It is typically features a rich and creamy sauce made from a blend of fresh green chili peppers, lemongrass, galangal, garlic, shallots, and other aromatic herbs and spices. These ingredients are ground together to create a vibrant green paste that forms the base of the curry. The curry is then cooked with a choice of chicken, beef, shrimp, or fried tofu, along with an assortment of vegetables such as eggplants, capsicum, broccoli, cauliflower and baby corn. 

Recipe Notes:

• 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.

INGREDIENTS FOR THAI GREEN CHICKEN CURRY

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(Serves 4-6 peoples)

✅️ +/-1 Kg Boneless Chicken Thigh, sliced

✅️ Green Curry Paste (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

INGREDIENTS FOR THAI GREEN CHICKEN CURRY - CURRY PASTE

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✅️ 200 Gm Large 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

METHOD OF PREPARATION:

1. 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.

2. 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.

3. Serve the Thai green chicken curry warm over warm bed of rice.

RECIPE PHOTO GALLERY