Authentic Thai Green Curry with Chicken
ID: ccf7b95a...
A classic, aromatic, and rich Thai green curry featuring tender chicken thighs and Thai eggplants. This recipe shows you how to enhance store-bought curry paste to easily achieve a vibrant, restaurant-quality flavor at home.
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🍳 Cooking Flow
Pound Thai basil, fingerroot, and shrimp paste into the store-bought curry paste to enhance its fresh herbal flavor and umami. → Boil 1/2 cup of coconut milk, add the paste, and sauté until the fragrant coconut oil separates and floats. → Toss in the chicken thighs, then pour in the remaining coconut milk, stock, palm sugar, fish sauce, and bruised lime leaves, simmering for 10 minutes. → Add Thai eggplant wedges, pushing them fully under the liquid, and cook for 2-3 minutes until fork-tender. → Turn off the heat, stir in bell peppers and fresh Thai basil leaves, adjust seasoning with fish sauce, and serve.
Cooking Steps
Brief Cooking Order
Pound Thai basil, fingerroot, and shrimp paste into the store-bought curry paste to enhance its fresh herbal flavor and umami. → Boil 1/2 cup of coconut milk, add the paste, and sauté until the fragrant coconut oil separates and floats. → Toss in the chicken thighs, then pour in the remaining coconut milk, stock, palm sugar, fish sauce, and bruised lime leaves, simmering for 10 minutes. → Add Thai eggplant wedges, pushing them fully under the liquid, and cook for 2-3 minutes until fork-tender. → Turn off the heat, stir in bell peppers and fresh Thai basil leaves, adjust seasoning with fish sauce, and serve.
Introduction
A classic, aromatic, and rich Thai green curry featuring tender chicken thighs and Thai eggplants. This recipe shows you how to enhance store-bought curry paste to easily achieve a vibrant, restaurant-quality flavor at home.
Step 1
To enhance the store-bought paste: finely julienne a small handful of Thai basil leaves (and green chili if using) and pound them in a mortar and pestle into a paste. Add sliced fingerroot (krachai) and pound it in as well.
Step 2
Add the fermented shrimp paste (kapi) and the store-bought green curry paste into the mortar. Pound everything together until thoroughly combined and uniform.
Step 3
Pour about 1/2 cup of the coconut milk into a pot and bring it to a boil over medium-high heat. Add the enhanced curry paste and sauté, stirring constantly, for a few minutes until highly fragrant and the coconut oil begins to separate and float to the top.
Step 4
Add the chicken thigh pieces into the pot and stir well to coat them completely with the curry paste.
Step 5
Add the remaining 1 cup of coconut milk, chicken stock, palm sugar, and fish sauce. Tear the makrut lime leaves (discarding the tough center stems) to release their aroma, and drop them into the pot. Bring the liquid to a simmer and cook for about 10 minutes until the chicken is tender.
Ingredients List
Important Notes
Using chicken thighs is highly recommended because they stay juicy and tender during the simmering process, whilst releasing flavorful juices into the curry broth.
Keep cut Thai eggplants submerged in water until cooking to prevent them from turning brown.
Never add raw curry paste directly to the simmering curry if you find it too weak. Sauté the extra paste in oil separately first, dilute with a bit of stock or coconut milk, and then stir it in.
Avoid weak, westernized brands like 'Thai Kitchen' curry paste as they lack authentic heat and depth of flavor; choose brands like Mae Ploy or Aroy-D instead.
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