Thai Green Chickeny Curry is another favorite dish of mine. It is so fragrant and creamy, and when you simmer this slowly the chicken absorbs all the exotic flavors of the ingredients…a succulent Thai dish that will impress everyone, especially big fans of spicy food!
This dish is intensely spicy with a hint of sweetness. Please be mindful that some green curry paste brands are flaming hot,; some brands are mild. So, I suggest to start with 2 teaspoons first before increasing it. You can reduce the chili and green curry paste if you prefer mild spice.
Once I’ve read from a book says PASSION is the core of our identity, and I agree with that strong statement. I love and enjoy what I do…every single moment of it. Am beyond grateful to God that there were no difficulties for me to find my passion and purpose in life. I get to feed people and make their tummies happy!
- 500 grams boneless and skinless Chicken Thighs, cut into bite pieces
- 2 cups Chicken Stock
- 1 1/2 cups Coconut Cream
- Zest of 2 Limes
- 2 tablespoons Lime Juice
- 2 small Eggplants, halved lengthways and cut into 1-inch pieces
- 1 tablespoon Green Curry Paste
- 1 tablespoon Ginger, grated
- 3 cloves Garlic, finely chopped
- 1 stalk Lemongrass, discard the outer leaves
- 1 tablespoon Brown Sugar
- 1 tablespoon Thai Fish Sauce
- 2 pieces Red Chili
- 1 tablespoon Thai Basil
- 3 pieces Kaffir Lime Leaves
- Salt, to taste
- Zest the 2 limes first; and then squeeze the lime juice. Fold the lemongrass stalks and tie with kitchen string or trim it.
- In a wok or large frying pan, heat the oil over medium heat, add the garlic and cook until golden brown. Don’t burn the garlic or it will taste bitter. Add the green curry paste and grated ginger. Stir it briefly for a few seconds; this will release all the flavors.
- Add the chicken and stir-fry, tossing to prevent from burning, this will take about 2-3 minutes or until seared. Pour the chicken stock, coconut cream, lime leaves, kaffir leaves, and lemongrass stalks. Turn the heat down to a simmer. Add the fish sauce and stir slowly. Stir in the zest of lemon and lemon juice for a citrusy flavor. Lastly, stir in the sliced eggplants. Simmer for about 10-12 minutes until the chicken is cooked.
- Add the Thai basil, and chili. Simmer for 1 more minute. Check the seasoning if needs more salt or fish sauce. If seasoning is perfect, stir for few seconds to blend more all the flavors
- Remove the lemongrass stalk and place the chicken green curry in a serving dish. Garnish with Thai basil leaves and some chili. Serve with steamed Jasmine rice.
- You can add more green curry paste and chill if you prefer the dish spicier.