Easy Thai Green Curry Chicken
The summer is dwindling away, with monsoon slowly engulfing the southern part of the country , here we will bring forth some Soul Stirring Curries to sooth your soul, like this Thai Green Curry With Chicken, quick and easy to whip it up under 30 minute.
Curries are an integral part of all Asian cuisine and Thai curries are in particular known for their unique aromas, the vibrant colors, their inherent charm that comes from the army of fresh ingredients that are native to the land, and the sweet tasting coconut milk that forms the base of almost every kind of Thai curries.
What is Thai Green Curry?
Thai Green Curry is the most famous one and sought-after dishes, beautifully vibrant, flavoured by aromatic herbs like Thai basil, lemon grass, stalks of coriander, Kaffir limes and its leaves, spiced up by Thai bird eye green chilies. This explosion of flavours are beautifully balanced by thick and creamy coconut milk.
How to make Thai Green Curry Paste at home?
Thai Green Curry paste is so easy to make at home that you will never want to buy that can of green curry paste again. All you will need is to assemble and shop for the ingredients which are almost available in any major cities.
1)Cilantro – the citrusy flavour of stalks, stems and leaves of cilantro forms the base flavour of Thai green curry.
2) Lemon Grass – always use the fresh one for more powerful aroma. This is one of the essential ingredient of this curry.
3) Galangal – has a distinct flavour and I personally feel that ginger can not replace it. But still you can substitute it for bit of flavour. (if not available, you can replace with ginger, but use fresh one).
4) Shallots – use small purple ones for more pungency.
5) Garlic, few small cloves.
6) Thai bird eye green chillies – it is said the color green comes from these chillies. But if it is too hot to handle for you, you can adjust the amount of chillies as per your palate.
7) Kaffir Limes – these are difficult to get and one of the essential ingredient of Thai green curry. But you can substitute it with any other strong fragrant limes. Limes are added in the curry as zest, peel, juice and lime leaves for extra boost of flavour.
8) Thai Basil leaves – which actually brings out the “Thai flavour” in the curry to which we are so accustomed to. If you do not have, simply skip it. I feel that replacing with any other variety of basil will greatly compromise the flavours and will make all the effort futile.
9) Coconut Milk – thick and creamy coconut milk that beautifully balance out the sharpness in this curry. This can not be substituted.
To make the Thai Green Curry paste, all you have to do to blitz all the ingredients in a blender to a smooth paste. But the best tasting curry paste are always hand pounded ones. It really makes the difference. If you have never tried it , then try at least once. You will feel the difference right away it brings to the curries.
What vegetables can be used in Thai green curry?
Vegetables which are mostly used in Thai green curries are – Thai eggplants, bamboo shoots, mushrooms, squash and green beans. Here is Stir Fry Thai Eggplant and Cherry Tomatoes you might like.
I have used here eggplants, sweet potatoes and baby corns.
The Protein Factor ?
Thai green curry melds beautifully with tofu, paneer (Indian cottage cheese) and chicken. You can choose any one of these to make your Thai green curry more wholesome.
I have used boneless chicken in this recipe. I have pan seared the chicken first, then cut into strips and added into the curry.
You might also like our Stir Fried Tofu with Basil.
You might also like our Thai Red Curry With Mango And Shrimp / Prawn.
Thai Green Curry Chicken recipe, easy and delicious with homemade thai green curry paste.
- 1 cup Cilantro, leaves, stems and stalks included
- 2 stalk Lemongrass with bulb
- 3-4 Shallots, purple small
- 3-4 Garlic cloves
- 50 gm Galangal (substitute with grated ginger 1 tbsp)
- 5-6 Thai bird eye green chillies
- 1 Kaffir limes
- 2-3 sprig Thai Basil Leaves
- 200 ml Coconut milk
- 1 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tbsp White pepper seeds
- Salt to taste
- 1 Sweet potatoes
- 3-4 Thai green eggplant, small (you can use purple ones too)
- 5 piece Baby corn
- 400 gm Chicken breast slices
- Coconut / cooking oil as required
First wash ,clean and chop the cilantro leaves, stalks and stems.
Peel the lemongrass bulb to get the white soft pith inside. Keep it aside. Cut the lemongrass stalks with leaves attached into 10 inch size, this we will add directly in the soup.
Wash, clean and chop the galangal. If using ginger, grate it.
Chop the green chillies. Zest the kaffir lime or any other lime you are using. Keep the lime juice ready.
Dry roast the spices - coriander seeds, cumin seeds, white pepper seeds.
Hand pound all the ingredients (cilantro, lemon grass pith / bulb, galangal / ginger, shallots, garlic, green chillies, lime zest and dry roasted spices) in a heavy duty mortar and pestle. Or blitz into a blender into a slightly coarse but smooth paste.
Peel and cut the sweet potatoes into roundels. Cut the baby corn into 3inch baton. Cut the eggplants into chunks.
Rub little lime juice, salt and pepper over the chicken breast pieces and leave aside for 15 min.
Heat some cooking oil into a pan and sear the chicken breast on low medium heat till it get lightly browned on both sides. Cut it into strips and keep aside.
In a wok or stew pot, warm around 1 tablespoon of coconut oil. Add the Thai green curry paste and saute for 2-3 minutes. Once it starts leaving the sides of the pan, add the vegetables and mix well to coat the vegetables properly. Add salt.
Divide the coconut milk into two portions. To the one portion of coconut milk, dilute it with 1 cup water. Add that to the pot, lower the flame and cover and cook till the vegetables are tender and soft. This will take around 15min.
Also add the lemon grass stalks, lime leaves into the pot while it is getting simmered on low heat. This will boost up the flavour.
Once the curry is ready, add the remaining coconut milk and the chicken strips. Check for the seasonings mainly salt and if needed add 1 tsp sugar too, if it too spicy for you.
Cook on medium low for another 5 minute.
Throw in some fresh Thai basil leaves, squeeze of fresh lime juice and stir well.
Remove the lemon grass stalks, lime leaves from the curry, before serving.
Serve Thai Green Curry Chicken warm with plain rice or jasmine rice.
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