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Thai green curry chicken with eggplant is the most famous thai food recipes outside thailand.

Chicken curry from scratch slow cooker. A glorious green bowl of sweet and spice the chicken and eggplant green curry is guaranteed to satiate your palette. Continue to simmer until chicken is done approx. The key to making this dish sing lies in the paste a blended joy of southeast asian herbs and spices mixed with some lime juice and the soft coconut milk that helps to relieve some of the spice in the curry.

Thai green curry is fiery hot with a hint of. Heat to boiling add the chicken fish sauce and sugar. Combine chicken with sauce ingredients and bring to a boil.

Add the chicken and stir to coat in the curry paste then pour in the coconut milk and bring to a boil. Cook until eggplant is tender approx. Add the eggplant bell pepper slices and kaffir lime leaf ribbons and cook until just tender.

Thai green curry with chicken was a classic take me to the temple curry. Add the eggplant lower the heat to maintain a simmer and simmer until the chicken and. Stew it gently with chicken eggplants and green beans and serve.

Boil the chicken separately for 2 to 3 mins then add to the sauce cook for 3 to 5 minutes then add the bell peppers thai chilies sliced in halves and the eggplants. Cook for 10 minutes and reduce to slow boil. Patrons would bring green curry with chicken chicken with bones chicken blood and gizzard and eggplants to offer to the monks at temples.

Add eggplant bamboo shoots and lime leaves. Add green curry paste into the saucepan. Garnish with basil leaves and chili pepper before serving.

My family was not a big fan on chicken blood and gizzard so ill leave those out. But it contains some ingredient that might not be good for your body. Then add the rest of the coconut milk and 1 cup of water and bring to a gentle boil.

Tender boneless skinless chicken pieces simmer in a sauce flavored with coconut milk ginger green onions fish sauce and soy sauce. Spice the chicken and vegetables with curry pepper and cumin. Stir the coconut milk in a large pan slow fire for 20 minutes.

This dish is one of the best thailand food you can try if you visit thailand or you visit a thai restaurant in your country. Make this savory chicken dish with thai green curry paste available in asian markets for a fast weeknight dinner. Add the chicken coat in the curry paste mixture and cook until done.

Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth or pound in a pestle and mortar.