Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, thai chicken green curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Thai chicken green curry is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Thai chicken green curry is something which I have loved my whole life.
To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Delicious and easy green curry with chicken in rich coconut curry sauce.
To get started with this particular recipe, we must prepare a few components. You can have thai chicken green curry using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Thai chicken green curry:
- Make ready 2 tbsps olive oil
- Prepare 400 ml coconut cream
- Make ready 3 tbsps thai green curry paste
- Make ready 1 cup chicken stock
- Take 1 brinjal cut in half thai
- Take 6 - 8 baby corns
- Prepare 500 g chicken boneless skinless thighs
- Get 1 red chili sliced
- Make ready 5 - 6 lime kafir leaves
- Prepare 3 - 4 thai basil leaves
- Get 1 tbsp fish sauce
- Take 1 tbsp brown sugar
This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. Few dishes are as satisfying as a freshly made green curry. The curry paste itself, made here with fresh cilantro stems, lemongrass, shallot, chilies, and ginger, is a treat to inhale. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner.
Instructions to make Thai chicken green curry:
- In a pan add olive oil and add 1/2 cup of coconut cream. When it dries up and oil seperates add the curry paste and saute.
- When oil seperates add chicken and saute. Add the stock, remaining coconut cream, sugar, fish sauce, brinjal and kafir lime leaves.
- Let it cook for 10 minutes. Add the baby corns and basil leaves. Let it cook on low flame for 2 minutes until a little oil comes on top. Garnish with sliced red chili and serve with steamed rice.
It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). My deliciously rich and aromatic Thai green chicken curry recipe with homemade curry paste. I'll show you how to make it mild or spicy with a vibrant creamy sauce.
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