Thai green curry is one of the most popular curries in Thai cuisine. Thai green curry is prepared with Thai green curry paste and can use any vegetables you like, any meat like chicken, beef, fish, prawns. Traditionally Thai green chicken curry is prepared and only Thai egg plant (light green brinjal type) and Thai pea egg plant (pea size and colour) are used in preparing Thai green chicken curry. Can use mushroom, bamboo shoots and pumpkin, beans and other vegetables as per your taste.
First prepare Thai green curry paste and keep it aside and then curry, which is very easy to make. Can make mild or spicy as per your taste. Traditionally Basil leaves are used in Thai curry but as an alternative can garnish with coriander leaves.
I have used coconut milk powder for coconut milk, can use coconut milk in tins or make fresh coconut milk with fresh grated coconuts. Shrimp paste (kapi) and fish sauce are salty and need to be careful while making curry. I have used caster sugar instead of palm sugar. I always use the left over lemon grass (the upper part, which we don’t use for the paste) as still it has the flavour and I just use in the curry and then can discard it.
In Thai cooking always coconut cream is used instead of oil but oil can be used. I have used both.
Always taste and adjust with the ingredients as per taste.
This curry is fragrant, full of aroma and tastes good. It is mild, sweet and little sour if adding lime juice in the end. Serve with our plain rice or coconut milk rice.
Ingredients
- Chicken (boneless) – 200 gms
- Oil – 1 tbsp
- Coconut cream – 3 tbsp
- Chicken stock cube (optional) – 1/2
- Green curry paste – 3 tbsp
- Kaffir lime leaves (frozen, crushed) – 1 1/2 tsp
- Fish sauce – 2 to 3 tsp
- Sugar – 1 1/2 to 2 tsp
- Lemon grass (optional) – 1
- Mushrooms – 8
- Beans – 12
- Coconut milk – 1 cup
- Thick coconut milk – 1 cup
- Basil leaves – 20
- Red chilli – 2
- Coriander leaves – 1 tbsp
Method
- Roughly chop the lemon grass by crushing it slightly and keep it aside or use the left over and remaining of lemon grass which was used for making paste. It gives more flavour to the curry.
- Cut chicken pieces in to small size or slice it.
- Preheat the vessel or wok/kadai with oil and cream , add the green curry paste , sauté for 2 to 3min on medium flame, to release its fragrance or until it is glossy and starts leaving oil.
- Add chicken cube, suate for 1min, add the coconut milk, kaffir lime leaves and boil for 8 to 10min on medium flame.
- Stir with each addition of ingredients in the curry.
- Add chicken pieces , sugar, fish sauce, galangal, lemon grass and cook for 10min, close the lid and cook or can keep it open.
- Add the mushrooms, beans and thick coconut milk cook for 10 min on medium flame until chicken and vegetables are soft and tender.
- Add basil leaves and red chilli, stir well, close the lid and simmer the flame for 12 to 15min.
- Can drizzle few tsp of lemon juice as per your taste.
- Garnish with coriander leaves or basil leaves again, serve with coconut milk rice or plain jasmine rice, it goes well with our normal rice too.
Notes
- If the curry becomes thick add thin coconut milk and cook for few min.
- If it is too salty add sugar or lime juice, if too spicy add more coconut milk.
- Taste and see what seasoning is required. I didn’t add any salt as fish sauce has a salt content.
- If green curry paste is made earlier then it is very easy and simple to cook.
