For the Green Curry Paste:
2-3 green Thai bird's eye chilies (adjust to your spice preference)
2 shallots, chopped
3 cloves garlic, minced
1 thumb-sized piece of fresh galangal (or ginger), peeled and sliced
2 stalks lemongrass, white part only, thinly sliced
1 kaffir lime peel or 1 tsp grated lime zest
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp shrimp paste (optional, for authenticity)
1 handful of fresh cilantro leaves and stems
1 tsp fish sauce (optional)
1-2 tbsp vegetable oil
For the Curry:
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 cups coconut milk
1 cup chicken broth
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small eggplant, cut into bite-sized pieces
1 zucchini, sliced
1 cup fresh Thai basil leaves (holy basil or sweet basil)
2-3 kaffir lime leaves, torn into pieces
1-2 tbsp fish sauce, to taste
1-2 tsp palm sugar or brown sugar, to taste
Lime wedges, for serving
Cooked jasmine rice, for serving
Directions
1. Prepare the Green Curry Paste:
In a mortar and pestle or a food processor, grind or blend together all the green curry paste ingredients until you have a smooth, vibrant green paste. You may need to add a little water to help with the blending.
2. Cook the Chicken:
Heat a large pan or wok over medium-high heat and add a tablespoon of vegetable oil. Once hot, add the green curry paste and stir-fry for a couple of minutes until fragrant.
Add the chicken pieces and cook until they start to turn white on the outside.
3. Simmer with Coconut Milk:
Pour in the coconut milk and chicken broth. Bring to a gentle simmer and let it cook for about 10 minutes, or until the chicken is cooked through and tender.
4. Add Vegetables and Flavorings:
Add the sliced bell peppers, eggplant, and zucchini to the curry. Cook for another 5-7 minutes, or until the vegetables are tender.
5. Season the Curry:
Season the curry with fish sauce and palm sugar. Start with a tablespoon of fish sauce and a teaspoon of sugar, then adjust to taste. Remember, you can always add more, but it's hard to fix an overly salty or sweet curry.
6. Add Fresh Herbs:
Stir in the fresh Thai basil leaves and torn kaffir lime leaves. Let them wilt in the curry.
7. Serve:
Serve the Thai Green Curry Chicken hot with jasmine rice and lime wedges on the side.
Enjoy your homemade Thai Green Curry Chicken! Adjust the spice level and ingredients to suit your taste preferences.
Nutrition
Calories: Around 400-450 calories per serving Protein: Approximately 20-25 grams per serving Carbohydrates: Approximately 15-20 grams per serving Dietary Fiber: Approximately 5-7 grams per serving Fat: Approximately 30-35 grams per serving Saturated Fat: Approximately 25-30 grams per serving Cholesterol: Approximately 50-60 milligrams per serving Sodium: Varies depending on the amount of fish sauce and salt used; estimate around 800-1000 milligrams per serving Potassium: Approximately 500-600 milligrams per serving Vitamin C: Approximately 60-80% of the daily recommended intake per serving Calcium: Approximately 4-6% of the daily recommended intake per serving Iron: Approximately 10-15% of the daily recommended intake per serving