Thai Green Chicken Curry
Thai food is a common favourite among many, and is best known for its distinctive flavours & aroma. I have yet to meet anybody who dislikes Thai food :)
This dish is not only popular, but relatively easy to make. Once you've got all your ingredients prepped, this green curry can be prepared quickly with pleasant results. This curry keeps well in the fridge & is great for lunch/dinner the next day as well. Lets get started with our ingredients!
This dish is not only popular, but relatively easy to make. Once you've got all your ingredients prepped, this green curry can be prepared quickly with pleasant results. This curry keeps well in the fridge & is great for lunch/dinner the next day as well. Lets get started with our ingredients!
You will need:
400g chicken thigh / breast (cubed)
1 packet of Thai Green Curry paste
1 aubergine (cubed)
Carrot slices (use any vegetable that you like)
3 stalks of lemongrass (gently crushed)
Kaffir lime leaves
7 Bird-eye green chillies (sliced; use according to preference, omit if you prefer non-spicy)
1 tsp of fish sauce
1 tsp of brown sugar
1 small pack of coconut cream (200 ml)
2 tbsp vegetable oil
Salt (to taste)
This quantity serves 2, and you can substitute the chicken with any other meat, i.e. Beef or shrimp. You can completely omit the meat and use tofu or a variety of vegetables i.e. Baby corn, mushrooms, green beans. Anything, really!
Note that I have marinated the chicken cubes in some green curry paste & allowed it to sit for about 15 to 20 minutes.
400g chicken thigh / breast (cubed)
1 packet of Thai Green Curry paste
1 aubergine (cubed)
Carrot slices (use any vegetable that you like)
3 stalks of lemongrass (gently crushed)
Kaffir lime leaves
7 Bird-eye green chillies (sliced; use according to preference, omit if you prefer non-spicy)
1 tsp of fish sauce
1 tsp of brown sugar
1 small pack of coconut cream (200 ml)
2 tbsp vegetable oil
Salt (to taste)
This quantity serves 2, and you can substitute the chicken with any other meat, i.e. Beef or shrimp. You can completely omit the meat and use tofu or a variety of vegetables i.e. Baby corn, mushrooms, green beans. Anything, really!
Note that I have marinated the chicken cubes in some green curry paste & allowed it to sit for about 15 to 20 minutes.
The next step is to heat some oil in a heated non-stick wok/pan. Keep the flame on medium.
Add in the green curry paste shortly after and sauté it for a minute or so.
Add in the green curry paste shortly after and sauté it for a minute or so.
Add in the marinated chicken cubes & saute it together with the curry paste.
Throw in the crushed lemongrass stalks as well as the bird eye chillies.
Mix well for 2 minutes or so.
Put in the cubed aubergines & continue sautéing for a minute.
Make sure that the flame is on medium.
Throw in the crushed lemongrass stalks as well as the bird eye chillies.
Mix well for 2 minutes or so.
Put in the cubed aubergines & continue sautéing for a minute.
Make sure that the flame is on medium.
Pour in the coconut cream and add some water accordingly as the coconut cream will thicken the mixture.
You can adjust the amount of the coconut cream and water depending on how creamy or diluted you want the curry to be.
Keep stirring to avoid the coconut cream from clumping together.
This was when I threw in my sliced carrots.
Cover the lid & allow it to cook.
Remember to stir the curry every few minutes.
You can adjust the amount of the coconut cream and water depending on how creamy or diluted you want the curry to be.
Keep stirring to avoid the coconut cream from clumping together.
This was when I threw in my sliced carrots.
Cover the lid & allow it to cook.
Remember to stir the curry every few minutes.
Now you can add in the kaffir lime leaves for that added divine aroma.
Keep in mind to taste the curry to be sure if it needs more salt/sugar/fish sauce. This is completely up to preference.
I added half a teaspoon of brown sugar, half a teaspoon of fish sauce & a little bit of salt.
Keep in mind to taste the curry to be sure if it needs more salt/sugar/fish sauce. This is completely up to preference.
I added half a teaspoon of brown sugar, half a teaspoon of fish sauce & a little bit of salt.
Cover the wok & allow the curry to sit for a few minutes until the curry starts to bubble.
Once that is achieved, turn off the heat & the curry is ready to be served!
Once that is achieved, turn off the heat & the curry is ready to be served!
Its time to enjoy your delicious & aromatic green curry! Serve it with hot jasmine rice for a complete meal.
Squeeze some lime juice over the curry for some added zesty kick.
I hope this Instructable is helpful to you in preparing your own Thai green curry! Bon appétit!
Squeeze some lime juice over the curry for some added zesty kick.
I hope this Instructable is helpful to you in preparing your own Thai green curry! Bon appétit!