(Last Updated On: June 14, 2019)

Thai food is known for its balance of flavors and textures. In this Thai green chicken curry recipe, that balance is achieved with the sweetness of palm sugar, tartness of tamarind and lime leaves, and spiciness from green and red chillies.

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Add the creaminess of the coconut milk you begin to understand why Thai food is so popular. This recipe calls for Thai eggplant, which you can substitute with purple eggplant or other vegetables such as green beans, baby corn and mushrooms.

Here are some additional Asian inspired recipes that you might enjoy!

Malaysian Prawn Sambal

Vietnamese Spring Rolls – Chả Giò

Vietnamese Spring Rolls with Shrimp and Peanut Sauce

Coconut Rice – Nasi Lemak

Ayam Masak Merah – Tomato Chicken Curry

Thai Drunken Noodles – Pad Kee Mao

Korean Beef Stew

Hot Pot Asian Soup (Shabu-Shabu)

 

Thai Green Chicken Curry and Fresh Green Curry Paste

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Thai Green Curry Chicken with Homemade Green Curry Paste

Ingredients

• 1 Chicken Breast, Sliced
• 3 Tablespoons Green Curry Paste*
• 2 Cups Coconut Milk
• 3  Thai Eggplants, Quartered (or 1/2 small eggplant cut into 1" cubes)
• 5 Kaffir Lime Leaves
• 2 Tablespoons Sliced Galangal (or fresh ginger)
• 20 Thai Sweet Basil Leaves
• 1 Teaspoon Palm (or white) Sugar
• 1 Tablespoon Fish Sauce (nam pla)
• 2 Tablespoons Tamarind Paste (or White Vinegar)
• 1 - 2 Thai Red Chilies (if desired)
• 2 Cups Steamed Rice

Instructions

1. Place cooking oil in a wok or frying pan over medium - high heat.
2. Add the curry paste and stir. When it becomes aromatic (about 1-2 minutes) add the chicken, lime leaves, coconut milk and eggplant.
3. Continue to stir occasionally until the chicken is cooked thorough.
4. Add the fish sauce, sugar, sweet basil leaves and red chili. Allow to combine for another 1 - 2 minutes.
5. Serve with steamed rice.

Thai Green Curry Paste

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Homemade Thai Green Curry Paste

Ingredients

• 15 Green Spur Chilies, chopped (can be substituted with Serrano Chilies)
• 4 Green Bird's Eye Chilies, Chopped
• 2 Tablespoons Lemongrass, bottom 3rd of stalk with outer leaves removed
• 1 1/2 Teaspoons Galangal (or fresh ginger) finely sliced
• 1/2 Teaspoon Kaffir Lime Zest
• 2 Tablespoons Shallot, finely chopped
• 2 Tablespoons Ginger, finely chopped
• 2 Tablespoons Coriander Root, chopped
• 1 Teaspoon Turmeric
• 1/2 Teaspoon Roasted Coriander Seeds
• 1/2 Teaspoon Roasted Black Pepper
• 1 Teaspoon Shrimp Paste

Instructions

1. The paste is most flavorful if the curry is made by combining them using a mortar and pestle. Otherwise, you can use a food processor or blender. Process until found in to a fine paste. It can be stored in a sealed glass container covered with a layer of vegetable oil over the top in the refrigerator for several months.

Notes

If you use store bought green curry paste for this recipe, it will likely have less water than freshly made curry paste. Use 1/2 the suggested amount in this recipe and add more until the dish is to your liking.