Thai Green Curry Chicken (Easy Recipe)

Thai green curry is the most famous Thai dish outside Thailand. It has a distinct green color that set it apart from Indian, Malaysian, and Japanese curries which are mostly red or yellow. The green color is from the green chilies instead of red chilies used in other types of curry.
I want to share with you how to prepare this curry dish in this video. Please watch the video and then refer to the step-by-step guide below:
More information at:
tasteasianfood.com/thai-green...
Ingredients:
70 g Thai green curry paste (store-bought)
500 g chicken breast meat (or chicken thigh)
375 ml (1.5cups) of coconut milk
8 sprigs Thai basil leaf (use the leaf only)
125ml (half cup) chicken stock
70 g eggplants
70 g king oyster mushroom
4 pieces kaffir lime leaves
30 g palm sugar
2 tbsp fish sauce
1 red spur chilies
Method:
1. Cut the chicken meat into 1cm to 1.5 cm cubes.
2. Cut the eggplant to the same size of the chicken pieces.
3. Shred the king oyster mushroom into small pieces.
4. Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
5. Add the green curry paste. Saute until it turns aromatic.
6. Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
7. Add the chicken and chicken stock and cook for 10 minutes.
8. Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
9. Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.
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[@erinfoster8101]

Great video! Very helpful

[@nixodian]

Thanks 👨‍🍳, I will try to cook tomorrow

[@GolDreadLocks]

Another delish dish, Thank you again!

[@TasteofAsianFood]

You are welcome 😊

[@Brayden-rp5vu]

Thanks for the great menu

[@gohkimyeng9544]

Yummy Green Curry Chicken

[@kellytrinidad3200]

hi kp i tried this recipe today it was my first time making this dish myself, and it was soooooo delicious!! thank you for your recipe.

[@TasteofAsianFood]

Great to know that, and you are welcome.

[@hoodiegamer9256]

Instructions unclear... I broke my bathtub Thank you for the recipe sir very helpful looking forward to the next video 🙏

[@TasteofAsianFood]

Thanks for watching, and you make me work harder 😊

[@rambhamazouaud9503]

Do you have an easy way to prepare the green curry paste ?or buy online?

[@TasteofAsianFood]

The curry paste involves many ingredients, which it not worthwhile if you make the green curry occasionally. You can get it online too (I use the Blue Elephant brand) amzn.to/2JRtdfZ

[@catherinefrank6981]

Hi Chef...just caught sight of your recipe. Tku for posting. It is for half a kg of chicken meat. For 1 kg can I just dbl the qty of all the ingredients or any specific advice ? Thanks in advance.

[@TasteofAsianFood]

You only need to double up all the ingredients.

[@nixodian]

I got frozen lemon grass, I can chop it and add to the pre made paste, do at start before or after chicken? Perhaps cook chicken, garlic and chilli first with it, then separately cook coconut milk then paste as your masterful instruction? Opinion 🙏

[@TasteofAsianFood]

I suggest cooking the lemongrass with coconut milk before the chicken so that it has time to release the flavor.

[@jonathonsimon7770]

Looks very greasy, not creamy - I am wondering if the coconut milk got too hot and broke. I have had that happen.

[@NicoTNN]

yeah agreed something happened to the creamy-ness

[@ChrisPBacone]

What can I substitute for eggplant I find the texture and taste not quite appealing?

[@TasteofAsianFood]

Long bean / French bean is another option.

[@rebeccafoo]

Taste of Asian Food Cook Thailand Green curry Chicken KAREN

[@peterragu8966]

stomach talking y?