Sabaidee! Happy Monday Everyone! Hope you had a great weekend! Today I’m sharing a simple recipe that is perfect for dinner or lunch, Green Chicken Curry.
I love making this dish because #1 it’s healthy, #2 it doesn’t require many ingredients, #3 it’s easy to make and #4 it’s delicious! In our house, this dish is made at least once a week. Give it a go and let me know what you think. Ma Der Ma Der!
Thai Green Chicken Curry
A Lao & Thai Staple
- 2 cups chicken breasts, cut into bite-size pieces
- 4 Thai eggplants, sliced into 4 pieces or substitute with sliced green zucchini
- 1 fresh red or green Thai chile or serrano pepper finely sliced (optional)
- 1 cup Thai basil leaves or substitute with Italian basil leaves
- 1 cup drained julienne bamboo shoots (optional)
- 1 (13.5 oz.) can coconut milk
- 3 cups water
- 1 1/2 tablespoons green curry paste or use red curry paste (I usually make this dish with red curry paste but for some reason on this night I chose green)
- 1 teaspoon sugar or palm sugar (preferred)
- 1 1/2 tablespoons fish sauce
- Step 1 Boil 3 cups of water, bring to boil and cook bamboo shoots for 3 minutes. Then drain and set aside.
- Step 2 In a wok or large saucepan heat 1/2 can of coconut milk until it bubbles. Add green curry paste and briefly mix the paste with coconut milk until it becomes aromatic (3-4 minutes). Add rest of coconut milk, fish sauce and sugar, simmer for 5 minutes. Turn down heat to low and cover saucepan 3/4 of the way with lid.
- Step 3 Once coconut milk begins to bubble, add chicken. Once chicken is cooked add eggplants and bamboo (if using), cook for 3 minutes. Turn off heat, add basil and chile.
- Step 4 Taste and add a splash of fish sauce if you it salty. Serve with brown or white rice. You can even pour the curry over vermicelli noodles.
*Laotion’s and Thai’s like more liquid in their curry. They use it to flavor their rice. I like my curry in between therefore I do not add water to the base but you are welcome to. If you decide to, add 1/4 cup of water.