VEGETARIAN/SEAFOOD OPTION AT THE BOTTOM OF PAGE!
The problem with shop bought green curry pastes is that if they’re good, they’re usually too spicy and if the heat is ok, the taste just isn’t quite right! So, I prefer to make my own! The Green Thai Curry is my kids’ favourite curry!
In Thai curries, you tend to “sauté” the paste ingredients in coconut milk rather than oil.
When making any chicken curries/stews, I like to mix boneless chicken breasts with boned thighs and/or legs. While chicken breast meat is preferred by many, to me, the depth of flavour comes from the darker meats and more importantly, the bones.
You can make this with a good shop bought paste or if you’d like a hand at making the Green Thai curry paste itself, click here for the recipe.
Green Thai Chicken Curry
- 350 g chicken diced into cubes
- 2 tbsp green Thai curry paste
- 1 x 400 ml can of coconut milk I’ve used reduced fat before & it tasted just fine, as in pic
- half an aubergine quartered ( or about 5-6 of the round baby ones if you can get them)
- 1-2 tbsp fish sauce to taste
- 4 fresh/dried kaffir lime leaves
- ½ tbsp palm sugar
- a couple of sprigs of Thai basil or fresh coriander leaves for garnishing
- 1 fresh green chilli sliced diagonally, for garnishing
- Don’t shake the coconut can and you’ll have the cream at the top as you open it. Scoop out about two thirds of the cream into a medium sized saucepan on medium heat. Don’t worry if the milk didn’t separate, just pour half into the saucepan.
- Add the green curry paste and mix well. Keep stirring to prevent the bottom from catching, lower the heat if you have to. The idea here is to keep doing this until the oil from the coconut milk separates.
- Now add the chicken pieces, stir to coat. Keep stirring for a few minutes, to keep it from burning/catching, for about 5 minutes.
- Add the aubergines, stir to coat and the rest of the coconut milk, half the fish sauce and palm sugar.
- Leave to simmer, uncovered, until the chicken is cooked through, for about 30 – 45 minutes, thighs and legs will take longer, breast meat will only need 20 – 30 minutes.
- Add the lime leaves, check the seasoning, add more fish sauce if not salty enough.
- Add the slices of green chilli (go easy, I only add 3-4) and give it a stir. The green chilli slices impart a freshness to the curry.
- Serve hot, garnished with Thai basil or coriander leaves with Jasmine rice and Spicy Prawn Crackers.
Exactly the same, just with shop bought paste, probably easier, as one vital ingredient for the paste, kaffir lime, isn’t always easy to find.
Just use any type of seafood to in place of the chicken. Obviously, cooking time is going to be reduced.
Vegetarian option – best vegetables to use are aubergines, courgettes, french/green beans, potatoes, baby corn but I guess, you can use whatever you prefer.