best chicken green curry recipe

Thai green curry, known as "Kaeng Khiao Wan," is a vibrant dish originating from central Thailand.) The green color comes from green chilies, and the "sweet" in the Thai name refers to the particular color green itself, not the taste.) A traditional recipe includes ingredients like coconut milk, green curry paste, palm sugar, fish sauce, kaffir lime leaves, and Thai basil.)

To prepare an authentic Thai green curry chicken, you'll need the following ingredients:)

• 4 oz boneless, skinless chicken breast, thinly sliced
• 4 tablespoons green curry paste
• 2 cups coconut cream
• 2 cups coconut milk
• 4 tablespoons cooking oil
• 4-8 kaffir lime leaves, torn in half
• 8 teaspoons fish sauce
• 1 teaspoon coconut palm sugar
• 2 large green eggplants, cut into bite-sized pieces
• 1 cup fresh sweet basil leaves
• 6-12 red chili peppers, cut into thin strips

Begin by heating a wok or large pan over medium heat. Add the oil and green curry paste, cooking until fragrant, approximately 30 seconds.) Then, pour in the coconut cream and heat until it begins to bubble. Add the sliced chicken, fish sauce, and palm sugar, cooking until the chicken is done, about 4 minutes.)

Next, add the coconut milk, torn kaffir lime leaves, and green eggplant pieces. Cook until the eggplant is tender, about 2-3 minutes.) Season the curry with additional fish sauce or sugar to taste. Just before serving, stir in the fresh basil leaves and red chili strips.) Serve the curry hot, garnished with chopped coriander, fresh chilies, and lime wedges, alongside cooked Thai jasmine rice or your preferred rice.)

For a quicker version, you can use store-bought green curry paste and coconut milk.) This method simplifies the preparation while still delivering a delicious and satisfying meal.)

Remember, the key to a great Thai green curry lies in balancing the flavors of spicy, sweet, salty, and sour. Adjust the seasoning to your preference, and enjoy the rich, aromatic flavors of this classic Thai dish.)