Thai Green Curry with Chicken
ID: 2aba8087...
A rich and fragrant classic Thai green curry featuring tender chicken, bamboo shoots, and Thai eggplants simmered in a creamy coconut broth. It is perfectly balanced with sweet, savory, and herbaceous notes from palm sugar, fish sauce, kaffir lime, and fresh Thai basil.
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🍳 Cooking Flow
Prep the chicken and vegetables, soaking the eggplants in cold water to keep them white. → Stir-fry the green curry paste in coconut oil, then fry with the top thick layer of coconut milk until the oil separates. → Add the chicken, pour in chicken stock, and simmer covered for a few minutes until cooked. → Add the remaining coconut milk, bamboo shoots, eggplants, palm sugar, and fish sauce, then simmer until hot. → Toss in the sweet peppers and kaffir lime leaves, turn off the heat, and stir in the fresh Thai basil.
Cooking Steps
Brief Cooking Order
Prep the chicken and vegetables, soaking the eggplants in cold water to keep them white. → Stir-fry the green curry paste in coconut oil, then fry with the top thick layer of coconut milk until the oil separates. → Add the chicken, pour in chicken stock, and simmer covered for a few minutes until cooked. → Add the remaining coconut milk, bamboo shoots, eggplants, palm sugar, and fish sauce, then simmer until hot. → Toss in the sweet peppers and kaffir lime leaves, turn off the heat, and stir in the fresh Thai basil.
Introduction
A rich and fragrant classic Thai green curry featuring tender chicken, bamboo shoots, and Thai eggplants simmered in a creamy coconut broth. It is perfectly balanced with sweet, savory, and herbaceous notes from palm sugar, fish sauce, kaffir lime, and fresh Thai basil.
Step 1
Cut the chicken breast into bite-sized pieces, ensuring they are not sliced too thin.
Step 2
Remove the stems and cut the Thai eggplants into quarters. Place them immediately into a bowl of ice-cold water to prevent oxidation and browning.
Step 3
Slice the bamboo shoots into long, thin strips.
Step 4
Cut the sweet red peppers into long strips, discarding the seeds.
Step 5
Prepare the kaffir lime leaves by folding them in half and tearing out the tough center rib.
Ingredients List
Important Notes
Always use low heat when frying the curry paste to prevent it from scorching and turning bitter.
Eggplants oxidize quickly. Soaking them in ice-cold water is crucial for keeping their flesh white.
Separating the oil from the coconut cream first is the traditional way to build a shiny, rich, and fragrant curry base.
If you prefer soft eggplants, let them simmer a bit longer; if you prefer them with a crunch, proceed with the final steps as soon as they are added.
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