Michael’s absolute favourite food is Thai and since I love him I like to make him his favourite Thai Green Curry Chicken. It starts with a fragrant, delicious green curry paste.
The green curry paste can be bought at most grocery stores, but if you want a real treat then whizz up a batch from scratch using my recipe. Warning: You will never go back to store bought because the flavours are unreal!
To save time this curry paste can be prepared a day before you want to use it. Also, you can keep it for up to four days in the fridge, and you can freeze it for up to one month.
Spiciness – The spiciness comes from the Thai green chilies. If you want a very mild curry, skip the Thai chilies altogether, for a mild curry, just use 1. Using 6 chilies makes this pretty spicy, but not outrageously so – but we do like our green curry spicy.
Lemongrass – Peel the tough green outer layers and use the white softer part. The outer reedy layers can’t be finely chopped.
Galangal looks like ginger but is more citrusy and harder. Feel free to substitute ginger if you can’t find galangal.
Thai Green Curry Chicken
Thai Green Curry Paste
Ingredients
- 4 green cayenne pepper chilis chopped
- 6 Thai green or red chilis chopped
- 2 shallots chopped
- 2 lemongrass stems trimmed and chopped (see note)
- 3 tbsp galangal or ginger grated (see note)
- 5 cloves garlic chopped
- 1 tsp fish sauce
- 1 tsp lime juice
- 2 tsp lime zest grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 5 tbsp chopped coriander/cilantro root and stem
- 3 tbsp Thai basil chopped
- salt and pepper
- 2 – 3 tbsp water as needed
Instructions
- Combine all ingredients except water in a powerful blender or food processor.
- Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend.
- Use this paste to make green curry chicken. Please see my recipe below.
Notes
Thai Green Curry Chicken
Ingredients
- 2 tablespoons vegetable or avocado oil
- 6 tablespoons Green Curry Paste, please see my recipe above
- 1 cup chicken or vegetable broth, low sodium
- 14 oz can coconut milk, full fat
- 1 – 2 teaspoons fish sauce
- 1 teaspoon honey
- 1/8 teaspoon salt
- 6 kaffir lime leave
- 4 chicken breasts, skinless boneless, sliced thin
- 2 Japanese eggplants, chopped
- 1 can bamboo shoots, shredded
- 16 Thai basil leaves
- 1 Lime – Juice of 1 lime
- Garnish with: Thai basil, cilantro/coriander, green or red chili slices.
- Serve with: steamed jasmine rice
Instructions
- Prepare curry paste (recipe on Elegant Entertaining website)
- Heat oil in a heavy-based skillet over medium-high heat.
- Add curry paste and cook for 2 to 3 minutes.
- Add chicken broth and half the coconut milk, mix to dissolve the paste.
- Add fish sauce and honey.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir, then on low heat simmer gently. Cook 15 minutes.
- Add remaining coconut milk, add eggplants, cook for 12 minutes.
- Add basil and lime juice. The sauce should have reduced but will still be on the thin side, not thick.
- Serve curry over jasmine rice with garnishes of choice (cilantro, basil, lime zest, chili slices).
One Comment
December 9, 2020 at 7:37 am
This is so good. It is the very best.. my favourite of all time! I am so spoiled!