Green Curry Chicken
Experience the bold flavors of Thailand with our Green Curry Chicken. This dish is a perfect blend of spicy and sweet, made with tender chicken, creamy coconut milk and fragrant green curry paste. Serve it over rice or noodles for a deliciously satisfying meal. Follow our recipe to create this mouthwatering dish in your own kitchen!
**Ingredients:**
For the Green Curry Paste:
- 2-3 green Thai chili peppers (adjust to your desired level of spiciness)
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled
- 1 stalk lemongrass, thinly sliced (use the bottom half)
- 1-inch piece of galangal or ginger, peeled and sliced
- 1 kaffir lime peel (or substitute with lime zest)
- 1 small bunch of fresh cilantro, including the stems
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon shrimp paste (optional, but it adds depth of flavor)
- Salt, to taste
For the Green Curry:
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) of coconut milk
- 2-3 tablespoons green curry paste (adjust to taste)
- 1 small eggplant, cut into bite-sized pieces
- 1 red bell pepper, sliced into strips
- 1 zucchini, sliced into rounds
- 1-2 tablespoons vegetable oil
- 2-3 kaffir lime leaves (or substitute with lime zest)
- 1-2 tablespoons fish sauce (adjust to taste)
- 1-2 teaspoons sugar (adjust to taste)
- Fresh Thai basil leaves, for garnish
**Instructions:**
**Preparing the Green Curry Paste:**
1. In a food processor or mortar and pestle, combine all the green curry paste ingredients and grind them into a smooth paste. Adjust the salt and spice level to your liking.
**Cooking the Green Curry:**
1. In a large pot or wok, heat the vegetable oil over medium-high heat.
2. Add 2-3 tablespoons of green curry paste (or more if you prefer it spicier) and sauté for a few minutes to release the flavors.
3. Add the chicken pieces and cook until they start to brown.
4. Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
5. Add the eggplant, red bell pepper, and zucchini. Simmer until the vegetables are tender and the chicken is fully cooked, which should take about 10-15 minutes.
6. Season the curry with fish sauce and sugar. Adjust these seasonings to your taste.
7. Tear the kaffir lime leaves or add lime zest to the curry for a burst of citrus flavor.
8. Remove the curry from heat and garnish with fresh Thai basil leaves.
9. Serve your Green Curry Chicken over steamed jasmine rice.
Enjoy your homemade Green Curry Chicken, a rich and aromatic Thai dish with the perfect balance of flavors!