How to Cook Thai Green Curry With Chicken

Serves: 2-3

Preparation time: 10 mins

Cooking time: 25 mins

Ingredients needed to make Thai Green Curry With Chicken:

• 1 lb chicken
• 4 eggplants, quartered
• ¼ cup pea eggplant, stemmed
• 1 chili pepper, sliced
• 4-5 kaffir lime leaves
• 3 Thai basil sprigs, rinsed
• 1 cup coconut milk
• 1 cup water
• 2 tbsp Thai green curry paste (recipe below)
• 2 tbsp fish sauce
• 1 tbsp sugar

For Thai green curry paste:

• 1 lemongrass stalk
• 1 shallot, sliced
• 1 Thai ginger, thinly sliced
• 3 green chillies, sliced
• 4-5 garlic cloves
• ½ cup fresh basil leaves
• ½ cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tsp packaged shrimp paste
• 3 tbsp fish sauce
• ½ tsp ground coriander
• ½ tsp ground white pepper
• ½ tsp ground cumin
• 1 tsp brown sugar
• 3 tbsp coconut milk

Cooking instructions for Thai Green Curry With Chicken:

• To prepare the curry paste, dump all its ingredients into a food processor and pulse them into a smooth and fragrant paste.
• Whisk in an extra splash of lemon juice in case it turns toot salty and refrigerate it in an airtight container for as long as a week.
• Chop the chicken into smaller chunks and rip off the central vein of the kaffir lime leaves.
• Empty ½ cup of coconut milk into a pot and spoon in the green curry paste.
• Give it a good stir to mix well and cook over moderate heat, while stirring at times, until the cream floats on top.
• Continue to cook over reduced heat until a layer of greenish oil forms on the surface and the spices in the Thai green paste gives out a pleasant aroma.
• Dump the chicken into the simmering curry and give it a nice stir until well coated with the curry.
• Continue to simmer for a couple of minutes or until the chicken is half cooked.
• Stir in the eggplant quarters and whisk in rest of the coconut milk as well as a cup of water.
• Cook for about 10 minus or until the chicken is cooked through.
• Throw in the pea eggplants, followed by a splash of fish sauce, a dash of seasonings and sugar; it should taste slightly salty with a faint aftertaste of sweetness.
• Add the lime leaves, followed by red chili pepper slices, stir them all together and bring the mixture to a boil.
• Reduce the heat and stir in the Thai basil.
• Stir the curry for the final time and turn off the heat right away to reserve the green colour of the basil.
• Tip the contents of the pot into a large serving bowl and serve alongside steamed rice or noodles.

 Image credit: Wikimedia Commons