Chicken Green Curry Ala Thailand

Chicken Green Curry ala Thailand is healthy and heart warming curry dish perfect served on warm rice. Try this recipe for your dinner!

Thai green curry for our 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 is the differences of Thailand curry with others?

Curry has some versions in every country. In Thailand, people know curry as Kaeng. A favorite curry in Thailand among tourists is green curry (gaeng keow wan). It tastes fresh and slightly sweet. This green color comes from green chilies, basil, lemongrass, lime leaves, coriander roots, and additional Thai shrimp paste.

The distinctive in Thailand curry is the basic ingredients of curry. The curry used paste ingredients, not powder like in Indian curry kitchens. The style is also different. The curry generally divides into southern, central, and northern gagrak.

Meanwhile, red curry (kreung gaeng phet daeng) relies on dry red chilies. Another, yellow curry (gaeng leung) is close to the Indian version. It contains turmeric and curry powder.

In the southern part of Thailand, which borders Malaysia, there is masaman Curry (mussaman nua). It uses mutton or beef with unusual additions such as cinnamon, cardamom, and nutmeg. So, it produces a thick yellowish sauce. Meanwhile, if you like the less use of coconut milk in a curry dish, you can find it in central Thailand. The name is Panang curry or Panang goong.

What’s in Thai green curry?

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How to Make Chicken Green Curry ala Thailand:

Slice bird’s eye chili, green chili, lemongrass, galangal, shallot and garlic into small pieces.

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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.

Add the chicken thigh and boil 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. While the chicken green curry boiling, add lime zest and lime juice, stir frequently. After 5 minutes, turn off the heat.

Serve cooked curry over warm rice. Garnish with basil leaves. Your chicken green curry ala thailand is ready to be served. Enjoy!

Recipe Notes :

• You can add cauliflower, boiled tomatoes, peppers, sweet potatoes, chickpeas, edamame, frozen peas, fresh spinach, or kale. Feel free to add what you have in your kitchen.
• The secret is the balance of the taste. Curry should be spicy, rich, creamy, savory, and sweet.
• I usually prepare the green curry as an additional stock in the soup. It tastes so good and makes the chicken so juicy and moist.

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