Thai green curry paste and green thai chicken curry recipe

Thai Green Curry Paste and Green Thai Chicken Curry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe features a homemade Thai green curry paste that adds an authentic and vibrant flavor to the dish. The green Thai chicken curry is a delicious and aromatic curry made with tender chicken, fresh vegetables, and aromatic spices. With its combination of heat from the curry paste and creaminess from coconut milk, this recipe offers a perfect balance of flavors. It is a simple yet flavorful dish that can be easily prepared at home.

Keywords: Thai green curry paste, green Thai chicken curry, homemade, authentic, flavorful.

Thai green curry paste and green thai chicken curry recipe details

Thai green curry paste and green thai chicken curry recipe, recipe Rating: 4.9
Number of votes:137 

Ingredients

	For the Thai Green Curry Paste:
1 stalk(s)	lemongrass, minced
2 medium	jalepeno
2 medium	red onion (spanish onion)
4 clove(s)	garlic
4 tsp	ginger, about an inch fresh, thinly sliced
10 g	fresh coriander, leaves and stems, chopped
½ tsp	ground cumin
½ tsp	ground white pepper
2 tbsp	lime juice
1 tsp	brown sugar
3 tbsp	coconut cream
	For the Green Thai Chicken Curry:
500 g	chicken thingh fillets, skinless, cut into 3 cm pieces
480 ml	cocconut cream
480 ml	chicken stock
2 tbsp	peanut oil
2 small	eggplants, diced
125 g	fresh baby corn, halved longways
2 tbsp	fish sauce
1 tsp	lime juice
2 tsp	grated palm sugar
4 leaves	kiffer, roughly torn, or 1 tbsp
½	thai green curry paste

Instructions

The paste:
Place all ingredients in a food processor, chopper, or blender.
Process well to form a fragrant Thai green curry paste. Your curry paste is now ready to be used. You can bottle up any leftovers and keep them in the refrigerator for up to 1 week. Freeze thereafter.

If using a pestle & mortar: Pound all dry herbs & spices together to form a paste, then gradually add the wet ingredients, pounding and stirring until smooth.

The curry:
Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
Add paste to wok and stir briefly.

Add chicken and stir-fry, tossing to ensure paste doesn’t burn, for 2-3 minutes until seared. Add coconut cream (low fat), stock (salt reduced), lime leaves and corn and bring to the boil.

Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

Serve with steamed rice.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:

510kcal