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Thai Green Curry Chicken from scratch Recipe

  • 4servings
  • 35minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 spoon of sugar

  2. 2 green onions with the green stalks

  3. 1 bunch of fresh cilantro / coriander roots ( not the leaves, but the roots) wash them clean.

  4. 10 Thai or Indian green chillies ( These are very spicy so add more or less according to your spice tolerance)

  5. 8 cloves of garlic

  6. 2 inchs of ginger

  7. 2 inches galangal root ( it looks like ginger but its not) very important for this dish

  8. 3 stalks of lemongrass

  9. 4 Tbs fish sauce ( i hope you can find it somewhere in your area)

  10. 1 Tbs of soy sauce

  11. 1 1/2 pound boneless chicken

  12. 2 eggplants

  13. 15 basil leaves , preferably Thai basil

  14. 4-5 leaves of the lime tree ( you can also grate the green part of one lime if you do not have lime leaves to use) ONLY USE THE GREEN PART NOT THE WHITE.

  15. 1 can coconut milk ( un-sweetend) or juice of

  16. 1 fresh grated coconut

  17. 1/2 can of bamboo shoots ( optional)

  18. 6 Tbs of Veg. oil

  19. salt to taste

Instructions Jump to Ingredients ↑

  1. Combine ingredients 1-10 in a food processor or blender. Add a couple of spoons of water if needed to make a nice thick paste, and set aside.

  2. This is your Green Curry Paste In a non stick pot or Wok add 4 Tbs of oil and add your cubed eggpant and brown lightly ( about 5 mins)

  3. Set aside.

  4. In the same pan add the 2 tbs of oil on medium heat When hot, add your Green Curry paste and fry for about 4 mins.

  5. To this add your coconut milk and bring to a boil Turn your heat from medium to low Add your Chicken, Bamboo shoots, lime leaves and fried eggplant to this and cover.

  6. Let it cook for about 20 mins on low heat.

  7. Stir your fresh basil leaves and serve with hot rice.

  8. * Instead of adding salt, i prefer to just use fish sauce until the salt reaches my desired taste.

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