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.
thai green curry chicken
boneless skinless chicken thighs
(cut into bite-sized pieces) (675g)
kaffir lime leaves
(cut into small pieces)**
green bird’s eye chilies
(cut into small pieces)
(coriander), including stems and roots
(slice bottom third into rings)
or ginger root
(shrimp paste), toasted
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.
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. .
Cook for another 3 minutes. Turn off the stove.
Allow curry to sit for 10 minutes before serving.
**For a spicier curry, use 10 to 12 bird’s eye chilies (omit serrano chilies) or any combination of the two.
Tried this recipe?