THAI RECIPE

Authentic Thai Green Curry Chicken

แกงเขียวหวานไก่สูตรต้นตำรับ

PREP TIME:

20 mins

COOKING TIME:

25 mins

DIFFICULTY:

Medium

SERVES:

4

Experience the vibrant soul of Central Thailand with our authentic Green Curry Chicken. Revered for its pastel green hue and intoxicating aroma, this traditional recipe masterfully balances the richness of freshly pressed coconut milk with the fiery hum of green chilies, savory fish sauce, and the earthy sweetness of palm sugar. It is a quintessential representation of Thai culinary harmony.

INGREDIENTS

500 g Boneless, skinless chicken thighs, sliced
250 ml Coconut cream (Hua Gati)
400 ml Coconut milk (Hang Gati)
4 tbsp Authentic green curry paste
200 g Thai round eggplants, quartered
50 g Pea eggplants, destemmed
2 tbsp High-quality fish sauce
1.5 tbsp Palm sugar, finely chopped
5 Makrut lime leaves, central stem removed and torn
1 large handful Thai sweet basil (Horapa) leaves
1 Red spur chili (Prik Chi Fa), diagonally sliced for garnish

SHOP THE RECIPE

Thai Green Curry Sauce

Authentic Thai Taset, with Coconut Milk

$6.00

Instructions

Step 1

Crack the Coconut Cream

Place a heavy-bottomed pot over medium heat and pour in the coconut cream. Simmer gently while stirring continuously until the water evaporates and the natural coconut oil begins to separate and glisten on the surface. This ancient technique, known as “taek mun,” is crucial for a deeply flavorful base.

Step 2

Toast the Curry Paste

Toast the Curry Paste
Add the green curry paste to the separated coconut oil. Stir-fry the paste for a few minutes until it becomes highly fragrant and releases a vivid green hue into the oil. This step toasts the raw herbs and mellows the heat of the chilies.

Step 3

Sear the Chicken

Introduce the sliced chicken thighs into the seasoned coconut cream. Toss the chicken thoroughly to coat it in the fragrant paste. Cook just until the exterior turns opaque and absorbs the foundational flavors.

Step 4

Build the Broth and Season

Pour in the coconut milk, gently scraping the bottom of the pot to incorporate the caramelized bits. Bring the liquid to a very gentle simmer. Season with the palm sugar and fish sauce, stirring until the sugar completely dissolves. The broth should now taste rich, salty, slightly sweet, and spicy.

Step 5

Simmer Vegetables and Finish

Add the Thai round eggplants, pea eggplants, and torn makrut lime leaves. Simmer for about five minutes until the eggplants are tender but retain a slight bite. Turn off the heat immediately. Fold in the fresh Thai sweet basil and sliced red spur chilies, allowing the residual heat to release their essential oils without turning them bitter.

Heritage Tip

In traditional Thai kitchens, the treatment of the makrut lime leaf is just as important as the leaf itself. Never finely chop them for a curry; instead, fold the leaf in half, pull away the tough central spine, and tear the two halves. Tearing ruptures the cell walls of the leaf, releasing a burst of highly aromatic, citrus-floral essential oils directly into your simmering broth.