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Home / Courses / Main Dish / Thai Green Curry Chicken

Thai Green Curry Chicken

By: 👩‍🦳 Linda · Published: 🖨 September 17, 2014 · Updated: 💻September 20, 2017 · 🗨 2 Comments

Recipe ▼

Make your own fragrant green curry spice paste from scratch for this Thai Green Curry Chicken with pea eggplants. So delicious with steamed Jasmine rice.

Make your own fragrant green curry spice paste from scratch for this Thai Green Curry Chicken with pea eggplants. So delicious with steamed Jasmine rice. | RotiNRice.com

I was totally bowled over the first time I tasted Thai Green Curry Chicken as a young adult in a restaurant in Kuala Lumpur. Even though Thailand is just north of the Peninsula, there were few Thai restaurants until the 1980’s. Curry is not new to me because we cook and eat curry at home regularly. Many of these curries have appeared on this blog. Most are Nyonya, Malay, and Indian style curries with a rich red gravy. Some are deliciously creamy, while others are appetizingly tangy. They are all to die for eaten with a heaping plateful of rice.

On the other hand, green curry is different. The only curry I can think of that comes close to it in taste is Chicken Korma. While green curry is not bright green in color, it definitely has a greener shade of color. It is deceivingly mild but do not underestimate its heat level. It can pack just as great a punch, if not more than their red counterpart. Those tiny bird’s eye chilies used in the spice paste measures around 100,000–225,000 Scoville units, which is at the lower range of the hotter habanero chili. Fortunately, the desired heat level can be specified at most restaurants.

Make your own fragrant green curry spice paste from scratch for this Thai Green Curry Chicken with pea eggplants. So delicious with steamed Jasmine rice. | RotiNRice.com

One of the ingredients found in most Thai green curries is pea eggplant. These eggplants are green in color and resemble green peas. However, there is no mistaking the bitter taste of these eggplants for peas. As such, it is often substituted with green peas to give the dish the same “look”. You can say it is an acquired taste but they can be quite tasty eaten in small quantities with the creamy sauce. I was pleasantly surprised to find them at the farmer’s market here in downtown Minneapolis. Please feel free to substitute the pea eggplants with green peas or the bigger sweet Thai eggplants as seen in this Tofu Eggplant Curry.

Make your own fragrant green curry spice paste from scratch for this Thai Green Curry Chicken with pea eggplants. So delicious with steamed Jasmine rice. | RotiNRice.com

In the recipe below, I used a mix of 2 serrano chilies and 3 bird’s eye chilies for a milder tasting curry. If you prefer it spicy, please use 10 to 12 bird’s eye chilies or any combination of the two. Unless you grow your own cilantro (a.k.a. coriander), the roots are hard to come by. Please use the leaves as well as stems of store bought cilantro for a stronger flavor. Thinly sliced beef, pork, fish, or shrimps will also work in this recipe.

Make your own fragrant green curry spice paste from scratch for this Thai Green Curry Chicken with pea eggplants. So delicious with steamed Jasmine rice. | RotiNRice.com
5 from 1 vote

Thai Green Curry Chicken

>Make your own fragrant green curry spice paste from scratch for this Thai Green Curry Chicken with pea eggplants. So delicious with steamed Jasmine rice.
Author : Linda Ooi
Course : Main Dish
Cuisine : Thai
Keyword : thai green curry chicken
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings : 6
Calories : 323kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • 1½ lbs boneless skinless chicken thighs (cut into bite-sized pieces) (675g)
  • 1 cup coconut milk (240ml)
  • 4 kaffir lime leaves
  • 1 tbsp fish sauce
  • 1 tsp salt
  • ½ cup pea eggplants (80g)

Spice Paste

  • 2 serrano chilies (cut into small pieces)**
  • 3 green bird’s eye chilies **
  • 3 shallots (cut into small pieces)
  • 3 cloves garlic
  • 4 stalks cilantro (coriander), including stems and roots
  • 2 stalks lemongrass (slice bottom third into rings)
  • 1 inch galangal or ginger root
  • ½ inch cube belacan (shrimp paste), toasted
  • 1 tsp black peppercorns
  • 3 tbsp vegetable oil
  • 2 tsp ground coriander
  • 1 tsp ground cumin

Instructions
 

  • Blend spice paste ingredients (except for ground coriander and cumin) with 2 tablespoons of water. Slowly add vegetable oil and blend until smooth.
  • Transfer spice paste to a bowl. Mix in ground coriander and cumin.
    Thai Green Curry Chicken-6
  • Heat oil in a medium sized pot and stir fry ground spice paste until fragrant, about 5 minutes.
  • Add chicken and stir till chicken turns opaque, about 3 minutes.
  • Pour in coconut milk
  • Add kaffir lime leaves and fish sauce. When it comes to a boil, reduce heat, cover, and let it simmer for 10 minutes.
  • Add salt and pea eggplants. .
    Thai Green Curry Chicken-8
  • Cook for another 3 minutes. Turn off the stove.
    Thai Green Curry Chicken-9
  • Allow curry to sit for 10 minutes before serving.

Notes

**For a spicier curry, use 10 to 12 bird’s eye chilies (omit serrano chilies) or any combination of the two.

Nutrition

Calories: 323kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

This fragrant and delicious Thai Green Curry Chicken is best served with steamed Jasmine rice. Do give it a try.

Make your own fragrant green curry spice paste from scratch for this Thai Green Curry Chicken with pea eggplants. So delicious with steamed Jasmine rice. | RotiNRice.com

Make your own fragrant green curry spice paste from scratch for this Thai Green Curry Chicken with pea eggplants. So delicious with steamed Jasmine rice. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎

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Categories: 🗂 Main Dish, Poultry, Southeast Asian Tags: 📋 coconut, curry, Thai

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Comments

  1. Ramona says

    September 27, 2014 at 7:19 am

    I have never seen these little eggplants before.. they are so cute! Love your fresh homemade curry sauce. I wonder if I can omit the cilantro (not a fan) and still make a good green curry.

    Reply
  2. Catherine says

    October 6, 2014 at 8:00 pm

    5 stars
    dear Linda, A lovely, healthy and delicious chicken meal. ~ Catherine

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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