Thai food series: Chicken Green Curry recipe

We learned this recipe for chicken green curry when we were staying in Phuket in Miss Chel’s Thai Cooking Class. For our review of the class, check out this post.

The green curry (gaeng kheow wan gai) is a very popular curry in Thailand and it is widespread along the country. There are two versions for this curry: the beginner’s level, in which you just buy the curry paste in a shop, or the expert’s level, in which you make the curry paste from scratch.

It is definitely much easier to just buy the curry paste, because skips the most complicated step of the recipe and it is the best one if we lack time or will to make an effort. However, for special occasions, I would go ahead and make the curry paste myself, since it tastes more fresh and balanced, the way it should be in Thailand.

Ingredients

• 2 Thai eggplants (round fig-sized eggplants).

• 10 pea eggplants (also called Turkey berry). They are green pea-sized eggplants.

• 1 teaspoon green curry paste. *See curry paste recipe here
• 1 cup coconut milk.
• 100 g boneless chicken thighs cut to bite size.
• 1 teaspoon fish sauce.
• 1 teaspoon palm sugar.
• Kaffir lime leaves with the middle “rib” removed.
• 2 stalks sweet basil leaves.
• 1 red spur chilli sliced into thin strips.

How to make Chicken Green Curry

1. Quarter (or julienne) Thai eggplants.
2. Heat the oil over medium heat and add the curry paste. Stir fry until fragrant.
3. Add the chicken and coconut oil. Stir until chicken is cooked.
4. Add the eggplants (quartered Thai eggplants and pea eggplants). Stir until they are tender.
5. Add palm sugar, fish sauce, kaffir lime leaves, sweet basil and spur chillies and stir to mix well.

Recipe tip: always serve with rice but separately. Each bite is mixed right before eating it.

This is the result of our Chicken Green Curry. Would you taste it?

You can book your class with Miss Chel in her website and find more recipes in this post:

→ Thai food: Miss Chel’s thai cooking class in Phuket

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