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Thai Green Curry Chicken

Thai Green Curry with Chicken
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Ingredients

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  • 2 tablespoons olive oil
  • 1 cup homemade curry paste (recipe below)
  • 1 13.5-oz can coconut cream
  • 1 13.5-oz can coconut milk
  • 1 1/2 lbs. boneless chicken thighs, cut into chunks
  • 5 fresh kaffir lime leaves
  • 10 small Thai eggplants, quartered or halved depending on the size
  • 2 tablespoons fish sauce
  • 1/2 cup Thai basil leaves, plus more for garnish

Curry Paste

  • 1 stalk lemongrass, thinly sliced (see note below)
  • 12 white peppercorns
  • 1 1/2 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 oz ginger
  • 1/4 cup cilantro leaves
  • 1 tablespoon shrimp paste
  • 2 teaspoons lime zest
  • 9 cloves of garlic, roughly chopped
  • 5 Thai green chiles, roughly chopped
  • 4 shallots, roughly chopped
  • 3 tablespoons olive oil

Instructions

  1. Heat a large skillet. Once hot add the olive oil and curry paste. Reduce heat and fry the paste until fragrant, 5-6 minutes. Add coconut cream and coconut milk, and bring to a boil. Add chicken and lime leaves. Reduce heat; simmer 20 minutes. Ten minutes into the simmer add the sliced eggplants for the remaining 10 minutes. Remove pan from heat and stir in fish sauce and basil leaves.

Curry Paste

  1. Toast white peppercorns, coriander seeds and cumin seeds in a small skillet over low heat until fragrant. Remove from heat and allow to cool. Once cooled, transfer to a grinder and grind to a powder.
  2. Add spices and the remaining curry paste ingredients to a food processor and blend until finely chopped. Add oil tablespoon by tablespoon to create a paste.
  3. If paste is really thick, add additional oil as needed.

Nutrition

Find it online: https://lifeatthetable.com/thai-green-curry-chicken/

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