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.
Keyword : thai green curry chicken
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.
- 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.
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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