Step-by-Step Guide to Prepare Homemade Thai Green Chicken Curry
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Any-night-of-the-week Thai Green Chicken Curry. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Thai Green Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Green Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few components. You can have Thai Green Chicken Curry using 9 ingredients and 8 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Thai Green Chicken Curry:
- Coconut milk solids (Chaokoh brand)
- 4 oz green curry paste (Maesri brand)
- 4 chicken thighs (cut into bite sized pieces)
- 1 tbs fish sauce and salt (to taste)
- 4-5 Thai eggplants (cut into bite sized pieces)
- Thai basil
- Sliced chilli
- 1 cup water
- Chicken feet or fish (optional substitution for thighs)
Instructions to make Thai Green Chicken Curry
- Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly
- Cook the chicken (or chicken feet) in the coconut milk and curry paste
- Add water to adjust thickness and bring back to a boil
- Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart
- If using fish instead of chicken, add after eggplant is cooked
- Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)
- Garnish with Thai basil and sliced chili
- Eat with rice or Thai rice noodles
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