Thai Green Curry Chicken Recipe || Real Thai Tastes

Introduction:

One of Thailand's most popular dishes, Thai Green Curry Chicken is renowned for its strong, fragrant flavours and rich, creamy texture. This dish, which combines fresh herbs, coconut milk, and spicy green curry paste, is the ideal combination of savoury, spicy, and sweet flavours. International audiences seeking real Thai food adore it, and food bloggers love it for its high cost per click. Regardless of your level of cooking experience, this recipe will show you how to make restaurant-caliber green curry at home in an infallible way.

Ingredients: 

500g of sliced, boneless chicken thighs

Two tablespoons of store-bought or homemade green curry paste

400 millilitres of full-fat coconut milk

A tablespoon of fish sauce

A teaspoon of brown sugar

1 cup of quartered Thai eggplants

½ cup of optional bamboo shoots

One red chilli, cut into slices

A few fresh leaves of Thai basil

A tablespoon of vegetable oil

1/2 cup water (adjust as necessary)

Detailed Directions:

First, get your ingredients ready.

Ensure that the herbs are prepared, the vegetables are cleaned, and the chicken has been cleaned and cut.

Step 2: Cook the Curry Paste.

Prepare the curry paste by heating oil in a deep pan or wok. Stir-fry the green curry paste for two to three minutes until it becomes fragrant.

Step 3: Include the coconut milk.

Add half of the coconut milk, and cook, stirring, until the oil

starts to come away from the paste.

Step 4: Add Chicken.

Cook the chicken pieces until they are white on the outside.

Step 5: Let the curry simmer.

Stir in the remaining water, brown sugar, fish sauce, and coconut milk. Bring to a low boil.

Step 6: Include the veggies.

Add bamboo shoots and eggplants. Cook until they are tender, 5 to 7 minutes.

Step 7: Last Details.

Add sliced red chilli and Thai basil. After turning off the heat, give the curry two minutes to rest.

Tips and Notes:

Advice and Remarks: For a creamy texture, use full-fat coconut milk.
The flavour of homemade green curry paste is superior to that of store-bought.
Green curry paste can be added or reduced to change the amount of spice.
Serve with rice noodles or steamed jasmine rice.

Frequengtly Asked Questions (FAQs):

 Q1:Is it possible to make vegetarian Thai green curry?

Yes, just use tofu or mixed vegetables in place of the chicken, omit the fish sauce, or use a vegan substitute.

Q2: What is the shelf life of Thai green curry?

If kept in an airtight container, it can last up to three days.

Q3: Is it possible to freeze Thai green curry?

It does freeze well for up to a month. For optimal effects, reheat on the stove.

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