Thai Green Curry With Chicken Recipe

 Lao Tsu said- If you give a man a fish, you feed him for a day. Teach a man to fish and you feed him for a life time. That's what the the cooking course in Thai cuisine that I took when in Bangkok did for me. It empowered me to create authentic Thai dishes at home. 

Nowadays, I rarely go out to eat at Thai restaurants any more since I can now make restaurant quality Thai dishes in my own kitchen! 

Here's one of my favorites- Thai Green Curry with Chicken.

Here's the dish of Thai Green Curry with Chicken that I prepared at the Bangkok Thai Cooking School in Bangkok.

Here I am removing the stem of the lime leaves. Just fold in half and pull out the central mid-rib. 

Some of the most important ingredients prepped and laid out. Quartered Thai egg plants, kaffir lime leaves, pea egg plants and Thai chilies sliced on the diagonal.

Thai Green Curry with Chicken Recipe

Recipe and Video: From Bangkok Thai Cooking Academy/ Dao's Kitchen

Ingredients:

200 grams Chicken breast, sliced
1 Cup Coconut milk
1-2 tbsp Green Curry paste
1 cup Water
4 Thai eggplants
1/4 Cup Pea eggplants or peas
10 Slices Red spur chili 
3 Leaves Kaffir lime
10-15 Leaves Thai sweet basil
2 tbsp Vegetable cooking oil

Seasonings:
1 1/2 tbsp Fish sauce
1 tbsp Palm sugar

Step-by-Step Instructions

Step 1: Prep

1. Cut Thai eggplants into quarters and soak in salt water.
2. Pick berries off pea egg plants and set aside.
3. Slice Red spur chilies on an angle.
4. Fold kaffir lime leaves in half and remove stem. Discard stem.
5. Pick leaves of Thai Basil and discard stems.

Step 2: Fry Green Curry Paste and Coconut Milk

1. Heat oil in wok and add green curry paste. Fry lightly till aromas are released.
2.  Add coconut milk along sides of wok, a little at a time while stirring. Fry while stirring constantly. 

Step 3: Add Remaining Ingredients

1. After adding all the coconut milk and once the milk is boiling, add the chicken and cook until 50% cooked.
2. Add Thai eggplants and pea eggplants.
3. Add red spur chili slices and kaffir lime leaves
4. Add water and cook on medium for 5 minutes, stir regularly.

Step 4: Season and Garnish

1. Add palm sugar and fish sauce.
2. Finally, add sweet basil leaves and cook for 10 seconds. Turn off heat.
3. Garnish, serve with jasmine rice, and enjoy.

Alternatively: Instead of coconut milk and water that the recipe calls for, you can use thick and thin coconut milk (1cup and 1/2 cup respectively).

Thick coconut milk is added to the green curry paste and fried until it is reduced. Thin coconut milk is added to cook the chicken in.