Receta Thai Green Curry With Chicken
This Green Curry With Chicken is a popular dish in Thai restaurant. It's spicy, luscious, aromatic, and slightly sweet with the coconut milk and palm sugar.
Thai Green Curry With Chicken
Ingredients
- 2 Pcs Chicken Breast (about 350grams) Boneless & Skinless , cut into bite-size pieces
- 1 Tbsp Peanut Oil
- 3 Tbsp Green Curry Paste
- 1 Box (500 ml) Coconut Milk
- ¼ to ½ Cup Water
- 2 Tbsp Fish Sauce
- 1 Tbsp Palm Sugar
- 3 Fresh Kaffir Lime Leaves, torn
- ½ Cup Thai Baby Eggplants, trimmed
- 4 Green or Yellow Color Thai Eggplants, trimmed & quartered
- A handful of Thai Basil Leaves
2 Red Chilies, sliced
Method
Heat the oil in a saucepan or wok over moderate heat. Add the green curry paste and stir, cooking about 4 to 5 minutes until fragrant. Then add about 1 cup of coconut milk, reduce the heat and simmer until the oil surfaces, about 8 to 10 minutes.
Add in the chicken, remainder coconut milk, water, eggplants, and season fish sauce and palm sugar. Then bring it to a boil and when the chicken are cooked and eggplants are tender, stir in the lime leaves, chilies, and basil. Stir and mix well. Serve immediately with some steamed rice.