A recipe from Gemo
Thai Green Chicken Curry
A fragrant Thai coconut curry with green curry paste, tender chicken, eggplant, basil, makrut lime leaf, fish sauce, and steamed rice. It is a Thai curry built on fresh green chilies and herbs, not the toasted spice profile of Indian curry or the roux-thickened style of Japanese curry.
Method
- 01
Prepare the ingredients before heating the pan: cut 600 g chicken into bite-size pieces, cut 350 g eggplant into 2-3 cm pieces and keep it in lightly salted water so it does not darken, trim 150 g green beans, tear 4 makrut lime leaves, pick the basil leaves, and slice the red chili.
- 02
Spoon 4-5 tablespoons of the thick coconut cream from the top of the can into a wide pot or deep skillet. Simmer over medium heat until glossy and slightly separated, then add 70 g green curry paste and fry, stirring often, until very aromatic and a green oil sheen appears. If the coconut cream stays watery, add 1 tablespoon neutral oil and continue frying gently.
⏱ 4 min
- 03
Add the 600 g chicken and stir until every piece is coated in the curry paste. Cook for 2-3 minutes, then add the remaining coconut milk, 150 ml stock or water, 2 teaspoons palm sugar, and 1 tablespoon of the fish sauce. Bring to a gentle simmer and cook until the chicken is nearly cooked through.
⏱ 8 min
- 04
Drain the eggplant and add it with the green beans and torn makrut lime leaves. Keep the curry at a steady simmer, pressing the eggplant under the liquid at first, until the vegetables are tender but not mushy and the chicken is fully cooked.
⏱ 6 min
- 05
Taste the curry with a spoonful of rice in mind, then adjust with the remaining fish sauce for saltiness or a little extra sugar if the paste tastes sharp. The sauce should be creamy, salty-sweet, herbal, and lightly spicy rather than thick like a roux curry.
- 06
Turn off the heat, stir in the basil just until wilted, and ladle the curry into bowls. Garnish with sliced red chili and serve hot with cooked jasmine rice.
Nutrition
