Thai Green Chicken Curry. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. The Thai green curry paste ingredients are an epic flavour combo that won't disappoint. Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen!

Spicy Chicken Wings, Thai Green Curry Rice & Green Beans with Chilli Peanut Dressing Popular in central Thailand, green curry is a dish combining a paste made with ingredients such as green chilis, ginger, lemongrass, fish sauce, and The consistency of the sauce can be adjusted by the amount of coconut milk used. This Thai green curry chicken recipe features chunks of tender. You can cook Thai Green Chicken Curry using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Thai Green Chicken Curry

1. Prepare of Coconut milk solids (Chaokoh brand).
2. It's 4 oz of green curry paste (Maesri brand).
3. Prepare 4 of chicken thighs (cut into bite sized pieces).
4. You need 1 tbs of fish sauce and salt (to taste).
5. Prepare 4-5 of Thai eggplants (cut into bite sized pieces).
6. Prepare of Thai basil.
7. Prepare of Sliced chilli.
8. Prepare 1 cup of water.
9. It's of Chicken feet or fish (optional substitution for thighs).

This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. Fresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple. The reward for this work lies in the flavor - fresh green curry has a vibrant flavor that a store-bought paste just can't. Quick Thai Green Curry Chicken with Homemade Paste (Low FODMAP).

Thai Green Chicken Curry instructions

1. Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly.
2. Cook the chicken (or chicken feet) in the coconut milk and curry paste.
3. Add water to adjust thickness and bring back to a boil.
4. Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart.
5. If using fish instead of chicken, add after eggplant is cooked.
6. Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara).
7. Garnish with Thai basil and sliced chili.
8. Eat with rice or Thai rice noodles.

Luckily, when it comes to Thai green curry, it is shockingly easy. My quick stir-fry version below might be lacking a few threads of authenticity (mainly the kefir lime), but it was incredibly satisfying on all other fronts. Delicious and easy green curry with chicken in rich coconut curry sauce. In Thailand, the curry is made with these. Save time by using ready-made paste in this truly tasty Thai green curry.