Looking for a delicious and easy way to enjoy Thai green curry in just 30 minutes? Look no further! This recipe is sure to satisfy your cravings for a creamy, flavorful coconut sauce that is not too spicy and not too sweet, but just right.
Thai green curry is a well-known and popular cuisine around the world, and it's easy to see why. The rich, coconut-based sauce is infused with the fragrant flavors of green curry and Thai herbs, making it the perfect balance of flavors.
To make this recipe, you'll need green curry paste, boneless chicken breast, sweet basil, kaffir lime leaves, eggplant, red chilis, bird peppers (optional), coconut milk, fish sauce, and coconut sugar. Simply bring all these ingredients together and serve with steamed rice or Jasmine rice for a perfect meal. So why not give it a try and enjoy the deliciousness of Thai green curry in your own home?
To make this recipe, you are going to need:
- 100 G. green curry paste
- 250 G. boneless chicken breast
- 200 G. eggplant
- 400 ML. coconut milk
- 1 bunch sweet basil
- 2 Tbsp. fish sauce
- 2 Tbsp. coconut sugar or white sugar
- 2 leaves kaffir lime leaves
- 10 bird peppers
Here is a step-by-step guide on how to make Thai Green Curry with Chicken:
1 Heat up the pot over medium heat. Pour coconut milk and stir it until it releases oil ( you will see the bubble from the edge of the pot ). Don’t let it stick with the pot. It will make your curry get bitter.
2 Add the green curry paste and stir it until the coconut milk turns greener color.
3 Add some coconut sugar and stir it until it melts. Its sweetness will help balance out the different flavors of the spice.
4 Add some kaffir lime leaves. You have to remove the middle stem first. Fold in half and squeeze them to get the fragrance from the leaves
5 Add some chicken until it cooks and stirs to combine.
6 Add eggplant or some vegetables you like such as broccoli.
7 Add fish sauce, don’t use too much fish sauce at once, Add a little by little. It might be over-salted and smell fishly.
8 Add Thai sweet basil, combine them, and not too long. Just about 1 minute. ( If you cook the sweet basil too long, the leaves might be turn black). And then turn off the stove. And then turn off the stove.
9 Serve curry over the rice. Enjoy!
Other Fusion Recipes You Might Like
Here are some of my favorite Fusion that I think you might like. For more Fusion cuisine, check out my Fusion recipe page.
Thai Green Curry with Chicken Recipe
Thai green curry with chicken is a delicious and flavorful dish that combines tender chicken pieces with a spicy green curry sauce. This recipe is perfect for those who love the taste of Thai food and want to make a tasty meal at home.
Ingredients
- 100 G. green curry paste
- 250 G. boneless chicken breast
- 200 G. eggplant
- 400 ML. coconut milk
- 1 bunch sweet basil
- 2 Tbsp. fish sauce
- 2 Tbsp. coconut sugar or white sugar
- 2 leaves kaffir lime leaves
- 10 bird peppers
Directions
- Heat up the pot over medium heat. Pour coconut milk and stir it until it releases oil ( you will see the bubble from the edge of the pot ). Don’t let it stick with the pot. It will make your curry get bitter.
- Add the green curry paste and stir it until the coconut milk turns greener color.
- Add some coconut sugar and stir it until it melts. Its sweetness will help balance out the different flavors of the spice.
- Add some kaffir lime leaves. You have to remove the middle stem first. Fold in half and squeeze them to get the fragrance from the leaves
- Add some chicken until it cooks and stirs to combine.
- Add eggplant or some veggetables you like such as broccoli.
- Add fish sauce, don’t use too much fish sauce at once, Add a little by little. It might be over-salted and smell fishly.
- Add Thai sweet basil, combine them, and not too long. Just about 1 minute. ( If you cook the sweet basil too long, the leaves might be turn black). And then turn off the stove. And then turn off the stove.
- Serve curry over the rice. Enjoy!
