Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, thai green chicken curry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Thai Green Chicken Curry is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Thai Green Chicken Curry is something that I’ve loved my whole life. They’re fine and they look wonderful.
To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen!
To get started with this recipe, we have to first prepare a few components. You can cook thai green chicken curry using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai Green Chicken Curry:
- Get 1-2 tbsp green curry paste
- Prepare 6 chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips
- Prepare 400 ml tin coconut milk
- Make ready 2 lime leaves (optional)
- Get 2-3 tbsp Thai fish sauce
- Get 1-2 tbsp palm sugar
- Prepare handful green beans, trimmed
- Take 1 small tin of bamboo shoots
- Prepare 1-2 handful basil leaves
- Make ready 1 small cup of spinach juice (optional)
- Take To serve
- Get Thai fragrant rice, cooked according to packet instructions
We used to buy a green (brown) curry paste that was relatively mild. I think it was the one made by Thai Taste. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. It's a very authentic-tasting Thai curry chicken.
Steps to make Thai Green Chicken Curry:
- Heat a couple tbsps of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.
- Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see gorgeous green oil separated from the coconut milk.
- Add green beans and bamboo shoots.
- Add spinach juice (for more beautiful green in the curry. This is my special touch as it will make the curry sauce rich in green colour) you can simply blend it with food blender and use just the juice. Then continue to simmer for 2-3 minutes
- Stir regularly, until just tender. Add some basil leaves at the last minute and stir well.
- To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry.
Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. Few dishes are as satisfying as a freshly made green curry. The curry paste itself, made here with fresh cilantro stems, lemongrass, shallot, chilies, and ginger, is a treat to inhale.
So that’s going to wrap it up for this exceptional food thai green chicken curry recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
