Authentic Green Thai Chicken Curry recipe
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!
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Servings: 4 People
Calories:
Cost: Rs 500
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.
