Thai Green Curry Chicken

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Thai Green Curry Chicken is a fragrant and vibrant dish that brings the essence of Thai cuisine to your table. This curry is characterized by its creamy coconut milk base and the fresh, zesty flavor of green curry paste made from green chilies, lemongrass, and herbs. The chicken absorbs all these aromatic flavors, making it a delightful meal that pairs beautifully with jasmine rice. Whether you’re new to cooking Thai food or a seasoned pro, this dish is sure to impress your family and friends. What makes this Green Curry special is the balance of flavors; it's spicy yet creamy, with a hint of sweetness from the coconut milk. For an authentic experience, try to use fresh ingredients and make your own green curry paste if you have the time. A tip for perfecting this dish is to simmer your curry gently to allow the flavors to meld beautifully. Get ready to indulge in a bowl of comforting goodness!

Ingredients

500 g Chicken Breast (cut into bite-sized pieces)

400 ml Coconut Milk (shake well before use)

3 tbsp Green Curry Paste (adjust to taste)

2 tbsp Vegetable Oil (for frying)

200 g Thai Eggplant (sliced in half)

1 medium Finger Chili (sliced)

1 cup Thai Sweet Basil (fresh, for garnish)

2 tbsp Fish Sauce (to taste)

1 tbsp Palm Sugar (to balance flavors)

Instructions

Heat vegetable oil in a large pot over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.

Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

Pour in the coconut milk and stir well to combine. Add the fish sauce and sugar, adjusting to taste.

Add the eggplant and finger chili, and simmer for 10-15 minutes until the vegetables are tender.

Remove from heat, stir in fresh basil leaves, and serve hot with jasmine rice.

Thai Green Curry Chicken

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