Thai Green Curry Chicken

20200428_154510I don’t know about you, but the first thing that comes to my mind when I think about Thai food is unfortunately, the authentic Thai food chain Absolute Thai. Green Curry Chicken. It was always this Thai dish that I truly enjoyed. Perhaps because we would usually have it after our long day at work. Cold weather with spicy food is the best combination.

So this will be my take on a green curry chicken comprising with your friendly green ingredients. Super healthy with the spices, if you leave the coconut milk aside.

Part A (Homemade Green Curry Paste)
• 3-6 green chillies
• 6 spring onions (scallion)
• 2 lemongrass stalks
• 1 turmeric (about 3cm)
• 2-3 slices of galangal
• 3 cloves of garlic
• 6 kaffir lime leaves
• 1 lime
• 1/2 tbsp cumin
• 1 tbsp ground coriander
• 2 tbsp fish sauce
• 1 large bunch of coriander

Part B (For Green Curry Chicken)
• Chicken breast
• Eggplant
• Broccoli (optional)
• Okra (optional)
• Long Beans (optional)
• 1 cup of coconut milk (can be varied)

**You may skip Part A for store bought green curry paste.** 

A. For Green Curry Paste
1. Gather all the ingredient in Part A.
2. Place all ingredients in a food processor or blender. Blend well to form a fragrant Thai green curry paste.
3. Taste-test it for salt and spice. Add more chilies for more heat.
4. The curry paste is ready to be used. Set aside.

B. For Green Curry Chicken
1. Heat a large frying pan over medium-high heat with 2 to 3 tablespoon oil. Swirl around, then add the green curry paste.
2. Stir-fry until fragrant for a minute. Slowly pour in chicken breast.
3. Stir chicken until it turns opaque, about 3-5 minutes.
4. Add in eggplants and pour in coconut milk.
5. When it comes to a boil, reduce heat.
6. Add in fish sauce and salt. Cover it and let it simmer for 10 minutes, or until the eggplant is tender.
6. Blend in broccoli. Cook for about 3-5 minutes.
7. Pour in okra and long beans. Let it boil for 5 minutes or until the vegetables are tender.
8. Turn off stove and let curry to sit for 5 minutes.
9. This fragrant and delicious dish is best served with steamed Jasmine or Basmati rice.

Ching Yee

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