Thai Green Curry with Chicken
by Simbooker 12th September 2013
Files & Tags: recipes, index, chicken, thai, curries, chili pepper, asian
Without question, Thai Red Duck Curry is my favorite Thai dish. Especially paired with duck-my favorite animal produce, and meat in the world. But once I tried green curry, I came to appreciate and like it very much. I was once sitting in a quaint little Thai restaurant, in fashionable and upmarket Hampstead in North London; devouring a red curry as if it were my last meal. I used to live just around the corner from this restaurant, and I frequented the place, cos I just loved the food. The restaurant itself was very small and relatively minimalistic, yet tastefully decorated.
Anyway, one of the waitresses was watching me, and laughed at me. I told her how wonderful the food was, and inquired what her favorite Thai dish was. She replied "green curry, anything with green curry."
"Green Curry?" I balked. How can anyone like green curry? I mean green curry, didn't sound very appealing, and it was not something i'd ever heard of, or seen at the time.
I subsequently did some research, and it turns out that Green Curry is the favorite Thai dish of many. In the UK it is hands down the favorite Thai dish; just above Pad Thai. Believe me when I say that the food at this restaurant was out of this world, I can only hope that one day I can match them. Until then, I will forever keep trying. Unlike my Red Curry Recipe I used store bought Curry Paste.
Please note I use the word tsp for teaspoon and tsb for tablespoon.
Without question, Thai Red Duck Curry is my favorite Thai dish. Especially paired with duck-my favorite animal produce, and meat in the world. But once I tried green curry, I came to appreciate and like it very much. I was once sitting in a quaint little Thai restaurant, in fashionable and upmarket Hampstead in North London; devouring a red curry as if it were my last meal. I used to live just around the corner from this restaurant, and I frequented the place, cos I just loved the food. The restaurant itself was very small and relatively minimalistic, yet tastefully decorated.
Anyway, one of the waitresses was watching me, and laughed at me. I told her how wonderful the food was, and inquired what her favorite Thai dish was. She replied "green curry, anything with green curry."
"Green Curry?" I balked. How can anyone like green curry? I mean green curry, didn't sound very appealing, and it was not something i'd ever heard of, or seen at the time.
I subsequently did some research, and it turns out that Green Curry is the favorite Thai dish of many. In the UK it is hands down the favorite Thai dish; just above Pad Thai. Believe me when I say that the food at this restaurant was out of this world, I can only hope that one day I can match them. Until then, I will forever keep trying. Unlike my Red Curry Recipe I used store bought Curry Paste.
Please note I use the word tsp for teaspoon and tsb for tablespoon.
Ingredients & Recipe
You can use any kind of Chicken for this Recipe, but boneless chicken thighs or breasts work very well. I used small cuts of chicken on the bone which added to a richer flavour.
Also note that having an extra can of coconut milk on standby is very important, just in case you want a thicker, creamier Thai Curry with a superb consistency.
Thai Green Curry Paste (any brand of your choice),
3 or more tbs of Vegetable Oil, Salt (to taste minimal is needed) Thai Fish Sauce, 1 Can of Coconut Milk, 1-2 tbs light soy sauce, 2 Cups of Water, 1 Lime, 1 tbs Dried Coriander Leaf and Fresh Cilantro for garnish, Bunch of Fresh Thai Basil or substitute regular Basil,
1+1/2 tsp of Palm sugar- can Substitute regular sugar but palm sugar is better,
2-3 Thai Green Chiles AND/OR 1 Green Bell Pepper, 1-2 teaspoons Cinnamon, 1 tsp black pepper,
1 small onion or shallot peeled, Half a garlic bulb/head peeled and chopped,
A chunk of Ginger or Galangal peeled
Sprinkle 1-2 tablespoons of soy sauce over chicken and rub into chicken thoroughly, and set aside. Add 3-4 tablespoons of vegetable oil in a large pot on medium to high heat. Once the oil is sufficiently hot, turn down heat to medium. Then add the Curry Paste (At least 2 tbs, I use 3 tbs). This is a crucial step; the pan should sizzle with heat when you add paste, if it doesn't turn it up sufficiently. You have to sauté the curry paste so the raw ingredients are cooked.
This should take at least five minutes or more. Once the curry paste is cooked, add Chicken to pan and let them sauté on medium to high heat, coating the chicken with the curry paste for about three minutes, you can add a little (about 2 tbs) coconut milk at this stage, especially if the curry paste sticks to pan. I generally prefer to add it a little later. Then, add almost the entire can of coconut milk and stir well; leave 1/3 cup behind. Then add about 2 cups of water ( or to your taste and desired consistency) and stir again. Add a sprinkling of Thai Fish Sauce, and about a teaspoon of salt is perhaps all the salt you'll need. But keep checking for salt as it cooks and add to your taste.
Then add chopped garlic, a whole onion or shallot, ginger and slices of green chillies. Turn heat to high and bring to a boil for 3 minutes and then cover, and turn heat to low. Simmer for 10 minutes. Then add Palm Sugar, cinnamon, and black pepper. Add dried Coriander, and use fresh Cilantro for garnish. Adding squeeze of lime really brings out the flavors. Add another sprinkling of Thai Fish sauce if needed. Then add a bunch of fresh chopped Thai basil, or substitute regular basil. Cover again, and continue to simmer until the Chicken is cooked. Once cooked, take off the stove, and pour the remaining coconut milk in the pot and stir well. Adding a little coconut milk at the end gives it a nicer flavor and color. I like to serve this with Coconut, Jasmine or Egg Fried Rice.
Also note that having an extra can of coconut milk on standby is very important, just in case you want a thicker, creamier Thai Curry with a superb consistency.
Thai Green Curry Paste (any brand of your choice),
3 or more tbs of Vegetable Oil, Salt (to taste minimal is needed) Thai Fish Sauce, 1 Can of Coconut Milk, 1-2 tbs light soy sauce, 2 Cups of Water, 1 Lime, 1 tbs Dried Coriander Leaf and Fresh Cilantro for garnish, Bunch of Fresh Thai Basil or substitute regular Basil,
1+1/2 tsp of Palm sugar- can Substitute regular sugar but palm sugar is better,
2-3 Thai Green Chiles AND/OR 1 Green Bell Pepper, 1-2 teaspoons Cinnamon, 1 tsp black pepper,
1 small onion or shallot peeled, Half a garlic bulb/head peeled and chopped,
A chunk of Ginger or Galangal peeled
Sprinkle 1-2 tablespoons of soy sauce over chicken and rub into chicken thoroughly, and set aside. Add 3-4 tablespoons of vegetable oil in a large pot on medium to high heat. Once the oil is sufficiently hot, turn down heat to medium. Then add the Curry Paste (At least 2 tbs, I use 3 tbs). This is a crucial step; the pan should sizzle with heat when you add paste, if it doesn't turn it up sufficiently. You have to sauté the curry paste so the raw ingredients are cooked.
This should take at least five minutes or more. Once the curry paste is cooked, add Chicken to pan and let them sauté on medium to high heat, coating the chicken with the curry paste for about three minutes, you can add a little (about 2 tbs) coconut milk at this stage, especially if the curry paste sticks to pan. I generally prefer to add it a little later. Then, add almost the entire can of coconut milk and stir well; leave 1/3 cup behind. Then add about 2 cups of water ( or to your taste and desired consistency) and stir again. Add a sprinkling of Thai Fish Sauce, and about a teaspoon of salt is perhaps all the salt you'll need. But keep checking for salt as it cooks and add to your taste.
Then add chopped garlic, a whole onion or shallot, ginger and slices of green chillies. Turn heat to high and bring to a boil for 3 minutes and then cover, and turn heat to low. Simmer for 10 minutes. Then add Palm Sugar, cinnamon, and black pepper. Add dried Coriander, and use fresh Cilantro for garnish. Adding squeeze of lime really brings out the flavors. Add another sprinkling of Thai Fish sauce if needed. Then add a bunch of fresh chopped Thai basil, or substitute regular basil. Cover again, and continue to simmer until the Chicken is cooked. Once cooked, take off the stove, and pour the remaining coconut milk in the pot and stir well. Adding a little coconut milk at the end gives it a nicer flavor and color. I like to serve this with Coconut, Jasmine or Egg Fried Rice.