons green curry paste caution: if you can’t tolerate spicy food, reduce the dose of curry paste.
- 400 ml coconut milk
- 2 chicken cutlets or 2 chicken thighs, cut into pieces.
- 2 tablespoons palm sugar
- 7 leaves by Kaffir combava
- 4 Thai eggplant
- 1 small handful of Thai eggplants peas
- 1 handful of Thai basil horapha
- 1 tablespoon of fish sauce
- 1 2 peppers optional
Procédé
- Cut chicken into large pieces
- Cut eggplants into quarters
- Over medium-high heat, fry the green curry paste with oil in a wok for about 2min.
- Add the chicken
- Fry for 2-3 min.
- Add the coconut milk and simmer for 5 minutes.
- Then add the 2 types of Thai eggplant and the Kaffir lime leaves, and season with the fish sauce and palm sugar.
- Stir and simmer for a further 2 to 3 minutes.
- The eggplants should remain crisp.
- Stop cooking and add the Thai basil leaves.
- Serve immediately with white rice (you can add bird’s eye chilli to taste).
