Authentic Thai Green Curry Chicken
Equipment
- 1 wok
Ingredients
- 1 lb chicken thigh cut into bite size
- 4 tbsp green curry paste
- 1 tsp coconut oil
- 800 mL coconut milk 200 mL thick/creamy coconut milk and 600 mL regular coconut milk
- 1-1.5 tbsp palm sugar or regular cane sugar
- 3-4 tbsp fish sauce
- 1 can bamboo shoot
- 1 can baby corn
- 4-5 Kaffir lime leaves AKA Makrut lime leaves
- ¼ cup Thai basil leaves leaves
- ¼ sweet red pepper or bell pepper
- 1 cup chicken stock optional
- 1 packet rice vermicelli optional
Instructions
- Use medium-low heat. Heat 1 tsp vegetable or coconut oil in a wok or a pot. Add green curry paste and stir fry until fragrant.
- Add the think or creamy part the coconut milk to stir fry with the curry paste 1 ladle at a time. As the curry paste look quite dry, add another ladle of the thick coconut milk and stir fry until the curry paste become look quite dry again. You should be able to see some green oil coming out around the paste at this point.
- Add the chicken thigh and the chicken feet if you have any. Stir fry the chicken with the curry paste for a minute.
- Add the rest of the coconut milk (600 mL). Move the chicken around the wok or the pot here and there but do not stir it until the curry start boiling.
- If you do not use chicken feet, the chicken should be cooked in about 12 minutes. If you use the chicken feet, this process will take about 25 minutes. Increase the heat to medium and add fish sauce and palm sugar. Stir it well.
- Add the vegetables of your choice and keep cooking until the vegetables are soft. Baby corn and bamboo shoots take a few minutes to cook.
- Devein kaffir lime leaves and throw them in the curry followed by the julienned sweet peppers and Thai basil.
- Serve with rice or noodles. Enjoy!
Video
@stickyricethaikitchen Green Curry is a perfect dish for Halloween! Authentic Thai Green Curry Chicken Ingredients 1 lb chicken thigh 4 Tbsp green curry paste 1 tsp coconut oil 800 mL coconut milk (200 mL thick/creamy and 600 mL regular coconut milk) 1-1.5 Tbsp sugar (palm sugar) 3-4 Tbsp fish sauce 1-2 cans bamboo shoots or 1-2 cups Thai egg plants, winter squash, baby corn, and zucchini 4-5 Makrut lime leaves 1 handful Thai basil Some sweet red peppers (julienned for garnish) Note : If using some UNCOOKED chicken feet in this curry, you will need to use more coconut milk and curry paste to 1000 mL coconut milk and 5 tablespoons green curry paste . Learn more about other tips and get the printable recipe @https://stickyricethaikitchen.com/authentic-thai-green-curry-chicken/ There are a few different ways to cook this dish if you wish to add the chicken feet. This is just one of them. That is because the chicken feet take longer time to cook to be tender. Moreover, you will need to cut the chicken thigh a little bit bigger than bite size so that it won’t get too small. #halloween2023#greencurry#halloweenfood#halloweenfoodideas
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