Description
A comforting and flavorful Thai green curry made with tender chicken, creamy coconut milk, and vibrant herbs.
Ingredients
Scale
- 1 and 3/4 cups coconut milk, divided
- 1 cup unsalted chicken stock
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 Tablespoons finely chopped palm sugar or light brown sugar
- 1 and 1/2 to 2 Tablespoons fish sauce
- 5 makrut lime leaves, bruised
- 1/2 lb Thai eggplant (or one 19-oz can of bamboo shoots, drained and rinsed)
- 1 cup Thai basil leaves
- 1/4 red bell pepper, julienned
- Jasmine rice for serving
- 15 Thai basil leaves, finely julienned (optional)
- 1 piece fingerroot (krachai), optional
- 1 teaspoon fermented shrimp paste (gapi)
- 3 and 1/2 Tablespoons green curry paste
Instructions
- Prepare the Enhanced Green Curry Paste: In a mortar and pestle or blender, pound together the julienned Thai basil, fingerroot, and shrimp paste with a splash of chicken stock until smooth.
- Sauté the Curry Paste: In a heavy-bottomed pot, bring 3/4 cup of the coconut milk to a boil over medium heat. Add the green curry paste and sauté for 3-5 minutes, stirring frequently until fragrant.
- Add Chicken: Add the chicken pieces and stir to coat with the paste. Pour in the chicken stock, remaining coconut milk, palm sugar, and 1 Tablespoon of fish sauce. Toss in the bruised makrut lime leaves.
- Simmer: Allow the mixture to gently simmer for 10-15 minutes, or until the chicken is tender and cooked through.
- Prepare Eggplant: Cut Thai eggplant into bite-sized pieces and keep them submerged in water while waiting to add them to the pot.
- Incorporate Eggplant: After the chicken is cooked, add the Thai eggplant to the pot, ensuring they are submerged, and cook for an additional 2 more minutes.
- Finish: Turn off the heat and add the julienned red bell pepper and the Thai basil leaves. Adjust seasoning with more fish sauce if necessary.
- Serve: Dish out the curry over steaming Jasmine rice and enjoy!
Notes
Use fresh ingredients for the best flavor; this dish is perfect for customizing to your dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg