2025-05-31

An Easy, Colorful Green Chicken Curry

Ingredients:

  • ü  1.5KG of boneless Chicken Thighs

  • ü  1-2 Medium size Egg Plant thinly sliced

  • ü  1 small Onion cut into pieces

  • ü  1 green Bell Pepper cut into 4-6 pieces

  • ü  1 red Bell Pepper cut into 4-6 pieces

  • ü  Small to medium size Bamboo shoot cut into pieces

  • ü  One stem of Spring Onion stem

  • ü  One curry leaf stalk

  • ü  2-3 Green Curry paste

  • ü  1-2 Tbsp of Avocado Oil

  • ü  1tsp of Fish Sauce

  • ü  1tsp of Palm Sugar

  • ü  2 cups of Coconut Milk

  • ü  Handful of Mushrooms

  • ü  Couple of Makrut Lime leaves

Instruction:

  • ü  Season the Chicken with salt and pepper

  • ü  Fry them in medium heat to get the color and put them aside

  • ü  Using the same pan, fry both sides of eggplant slices in fat from Chicken

  • ü  Using the same pan, add some olive oil and fry the veggies starting with onion and adding rest of the veggies

  • ü  Add Bamboo shoots to vegies

  • ü  Add Spring Onion, Currey Leaves stalk, and Makrut Lime leaves

  • ü  Heat up a separate cooking pot in medium heat and add Avocado oil

  • ü  Add Green Curry paste (make sure you have exhaust fan running at full speed), just to fry (no longer than 30 seconds

  • ü  Add Coconut Milk and when it starts to bubble up add Chicken and cook few minutes

  • ü  Add mushrooms then Eggplants, and rest of the veggies, mixed them well.

  • ü  Add rest of the Coconut Milk and you got yourself a Green Curry

The green curry is now ready to serve with jasmine rice. If needed garnish with Thai Basil and a lime wedge. Leftovers will keep up to 4 days in the fridge.

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