Thai Green Chicken Curry

Added by: Norah Added on: July 19, 2019

Norah's Cooking Diary

Thai Green Chicken Curry

## Season 2, Episode 9 ##

Hello everyone. Welcome to Norah’s Cooking Diary.

This is the 9th video of Season 2. Season 2 will again feature a total of 12 episodes but this time we will have a mixture of both Western and Asian recipes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.

In this video I am going to share with you a Thai Green Chicken Curry Recipe.

Chicken cooked in a creamy and aromatic green curry not only looks beautiful but loaded with amazingly fragrant and delicious flavor.

Thai green curry is one of the most well-known dishes of Thai cuisine. The green curry is prepared using fresh green chili and this contributes to the color of the curry. Cook this with chicken, beef, pork, seafood or even vegetables and the taste is simply delicious.

Happy cooking 😉

Several notes here to share with you:

I used boneless chicken thigh in this recipe. The boneless chicken thigh is sliced vertically at 2.5cm width. You could use any parts of the chicken or the even the whole chicken if you so desired.
I used a mixture of Thai green chilies and large green chilies in this green curry paste recipe. Both types of green chilies are deseeded to reduce the heat. Without deseeding the chilies, I would rate the hotness between 4 to 5 stars (out of 5 stars). If you are less adventurous, you should reduce the number of chilies according to your heat tolerance.
I could not find Kaffir lime for its skin; I substitute it with lime instead in this green curry paste recipe. Kaffir lime is, however, a preferred choice.
I used “Aroy-D” Coconut Cream in this recipe. You could use other brands of coconut cream if you prefer. You could also use coconut milk if you so desired, but the consistency of the gravy will be thinner.
Some of the ingredients shown in this video might only be available in a frozen packaging if you are not living in Asia, frozen packaging is also acceptable.

Here is a quick rundown of the recipe:

Ingredients for Green Curry Paste

200 Gm Green Chilies, deseeded, sliced and pounded
3 Thai Green Chilies, deseeded and pounded
4 Bulbs Shallots, sliced and pounded
1 Bulb Garlic, peeled and pounded
65 Gm Galangal, sliced and pounded
1 Lime Zest, pounded
2 Stalk Lemongrass, sliced (white part only) and pounded
20 Gm Thai Basil Leaves, pounded
4 Coriander Roots, pounded
20 Gm Shrimp Paste, dry fried
2 Tsp Coriander Seeds, dry fried and pounded
1 Tsp Cumin Seeds, dry fried and pounded
2 Tsp White Pepper, dry fried and pounded

Ingredients for Thai Green Chicken Curry

+/-1 Kg Boneless Chicken Thigh, sliced
Green Curry Paste (all the above prepared green curry paste)
1 Cup Chicken Stock
560ml Coconut Cream
5 Thai Eggplants, quartered
50 Gm Thai Basil Leaves
2 Red Chilies, deseeded and thickly sliced
Salt to Taste

Method of Preparation

To prepare the green curry paste, dry fry the shrimp paste in a small pan over LOW heat for 2 minutes and then set this aside. Dry fry the coriander seeds, cumin seeds and white pepper in a small pan over LOW heat for 2 minutes or until they turned golden brown. Use a mortar and pestle to pound and crush the coriander seeds, cumin seeds and white pepper into powder and again set this aside. Pound the rest of the ingredients into paste and place them into a bowl. Add the earlier prepared shrimp paste and grounded coriander, cumin and white pepper into the same bowl. Stir the mixture together to mix thoroughly. This will be the green curry paste which will be used later in the cooking.
To prepare the Thai green chicken curry, simmer ¾ cup coconut cream over MEDIUM heat in a pan until oil is separated from the coconut cream. Add the previously prepared green curry paste into the pan and stir to mix well for 2 minutes. Add the chicken thighs and stir to mix well with the green curry paste. Pour the chicken stock over the chicken and stir briefly to mix. Bring the stock to boil and pour the remaining coconut cream into the pan and add the Thai eggplants. Stir and flip the mixture to mix well and let it simmer uncovered for 10 to 15 minutes or until the chicken and eggplants are cooked through. Stir the mixture to avoid the bottom from burning. Seasoned the curry with salt and add the Thai basil leaves together with the red chilies. Stir and flip the curry mixture and let it simmer for another 1 to 2 minutes.
Serve warm over warm bed of rice.

Happy cooking 😉🧡