Thai green curry is a curry with an intense flavor and aroma. It is mainly made with a number of spices, including turmeric, coriander, cumin, and chilli. This type of curry has a tendency to make people feel hot, and on occasions even brings on sweating.

Thais are known for their wide range of delicious curries that use a wide variety of spices, herbs and vegetables. Green curry is one of the most popular curries in Thailand and is made with green, bitter green, and spicy green curry paste, coconut milk, and chicken or fish. The green curry paste recipe is a classic and one of my favorites as it uses a very powerful and aromatic blend of herbs and spices that bring out the rich flavors of chicken and fish without overpowering them.

So you’ve tried lots of Thai recipes, and you’ve cooked them more or less right. Now you want to try something a little different, and that’s where Thai green curry comes in. It’s not a traditional Thai curry, and it’s not everyones favorite, but it’s a tasty dish that can make a nice change from the usual curries you may be used to.. Read more about thai green curry chicken recipe – authentic and let us know what you think.

Thai green curry is one of the country’s most popular curries. Thai green curry is made using Thai green curry paste and may be made with any vegetables as well as meats such as chicken, beef, fish, and prawns. Thai green chicken curry is traditionally made using just Thai egg plant (light green brinjal type) and Thai pea egg plant (pea size and color). You may use mushrooms, bamboo shoots, pumpkin, beans, and other vegetables, according on your preferences.

Prepare the Thai green curry paste first and set it aside, then proceed to the curry, which is extremely simple to make. You may make it mild or spicy depending on your preferences. In Thai curry, basil leaves are traditionally used, although coriander leaves may also be used as a garnish.

I made coconut milk using coconut milk powder, but you can also use canned coconut milk or create fresh coconut milk with freshly shredded coconuts. Because shrimp paste (kapi) and fish sauce are salty, they must be used with caution while preparing curry. Instead of palm sugar, I used caster sugar. I usually utilize the top portion of the lemon grass that we don’t use for the paste since it still has flavor and I can use it in the curry and then discard it. Coconut cream is usually used instead of oil in Thai cuisine, although oil may also be utilized. Both have been utilized by me.

Always taste and adjust the ingredients to your preference.

This curry is fragrant, aromatic, and delicious. When lime juice is added towards the end, it becomes mild, sweet, and somewhat sour. Serve with simple rice or rice made with coconut milk.

Ingredients

  • 200 g chicken (boneless)
  • 1 tbsp. oil
  • 3 tbsp coconut cream
  • 1/2 cube chicken stock (optional)
  • 3 tbsp green curry paste
  • 1 1/2 teaspoon kaffir lime leaves (frozen, crushed)
  • 2 to 3 teaspoons fish sauce
  • 1 1/2 to 2 teaspoons sugar
  • 1 lemon grass leaf (optional)
  • Mushrooms (eight)
  • 12 oz. beans
  • 1 cup coconut milk
  • 1 cup thick coconut milk
  • 20 basil leaves
  • 2 red chillies
  • 1 tablespoon coriander leaves

Method

  • Roughly chop the lemon grass by gently pressing it and set it aside, or use the leftover and residual lemon grass from the paste. It enhances the curry’s flavor.
  • Cut the chicken into tiny pieces or slice it.
  • Preheat the vessel or wok/kadai with the oil and cream, then add the green curry paste and cook for 2 to 3 minutes on medium heat, or until it is glossy and begins to exude oil.
  • Add the chicken cubes, cook for 1 minute, then add the coconut milk and kaffir lime leaves and cook for another 8 to 10 minutes on medium heat.
  • With each addition of ingredients to the curry, stir well.
  • Cook for 10 minutes with the chicken pieces, sugar, fish sauce, galangal, and lemon grass, covered or uncovered.
  • Cook for 10 minutes on medium heat, until the chicken and veggies are soft and tender, then add the mushrooms, beans, and thick coconut milk.
  • Stir in the basil leaves and red chili, cover, and cook for 12 to 15 minutes on low heat.
  • You may sprinkle a few tsp of lemon juice to taste.
  • Serve with coconut milk rice or simple jasmine rice, or our regular rice.

Notes

  • If the curry gets too thick, add a splash of thin coconut milk and continue to simmer for a few minutes.
  • Add sugar or lime juice if it’s too salty, and additional coconut milk if it’s too spicy.
  • Taste to determine if any more spice is needed. Because fish sauce contains salt, I didn’t add any.
  • It is extremely straightforward and simple to prepare green curry paste if it is produced ahead of time.

 

Thais love to eat, and if you love to eat then you know how fun it is to eat at Thai restaurants. However, it can be hard to find a restaurant that you can go to and not feel like you are eating like a slob. This is why many Thais have started to cook their own food at home. One popular dish among home cooks is Thai green chicken curry, which many Thais believe is healthier than some restaurants versions.. Read more about thai kitchen green curry paste recipe and let us know what you think.

Frequently Asked Questions

Is green Thai curry hotter than red?

Green Thai curry is hotter than red Thai curry.

What goes with Thai green curry?

Rice, chicken, and vegetables.

Why is Thai green curry healthy?

Thai green curry is a healthy dish because it has vegetables, rice, and tofu. It also has coconut milk which is a good source of Vitamin C.