Transport your taste buds to the vibrant streets of Thailand with this authentic Green Curry Chicken recipe. Forget bland takeout – this recipe delivers the explosive flavors of fresh green chilies, aromatic kaffir lime leaves, and rich coconut milk, all perfectly balanced to create a truly unforgettable dish. Succulent chicken is simmered in a fragrant, creamy sauce, infused with the subtle sweetness of bamboo shoots and the satisfying crunch of bell peppers. This isn't just a meal; it's a culinary journey.
Prepare for a delicious adventure as we guide you through each step of creating this remarkable Thai Green Curry Chicken. From expertly blending the aromatic paste to achieving the perfect balance of spice and creaminess, this step-by-step recipe ensures even novice cooks can master this classic Thai dish. Get ready to impress your family and friends with a taste of authentic Thai cuisine.
Tools Needed
- Pot
- Knife
- Cutting board
- Spoon
- Stove
Ingredients
- Chicken thighs: 2 large pieces
- Chicken blood: 1 lump
- Eggplant
- Green curry paste
- Red curry paste
- Coconut milk: 600ml + ½ cup
- Basil leaves
- Red chili peppers
- Palm sugar: 3 tbsp
- Fish sauce: 3 tsp
- Salt: 1 tbsp
- Rice vermicelli
Step-by-Step Instructions
Step 1. Prepare Ingredients & Cook Chicken
- Cut chicken thighs into pieces. Cut chicken legs in half, trim nails. Clean.
- Cut eggplant into 4 parts and soak in salted water.
- Boil chicken blood with a little salt until the water heats up. This helps absorb the green curry flavor.
- Remove the boiled chicken blood and set aside.
- Boil chicken legs until tender (about 15 minutes).
Step 2. Make the Curry
- In a pot, sauté green and red curry paste in coconut milk until fragrant.
- Add chicken and stir-fry until almost cooked.
- Add the remaining coconut milk and stir.
- Add the boiled chicken blood, eggplant, and red chili peppers.
- Season with palm sugar and fish sauce. Adjust spiciness with more curry paste if needed.
- Simmer until eggplant is tender and the sauce thickens.
Step 3. Finish and Serve
- Add basil leaves for aroma.
- Serve hot with rice vermicelli.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Soaking eggplant in salted water prevents discoloration.
- Boiling chicken blood first enhances its flavor absorption.
- Adding red curry paste adds color and depth of flavor.
Nutrition
- Calories: approximately 700-800
- Fat: 40-50g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I use pre-made green curry paste?
Yes, absolutely! Pre-made paste is convenient. However, for the most authentic flavor, making your own is recommended.
2. What type of chicken is best for this recipe?
Boneless, skinless chicken thighs are ideal. They stay moist and tender during cooking.
3. Can I adjust the spiciness?
Yes! Start with less chili in the paste, and add more to taste. You can also remove some of the seeds from the chilies for less heat.
Congratulations! You've successfully navigated the journey to creating an authentic Thai Green Curry Chicken. Enjoy the fragrant, flavorful results of your culinary adventure, and savor every delicious bite with a side of rice vermicelli. This recipe is sure to become a new family favorite.