Chicken Green Curry Eggplant, Thai Green Chicken Thigh Curry Recipe Whole New Mom

Patrons would bring green curry with chicken chicken with bones chicken blood and gizzard and eggplants to offer to the monks at temples.

Chinese curry chicken with potatoes recipe. 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. A glorious green bowl of sweet and spice the chicken and eggplant green curry is guaranteed to satiate your palette. Then add the rest of the coconut milk and 1 cup of water and bring to a gentle boil.

Mix in the eggplant and cook for another 2min. But it contains some ingredient that might not be good for your body. Combine chicken with sauce ingredients and bring to a boil.

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. My family was not a big fan on chicken blood and gizzard so ill leave those out. Remove from the heat and stir in the thai basil chiles and.

Once the oil is warm add the curry paste and cook for 1min. Tender boneless skinless chicken pieces simmer in a sauce flavored with coconut milk ginger green onions fish sauce and soy sauce. Thai green curry is fiery hot with a hint of.

Add eggplant bamboo shoots and lime leaves. Add the eggplant lower the heat to maintain a simmer and simmer until the chicken and eggplant are cooked through about 8 minutes. Stir in the coconut milk brown sugar fish sauce and lime leaves.

The purple vegetables contains important minerals and. Thai green curry with chicken was a classic take me to the temple curry. Make this savory chicken dish with thai green curry paste available in asian markets for a fast weeknight dinner.

Heat to boiling add the chicken fish sauce and sugar. 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. Add the eggplant bell pepper slices and kaffir lime leaf ribbons and cook until just tender.

Add the chicken coat in the curry paste mixture and cook until done. Add the chicken and cook stirring occasionally for 5min. Add green curry paste into the saucepan.

Garnish with basil leaves and chili pepper before serving. Cook for 10 minutes and reduce to slow boil. Stir the coconut milk in a large pan slow fire for 20 minutes.

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. Thai green curry chicken with eggplant is the most famous thai food recipes outside thailand. Stew it gently with chicken eggplants and green beans and serve.