{"id":27333,"title":"Thai green curry chicken – \u0e40\u0e40\u0e01\u0e07\u0e40\u0e02\u0e35\u0e22\u0e27\u0e2b\u0e27\u0e32\u0e19\u0e44\u0e01\u0e48","modified":"2025-02-06T11:05:58+01:00","plain":"An incredible recipe for Thai green curry chicken, better than in a restaurant!\n\n\n\nWe're back today with a delicious Thai recipe from our contributor C\u00e9line. For those who don't know her, that's her gorgeous manicure featured in the photos of the quick chili oil recipe. \n\n\n\nPerfect with chili oil!\n\n\n\nAnyway, today we're talking curry, and not just any curry: Thai green curry chicken, as famous as it is spicy.\n\n\n\nWhat is Thai green curry chicken?\n\n\n\nThai 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.   \n\n\n\nIf you like Southeast Asian curries, check out my Khmer amok fish.\n\n\n\nThais 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.   \n\n\n\nThis dish is not only a feast for the senses, but also a cultural experience, offering an insight into Thai culinary traditions.\n\n\n\n\n\n\n\nThe main ingredients of Thai green curry chicken\n\n\n\nNeutral 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.   \n\n\n\nGreen 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 \n\n\n\nCoconut milk: Adds sweetness and richness to the sauce, balancing the heat of the curry paste.\n\n\n\n\n\n\n\nPalm sugarUsed to sweeten the dish and balance salty and spicy flavours.\n\n\n\nKaffir (combava) leaves: Add a touch of citrus and freshness to the dish.\n\n\n\nThai eggplant: These vegetables absorb the sauce well and add a different texture.\n\n\n\nEggplants tha\u00ef petits pois: Similar to eggplants tha\u00ef, but smaller and often sweeter.\n\n\n\nThai basil (horapha): Adds a herbaceous, aromatic note at the end of cooking.\n\n\n\nFish sauceGives the sauce umami depth, like Vietnamese chicken curry.\n\n\n\nBird peppers (optional): For those who like a spicier dish, they can be added at the end.\n\n\n\n\n\n\tAuthentic Thai green curry chicken\n\t\t\n\t\tAn incredible recipe for Thai green curry chicken, better than in a restaurant!\t\n\t\n\t\t\t\n\t\n\t\t2 tablespoons neutral oil3 tablespoons green curry paste (caution: if you can't tolerate spicy food, reduce the dose of curry paste.)400 ml coconut milk2 chicken cutlets or 2 chicken thighs, cut into pieces.2 tablespoons palm sugar7 leaves by Kaffir (combava)4 Thai eggplant1 small handful of Thai eggplants peas1 handful of Thai basil (horapha)1 tablespoon of fish sauce1 2 peppers (optional)\t\n\t\n\t\tCut chicken into large piecesCut eggplants into quartersOver medium-high heat, fry the green curry paste with oil in a wok for about 2min.Add the chickenFry 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). \t\n\t\n\t\t\t\n\t\n\t\tMain courseThaichicken curry, chicken curry, Thai green curryPoulet, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27333"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27333\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23661"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}