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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

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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Dish
Cuisine: Thai
Keyword: thai green curry chicken
Servings: 6
Calories: 323kcal
Author: Linda Ooi

INGREDIENTS

  • 1 tbsp vegetable oil
  • 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
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