Thai Green Curry Chicken Recipe )

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Rating: 4.0; Vote: 1

Click here for more Thai food: Thailand is a country that is famous for its vibrantly flavorful cuisine and there are so many dishes that it can be challenging to actually figure out which dish to cook. One genre of Thai cuisine is the famous curries that range from green and red to yellow and brown - there are all sorts of curries in Thailand. Most Thai curries are made with a meat base and flavored with curry paste blend that's made of a variety of spices and herbs. While the curry paste is most amazing if you actually crush the ingredients together yourself, if you're in Thailand you can buy fresh paste that's already whipped up and ready to go (this saves quite a bit of time. On the other hand if you're out of Thailand you can also use canned or packaged curry paste that's not as good as the fresh stuff, but it will still be delicious. Also, coconut milk is important for many Thai curries as the soup base. In Thailand it's easy to get freshly squeezed coconut milk, but cans of coconut milk will also work fine for this Thai recipe. Thai green curry chicken ) is a dish that never fails to impress - so here is a home cooked easy to make recipe that you'll surely get all kinds of compliments on First of all, here are the ingredients you'll need for this Thai green curry recipe video: 1. About one quarter of a chicken chopped up, but if you'd like, I think about two chicken breasts would also work fine. 2. Around twelve Thai round eggplants 3. Five non-hot spur chillies 4. Three to four stems of Thai sweet basil 5. Six to eight kaffir lime leaves 6. Around six cups of coconut milk, I'll be using fresh but you easily buy it in a can. 7. Four heaping tablespoons of thai green curry paste, since I'm in Thailand I'll be using fresh curry paste, but you can easily find it in a package. 8. You'll also need about a half a tablespoon of fermented shrimp paste also available in a can 9. Two teaspoons of sugar 10. and one teaspoon of salt To make this Thai green curry chicken recipe, you'll need only about thirty minutes of time and the amount should serve around three to four people depending on how hungry you are and how many other dishes you may be serving for the meal as well. Remember that Thai food recipes are never exact, meaning that it's a must to keep on testing the dish for yourself to make sure all the ingredients are correct. Thai green curry should be mild yet flavorful, creamy yet not so much where it's too rich to eat. Make sure you balance the flavors and add more or less of any of the ingredients in the tutorial. Thank you very much for watching this video and
Date: 2019-08-19

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Comments and reviews: 10

Unchalee I.
Hi Khun Mark, please try it another way like my grandmother always does. Heat coconut milk to simmer and saute chili paste until the fragrance hits your nostril hard then add the meat. Keep mixing the ingrediants by gradually adding coconut milk to it to avoid getting burnt. Then prepare 3 cups of light coconut milk, warming it up on the stove and pour in the saute ingrediants in it. Season with palm suger and fish sauce and add the vegs. Voila it's done
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kris
I made this twice now - first time was okay, but way too spicy because I used thai chilis rather than a non-hot chili. I also didn't like the texture of the eggplant - needed to cook longer - I like it to be kind of mushy. 2nd time I fixed my errors and it was almost restaurant-quality. Thanks for this recipe, for real. I can finally make my favourite meal, the way it's meant to be made.
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geoffphuket
Easy assumption - but wrong. Coconut milk is extracted by compressing the pulp that's attached to the inside of the shell - the actual white coconut 'meat' itself. The liquid inside is little more than just water, and provides nothing more than a refreshing drink
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Mark Wiens
Thanks for sharing. My girlfriend and her mother (who is the cook in this video - I didn't cook it) is from the South of Thailand - so they normally include kaphi, and she said she didn't include fish sauce - I know both versions are delicious
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kris
I just noticed my comments here from 7 months ago and wanted to say a big thanks for the recipe. I make this all the time and use this recipe with some variations but this is the best starting point I've seen - restaurant quality. Love it.
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geoffphuket
I might see my wife this weekend - if I'm lucky. She's a very busy lady. I have an idea they're for making Muslim curries; the yellow fried rice and chicken that you see everywhere, but I might be wrong.
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Mark Wiens
Great, thanks for watching. The liquid right out of the coconut is just called coconut water, and coconut milk is actually made by shaving the white meat and then squeezing it to get rich cream.
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Mark Wiens
Hey, I'm not fully sure, but at Thai markets they have both yellow skin chicken and white skin chicken and the vendors have always told me they taste the same. so we got yellow skin this time
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Fariha Mahfuza
Cross contamination you chopped veg on the same chopping board that you cut the chicken on also he kept them in the same place this is cross contamination can cause food poisoning.
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The Venetian girl 1.0
Hi MarkI tried cooking the green curry following your method. It was delicious: ) Thank you very much for posting this video. I am looking forward to more videos from you: )
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