Chicken Green Curry ala Thailand is healthy and heart warming curry dish perfect served on warm rice. Try this recipe for your dinner!
Curry is such a common food that my mom often makes. There are sooo many kinds of curries if we can count from all countries in the world. I even can’t count how many curries that come from Indonesia only.
Some curries that my mom often makes are gulai kambing (which is mutton curry in English), kari ayam (Indonesian chicken curry), lontong kari (curry with rice cakes), and many more.
Whereas Indonesian curries consistencies are often thin, curries from India are more on the thick side. And this chicken green curry from Thailand mimics the Indonesian curry in the consistency side.
Because I often eat curry, I easily accept the taste from this chicken green curry from Thailand. For me it has a unique taste and aroma. I find it very delicious with the addition of Thai basil.
Apart from Thai basil, I find the other ingredients are easy to find in the Indonesian market. I have to go to an international supermarket to find Thai basil. Thai basil has a different aroma than Indonesian basil and Italian basil.
In this recipe I also use Thai eggplant. Surprisingly, it’s very common in Indonesia especially in Sunda cuisine. We eat Thai eggplant raw and fresh as side dish, often pair with hot sambal.
How to make chicken green curry ala Thailand:
Slice bird’s eye chili, green chili, lemongrass, galangal, shallot and garlic into small pieces.
Put them into a stone pestle and mortar, then add cumin seeds, coriander seeds, white pepper, granulated sugar, shrimp paste, and chicken stock powder.
Pound until becoming a smooth paste. Heat oil in the pan, then sauteed green curry paste for about 2 minutes then add water and the chicken.
Add the chicken thigh and boil for about 5 minutes. While the chicken boiling, cut the eggplant into 8 pieces.
After 5 minutes add cut eggplants, coconut cream, and basil leaves. Bring to boil.
Serve cooked curry over warm rice. Garnish with basil leaves. Your chicken green curry ala thailand is ready to be served. Enjoy!
Chicken Green Curry Ala Thailand
Ingredients
- 6 Boneless chicken thighs bite sized pieces
- 4 Thai eggplants
- 1 cup Thai basil
- 2 tbsp oil
- 1 cup Water
- 65 ml Coconut cream
- 1 Lime zest
- 1 Lime juice
- Salt
Green curry
- 6 Shallots
- 3 cloves Garlic
- 4 Green chilis
- 3 Bird's eye chilis
- 2 stalks Lemongrass
- 3 cm Galangal
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tsp Shrimp Paste
- ½ tsp White Pepper Powder
- 1 tbsp Granulated Sugar
- 1 tsp Chicken Stock Powder
Instructions
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Slice bird's eye chili, green chili, lemongrass, galangal, shallot and garlic into small pieces.
-
Put them into a stone pestle and mortar, then add cumin seeds, coriander seeds, white pepper, granulated sugar, shrimp paste, and chicken stock powder.
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Pound until becoming a smooth paste.
-
Heat oil in the pan, then sauteed green curry paste for about 2 minutes then add water and the chicken.
-
Boil the chicken for about 5 minutes. While the chicken boiling, cut the eggplant into 8 pieces.
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After 5 minutes add cut eggplants, coconut cream, and basil leaves. Bring to boil.
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While the chicken green curry boiling, add lime zest and lime juice, stir frequently. After 5 minutes, turn off the heat.
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Serve cooked chicken green curry over warm rice. Garnish with basil leaves.
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Your chicken green curry ala thailand is ready to be served. Enjoy!
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Your pictures are great and so helpful, can’t wait to try this one!
Thank you 😊