Go Back

Thai Green Curry Chicken

4.86 from 7 votes
Print Recipe Pin Recipe

Ingredients
  

Green Curry paste

  • 1 tsp white Peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 20 small Thai green Chillies
  • 6 - 8 tbsps Coriander root
  • 2 Shallots
  • Thumb sized piece Galangal
  • 1 stick Lemongrass - green part
  • Peel of Kaffir Lime
  • 1 tsp Shrimp paste
  • 3 tbsps Fish sauce
  • 1 tbsp coarse Salt
  • 1/2 cup Coriander leaves
  • 1/2 cup Thai Basil leaves

Curry

  • 400 ml can Coconut Milk
  • 1 tbsp Coconut Oil
  • 4 - 6 tsps Green Curry paste 6-8 for spicy
  • 4 Kaffir Lime leaves
  • 500 gms sliced semi cooked Chicken
  • 2 tbsps - 30gms Palm Sugar
  • 1/2 Chicken boullion cube 5 gms
  • 4 tbsps Fish sauce
  • 1 tsp Shrimp paste
  • 4 small Thai Eggplants - 180 gms
  • 1/2 cup Water in the can
  • 1/2 cup sliced Bamboo shoots
  • 1 cup Thai Basil leaves
  • 2 large finger Chillies 1/4 cup

Instructions
 

  • Roast the peppercorns, cumin & coriander seeds
  • Cool & grind
  • Add the chillies, coriander root, shallots, galangal, lemongrass, kaffir lime, shrimp paste, fish sauce, salt, coriander & basil leaves
  • Grind to a paste
  • Add about 100 ml of the coconut milk and heat it till it seperates
  • Add 1 tbsp coconut oil
  • Add the green curry paste, Kaffir Lime leaves
  • Add the sliced semi cooked chicken - I boiled these till they are 70-80% cooked and then slice it
  • Add the palm sugar and bouillon cube
  • Add the fish sauce & shrimp paste
  • Add the Thai eggplants that are sliced and soaked in salted water
  • Add the rest of the coconut milk and water
  • Finish with the bamboo shoots, basil leaves and finger chillies