Here's a truly authentic Thai Green Chicken Curry recipe! I can confidently say it's authentic because I learned it straight from the source!
Jump to:
- Thai Food - a journey thanks to Baan Thai at the Oberoi Grand
- Similarities between Indian and Thai Cooking
- The Thai Cook-off
- Recipe of Thai Green Chicken Curry
- Recipe Card
- Have you tried the Perfect Thai Green Curry recipe from debjanir rannaghar!
- Here's the Thai Green Chicken Curry Recipe Pin for your pinterest board
Thai Food - a journey thanks to Baan Thai at the Oberoi Grand
I was thrilled when I received a call from the lovely lady at The Oberoi Grand. She announced, "Debjani, we're planning a cook-off between Kolkata's food bloggers!" Soon after, an email arrived with the details: a Thai food cooking competition at Baan Thai! To be honest, I was a bundle of nerves.
The cook-off was exciting, but I wasn't so sure of myself. It was a fantastic chance to learn the secrets of Thai cuisine, but the competition would be fierce! After all, there was a professional chef turned blogger, someone who visits Thailand every few months, and others with extensive knowledge of international food. Compared to them, I felt like a complete beginner!
The Thai Cook-Off took place at Baan Thai, one of Kolkata's best restaurants for authentic Thai dishes. Four teams, each with two participants, entered the Baan Thai kitchen, excitedly putting on our chef's caps and aprons.
Chef Klay Samsuay, the head chef of Baan Thai, was present to guide us through the authentic preparation of two signature Thai dishes! The cook-off, where we would try to replicate Chef Klay's creations, was about to begin. I felt quite nervous, knowing my Thai cooking skills mainly involved using pre-made curry paste! It was fascinating, however, to watch the Chef effortlessly demonstrate the cooking process.
He swiftly prepared Som Tam (Raw Papaya Salad) and Thai Green Chicken Curry with remarkable ease.
Aside from watching him cook, I was particularly intrigued by the similarities between Indian and Thai cuisine, especially the way he fried the Thai curry paste and used a mortar and pestle while making the salad.
Similarities between Indian and Thai Cooking
That day, I noticed distinct parallels between Indian and Thai food. It's clear that both countries share a rich culinary heritage!
The similarities between Indian and Thai cuisine go beyond just the generous use of coconut milk. From the vegetables they favor to the sweeteners they employ, the connections are plentiful!
Curry
Take curries, for instance. This beloved dish holds a special place in both culinary traditions. While variations abound, certain spices and ingredients like turmeric, ginger, tamarind, and chilies frequently appear in both Indian and Thai versions.
Use of Sweetening Agent
The use of sweeteners is another shared trait. In India, especially in West Bengal and Gujarat, adding a touch of sweetness to savory dishes is common. Thailand follows suit! I even saw a chef substitute palm sugar with jaggery in a Thai curry, explaining that using sweetening agents is a regular practice.
Coconut-based dessert
And let's not forget coconut-based desserts! From Narkel Naru to Barfi to Patisapta Pitha, India's love for coconut in sweets is well-known, mirroring Thailand's own passion for this versatile ingredient.
The Thai Cook-off
Speaking of cooking, at the cook-off, each team received all the necessary ingredients, an induction oven, and a shared mortar and pestle. I was paired with Farhana, a local food blogger. We had a fantastic afternoon creating delicious food together.
The judges, including the Acting Consulate General from the Royal Thai Consulate General-Kolkata and her team, along with the chefs, arrived to taste our creations. They spent a good twenty minutes carefully examining each dish. We all wondered if our cooking had been successful enough for them to survive the experience! All joking aside, they eventually chose the best dishes based on taste and hygiene. Although our team didn't win, we were just glad the judges were still alive after trying our Green Thai Curry and Papaya Salad!
It was wonderful working with my partner, Farhana. She was a fantastic team player, and I noticed that same spirit in all the teams. Everyone was clearly dedicated to their cooking, proving once again how passionate we all are about food.
After the Cook-Off!
The cook-off concluded with a delicious Thai feast at Baan Thai. They treated us to some of their very best dishes from the restaurant's menu.
Recipe of Thai Green Chicken Curry
Speaking of Thai food, here's Chef Klay Samsuay's authentic Thai Green Chicken Curry recipe! The Oberoi Grand kindly provided us with fresh ingredients, and I was inspired to recreate the curry at home. I'm sharing the recipe below, including possible substitutions, additions, and a few alterations. Check the note for all the details.
Recipe Card
Authentic Green Thai Chicken Curry recipe
Ingredients
- 300 g Boneless Chicken cube
- 4 tablespoon Green Thai Curry Paste
- 400 ml Coconut Milk
- 1 cup Egg Plant cubed*, I have used Thai aborigine
- 3 Shallot optional
- 1 tablespoon Fish Sauce *
- 1 cup Stock
- 1 teaspoon Palm Sugar/ Jaggery
- 10 Sweet Basil
- 10 Kaffir lime leaves
- 3 Lemongrass optional
- 1 tablespoon Vegetable Oil
Instructions
- Wash and pat dry chicken pieces.
- Now cut Eggplant into thick strips.
- Peel the Shallot and cut into halves.
- Chop the Lemongrass.
- Heat the Oil in a pan.
- Now add the Green Thai Curry Paste and fry till the mixture leaves the edge of the pan and emits aroma.
- Add chopped shallot and lemongrass and fry.
- Add Chicken cubes and cook for 2-3 minutes.
- Now add ⅓ of the coconut milk and boil the mixture in low flame.
- Add rest of the coconut milk followed by the Eggplant, half of hand-crushed Basil and Kaffir lime leaves and cooor around 10 minutes.
- Add fish sauce and Jaggeri or the Palm sugar in between.
- Stir the curry in between and add stock or water if required.
- Given the Curry paste is having salt; there is no need to add the same in excess.
- However, you can check and adjust.
- Finish the Thai Green Chicken Curry with few more pieces of hand-crushed Basil and Kaffir lime leaves.
- Serve the Thai Green Chicken Curry hot with Jasmine rice.
Notes
- Replace Fish Sauce with Soy Sauce if not available.
- I have used Thai Eggplants which can be replaced with locally available one.
- Palm Sugar or jaggery can be replaced with Sugar
- You can add any vegetable of your choice to the Thai Curry
- you can replace chicken with seafood as well.
Disclaimer:
I was invited to the Cook-off by The Oberoi Grand. This Thai Green Chicken Curry recipe is adapted from Chef Samsuay's original.*
Here's another interesting post on use of mortar pestle for your reference. This particular tool is a must to make several thai delicacies.
Have you tried the Perfect Thai Green Curry recipe from debjanir rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Thai Green Chicken Curry Recipe Pin for your pinterest board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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