How to Make Thai green curry chicken sauce

How to Make Thai green curry chicken sauce - 1 39
  • 500g chicken breast or thigh, cut into bite-sized pieces
  • 2 tablespoons green curry paste
  • 400ml coconut milk
  • 1 tablespoon vegetable oil
  • 2 kaffir lime leaves, torn
  • 1 red chili pepper, sliced (optional, for extra spiciness)
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar (or brown sugar)
  • 100g Thai eggplants, halved (or substitute with regular eggplants)
  • 50g bamboo shoots, sliced
  • 1/4 cup fresh Thai basil leaves
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
Per serving
Calories: 100 kcal
Proteins: 2 g
Fats: 7 g
Carbohydrates: 9 g
40 minsPrint
  • Heat the vegetable oil in a large saucepan or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until it becomes aromatic.
  • Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
  • Pour in the coconut milk and stir well to combine it with the curry paste and chicken. Bring the mixture to a gentle simmer.
  • Add the torn kaffir lime leaves, sliced red chili pepper (if using), fish sauce, and palm sugar to the pan. Stir to mix the flavors.
  • Allow the curry to simmer for about 10 minutes, stirring occasionally, until the chicken is cooked through and tender.
  • Add the Thai eggplants and bamboo shoots to the curry and continue to simmer for another 5 minutes until the vegetables are tender.
  • Finally, add the sliced red and green bell peppers, and fresh Thai basil leaves to the curry. Cook for an additional 2 minutes, just until the peppers are slightly softened.
  • Taste the curry and adjust the seasoning if needed, adding more fish sauce or sugar according to your preference.
  • Remove the green curry chicken sauce from heat and serve it hot with steamed jasmine rice or noodles.

Thai green curry chicken sauce is a flavorful and aromatic dish that captures the essence of Thai cuisine. It offers a perfect balance of spicy, sweet, and savory flavors, combining the heat of green chili peppers with the creaminess of coconut milk and the fragrance of Thai basil and kaffir lime leaves. The tender chicken and assortment of vegetables make it a wholesome and satisfying meal that appeals to a wide range of palates.

Facts about the sauce:

  1. Thai green curry is one of the most popular dishes in Thai cuisine, known for its vibrant green color and aromatic flavors.
  2. The green color of the curry comes from the combination of green chili peppers and Thai herbs such as cilantro, lemongrass, and kaffir lime leaves.
  3. While chicken is a common protein used in green curry, it can also be prepared with other meats like beef, pork, or seafood, or even as a vegetarian option with tofu and vegetables.
  4. Green curry paste is a key ingredient and is made by grinding together various fresh herbs and spices. While it can be made from scratch, pre-made green curry paste is widely available and convenient for home cooks.
  5. Thai green curry is often spicier than other Thai curries, but the level of heat can be adjusted according to personal preference.
  6. The curry is typically enjoyed with steamed jasmine rice, which helps to balance the spiciness of the dish. However, it can also be served with noodles for a different texture and experience.
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