Thai Green Curry Recipe

Name: Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken washed and cleaned; 3 tablespoons green curry paste or, see green curry paste recipe below; 14 ounces coconut milk; 2 Thai eggplants fresh, quartered; 1 cup straw mushrooms; 1 cup baby corn; 1 onion quartered; 3 chilies fresh red spur, sliced diagonally; 2 kaffir lime leaves torn; 1/4 cup sweet basil leaf optional; 1 1/2 tablespoons fish sauce; 1 tablespoon sugar; 1 tablespoon cooking oil; sweet basil leaves; red chili; 15 hot chilies large fresh green; 3 shallots sliced; 9 cloves garlic; 1 teaspoon galangal finely sliced fresh; 1 tablespoon lemon grass sliced fresh; 9 teaspoons lime rind finely sliced kaffir; 1 teaspoon coriander root chopped; 5 white peppercorns; 1 tablespoon coriander seeds roasted; 1 teaspoon cumin seeds roasted; 1 teaspoon sea salt; 1 teaspoon shrimp paste

Servings: persons

1 whole chicken washed and cleaned
3 tablespoons green curry paste or, see green curry paste recipe below
14 ounces coconut milk
2 Thai eggplants fresh, quartered
1 cup straw mushrooms
1 cup baby corn
1 onion quartered
3 chilies fresh red spur, sliced diagonally
2 kaffir lime leaves torn
1/4 cup sweet basil leaf optional
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon cooking oil
sweet basil leaves
red chili
15 hot chilies large fresh green
3 shallots sliced
9 cloves garlic
1 teaspoon galangal finely sliced fresh
1 tablespoon lemon grass sliced fresh
9 teaspoons lime rind finely sliced kaffir
1 teaspoon coriander root chopped
5 white peppercorns
1 tablespoon coriander seeds roasted
1 teaspoon cumin seeds roasted
1 teaspoon sea salt
1 teaspoon shrimp paste

1
Cut the chicken in small pieces.
2
Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add the coconut milk a little at a time, stir until a film of green oil surfaces.
3
Add the chicken and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the chicken is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants, straw mushrooms, baby corn and onion. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
4
Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
5
Preparation for the Paste:
6
Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
7
Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
8
Add the cumin mixture and shrimp paste, continue pounding until smooth and fine

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 whole chicken washed and cleaned, 3 tablespoons green curry paste or, see green curry paste recipe below, 14 ounces coconut milk, 2 Thai eggplants fresh, quartered, and more.

Yes, Thai Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Curry

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