Thai Green Chicken Curry
Thai Green Chicken Curry

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, thai green chicken curry. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Unique branded noodles shipped from Asia and delivered to your door. Add the chicken strips and stir until coated in the curry paste. Tear the mushrooms into even pieces. Transfer to a plate using a slotted spoon.

Thai Green Chicken Curry is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Thai Green Chicken Curry is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook thai green chicken curry using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Thai Green Chicken Curry:
  1. Make ready Coconut milk solids (Chaokoh brand)
  2. Take 4 oz green curry paste (Maesri brand)
  3. Prepare 4 chicken thighs (cut into bite sized pieces)
  4. Get 1 tbs fish sauce and salt (to taste)
  5. Get 4-5 Thai eggplants (cut into bite sized pieces)
  6. Make ready Thai basil
  7. Take Sliced chilli
  8. Make ready 1 cup water
  9. Prepare Chicken feet or fish (optional substitution for thighs)

Scatter the curry with the beansprouts, crispy onions, sliced green chilli and Thai basil leaves, if using, then serve with steamed rice and lime wedges. Return chicken to the skillet, stirring to coat with the curry mixture. These Thai chicken curry recipes are fragrant, quick and easy that make a great alternative to a weekend take-away. You can go the distance and make your own Thai curry paste for maximum flavour.

Instructions to make Thai Green Chicken Curry:
  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

These Thai chicken curry recipes are fragrant, quick and easy that make a great alternative to a weekend take-away. You can go the distance and make your own Thai curry paste for maximum flavour. Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste. Make this with chicken or even entirely meat free. Green Thai curry is considered to be the spiciest - as green chillies (of the same variety) are usually hotter and sharper than red chillies.

So that’s going to wrap this up for this special food thai green chicken curry recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!