Thai Green Chicken Curry
In this flavorful Thai green curry recipe, tender chicken is simmered in a fragrant and aromatic coconut milk sauce infused with vibrant green curry paste, lemongrass, and galangal. Each bite is a delightful balance of spicy, sweet, and savory flavors, perfect for a comforting meal served with fluffy jasmine rice.
— Constant Cookbook
Ingredients
- 2 x 400g cans coconut milk
- 3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
- 800g skinless chicken thighs , each thigh cut into three
- 6 lime leaves , stalks removed, shredded
- 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped
- 25g galangal , sliced
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- handful pea aubergines or ½ aubergine , diced
- small bunch Thai basil
Instructions
- Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.
- Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.
Cook Time
30M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 623 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 31 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 46 grams protein
- Sodium Content: 1.7 milligram of sodium
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