Transport yourself to the vibrant street markets of Thailand with this authentic green chicken curry recipe. The fragrant blend of aromatic herbs and spices, including pungent lemongrass, fiery chilies, and creamy coconut milk, creates a symphony of flavors that will tantalize your taste buds. This isn't your average takeout; we're diving deep into the heart of Thai cuisine, unlocking the secrets to a truly unforgettable dish. Imagine the rich, emerald-green sauce clinging to tender chicken, perfectly balanced between sweet, spicy, and savory.
Prepare to be amazed by the ease of recreating this culinary masterpiece in your own kitchen. This step-by-step guide will walk you through each stage, from expertly prepping the ingredients to achieving the perfect balance of flavors. Get ready to impress your friends and family with a taste of Thailand, all from the comfort of your home. Let's get cooking!
Tools Needed
- Pot
- Knife
- Colander
- Pan
Ingredients
- Chicken legs
- Salt
- Lemongrass
- Kaffir lime leaves
- Water
- Green curry paste
- Red curry paste
- Palm sugar
- Fish sauce
- Chicken seasoning powder
- Coconut milk: 250 ml
- Eggplant
- Chicken giblets
- Galangal
- Chili pepper: 1 (or more)
- Betel leaves
- Cherry tomatoes
Step-by-Step Instructions
Step 1. Prepare the Chicken and Ingredients
- Wash and clean the chicken legs thoroughly. Rub with salt to remove any smell and mucus. Rinse and air dry.
- Stew the chicken legs separately in boiling water with lemongrass and kaffir lime leaves for at least 2 hours until tender.
- Clean the chicken giblets, removing any fat or residue. Wash thoroughly with salt and rinse.
- Cut the chicken giblets and other ingredients into bite-sized pieces. Score the sausages for better cooking.
- Wash eggplant thoroughly with salty water to prevent browning. Cut into pieces.
Step 2. Build the Curry Base and Add Chicken
- Heat the pan, add coconut milk, and simmer until thickened.
- Add green and red curry paste, stir-fry until the oil separates.
- Season with palm sugar, fish sauce, and chicken seasoning powder. Stir-fry until the sugar dissolves.
- Add the chicken thighs, then the giblets. Stir-fry until cooked.
- Add galangal and torn kaffir lime leaves to enhance aroma and remove any meaty smell.
- Add the pre-stewed chicken legs and stir-fry to blend with the curry paste.
- Add the remaining coconut milk.
Step 3. Simmer and Finish the Curry
- Add the boiled chicken blood (washed thoroughly).
- Add the eggplant and cherry tomatoes to the boiling curry.
- Add the remaining kaffir lime leaves and chopped chili pepper.
- Add betel leaves and simmer until everything is cooked thoroughly.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Using pre-stewed chicken legs ensures tender meat and prevents a mucusy texture in the curry.
- Soaking eggplant in salty water prevents it from turning black.
- Simmering the coconut milk for longer will result in a thicker, richer curry.
- Using fresh coconut milk results in a clearer, more appealing curry.
- Cook coconut milk thoroughly to prevent spoilage.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 20-30g
- Protein: 35-45g
FAQs
1. Can I substitute chicken with other protein?
Absolutely! Tofu, shrimp, beef, or even vegetables work well. Adjust cooking time accordingly.
2. How can I adjust the spice level?
Control the heat by adjusting the amount of green chilies. Remove seeds for milder curry.
3. What if I don't have all the ingredients?
Don't worry! Many ingredients can be substituted. For example, you can use regular coconut milk instead of light coconut milk, and substitute fish sauce with soy sauce for a vegetarian option.
So there you have it – your very own delicious Thai green chicken curry! Enjoy the vibrant flavors and the satisfying feeling of creating this culinary masterpiece from scratch. Now, gather your friends and family, and savor every bite of this authentic Thai delight.