Thai Green Curry Chicken
Thai green curry is an authentic traditional dish of Thailand. It uses fresh green chillies to make the curry paste instead of the red ones. In South Thailand bird's eye chillies are added in green Thai curry, to make it spicier and hotter. Otherwise, green curries are typically less spicy than other types of curries. You can also add an assortment of vegetables in the curry stew.
- 200 g Chicken thigh cut into chunks
- 2 ½ cup Coconut Milk
- 1/2 cup Water
- 1/2 qty Egg Plants
- 2 qty Red Chilli cut diagonally
- 3 pcs Kaffir Lime Leaf
- 1/4 cup Sweet Basil Leaf
- 2 tbsp Fish Sauce
- 2 tbsp Palm Sugar
- 1 qty Potato cut into cubes
- 1 tsp Coriander Powder
- 1 tsp Cumin
- 8 pcs Green Chilies
- 1 tsp Salt
- 1 cm Galangal
- 2 stalks Lemongrass
- 2 pcs Kaffir Lime Skin finely chopped
- 2 stems Coriander Root
- 6 cloves Thai Garlic
- 4 qty Shallots chopped
- 1 tsp Shrimp Paste
Prepare the green curry paste by pounding the peppercorns, coriander seeds and cumin. Then add in the chilli and salt, blend well.
Add in the remaining ingredients except shrimp paste.
Put shrimp paste in small increments and continue to pound till smooth and fine. Set aside for use.
In a heated saucepan, heat 1 tbsp oil and add in the green curry paste and sauté over low heat.
Reduce heat and gradually add 1 cup of coconut milk and stir till green oil surfaces.
Add the chicken, potatoes and lime leaves in, continues cooking for 3mins till meat is cooked thoroughly.
Add in remaining coconut milk and season with sugar and fish sauce. Add in egg plants and when egg plant is cooked, sprinkle in the sweet basil leaves and red chillies. Turn off heat and serve hot.