Exotic Thai Green Chicken Curry with Sweet Basil

Name: Exotic Thai Green Chicken Curry with Sweet Basil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 stalks lemongrass; 4 inches galangal; 10 green Thai bird chilies; 6 cloves garlic; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 tablespoon shrimp paste; Zest of 1 lime; 1 tablespoon fish sauce; 1 small bunch fresh cilantro stems; 2 tablespoons vegetable oil; 800 g chicken thighs; 1 medium eggplant; 1 red bell pepper; 400 ml coconut milk; 1 cup chicken stock; 1 tablespoon brown sugar; 1 cup Thai basil leaves; 2 cups Jasmine rice; 4 cups water; 1 teaspoon salt

A fragrant and creamy Thai curry bursting with flavor

This delightful Thai Green Chicken Curry infuses tender chicken pieces with aromatic herbs, creamy coconut milk, and vibrant vegetables for a truly exotic dining experience.

1 h 30 min
4
Intermediate

Ingredients

Green Curry Paste

2 stalks lemongrass

trimmed and thinly sliced

4 inches galangal

peeled and sliced

10 green Thai bird chilies

deseeded

6 cloves garlic

1 teaspoon coriander seeds

toasted

1 teaspoon cumin seeds

toasted

1 tablespoon shrimp paste

Zest of 1 lime

1 tablespoon fish sauce

1 small bunch fresh cilantro stems

Chicken Curry

2 tablespoons vegetable oil

800 g chicken thighs

cut into bite-sized pieces

1 medium eggplant

cubed

1 red bell pepper

sliced thinly

400 ml coconut milk

1 cup chicken stock

1 tablespoon brown sugar

1 cup Thai basil leaves

Rice

2 cups Jasmine rice

rinsed

4 cups water

1 teaspoon salt

Preparation

Marinating the Green Curry Paste

Blend Ingredients

Blend lemongrass, galangal, chilies, garlic, coriander seeds, cumin seeds, shrimp paste, lime zest, fish sauce, and cilantro to a smooth paste.

Adjust Texture

Adjust with a little water if necessary to obtain a consistent texture.

Marinate Paste

Set aside the paste in a jar to marinate briefly as the ingredients amalgamate.

Preparing the Chicken Curry

Heat Oil

Heat vegetable oil in a large pan over medium heat.

Sauté Curry Paste

Add the pre-prepared green curry paste and sauté until aromatic.

Avoid burning the curry paste as it can become bitter.

Cook Chicken

Introduce chicken pieces, stirring until they are well coated with the paste and partially cooked.

Adjust the number of chilies to control the spice level.

Cooking Process

Sauté Chicken

Cook the chicken until nearly done and rich in green curry essence.

Simmer Vegetables

Add eggplant and bell pepper, then pour in coconut milk and chicken stock. Cover and simmer until vegetables are tender.

Integrate Sweet Basil

Stir in brown sugar and Thai basil leaves just before serving for a fresh, aromatic lift.

Plating & Serving