Green Curry Chicken

Green Curry Chicken

Green Curry Chicken

Chicken cooked in traditional style green curry sauce with bamboo shoots, Thai eggplants, Chinese eggplants, and fresh Thai basil leaves.  Make this delicious classic Thai cuisine – Green Curry Chicken!

 

Green Curry Chicken

Yield: 2

Ingredients

  • 1/2-1 lb boneless skinless chicken
  • 2 Thai eggplants
  • 1 Chinese purple eggplant
  • bundle Thai basil
  • 4 tablespoons :green-curry-paste:
  • 14oz can :coconut-milk:
  • 1/4-1/2 20oz can :bamboo-shoots:
  • 2 tablespoons :fish-sauce:
  • 1/2 teaspoon sugar

Cooking Directions

  1. Place medium sized pot over med-high heat.
  2. Bring to a boil top 1/2 of can of coconut milk (the cream).
  3. Add paste, stir until mixed and boiling. Oil will separate on top.
  4. Add chicken and stir over medium heat for a couple minutes.
  5. Add rest of can of coconut milk, bring to a boil.
  6. Add cut up eggplants and bamboo shoots to pot, bring to a boil.
  7. Add 1/2 to 1 cup water.
  8. Add fish sauce, sugar, and 2 stalks basil.
  9. Simmer till vegetables are tender.
  10. Serve adding basil leaves to top of dish.

 

Green Curry Chicken

Thai & Chinese Eggplant

For this dish you’ll need both the Thai eggplant and Chinese eggplant.  Here’s what they look like if you’ve never seen them before.  Normally we’d just use two of the Thai eggplants and one of the Chinese eggplant, but if you wanted to make this dish vegetarian you could add more in place of the chicken.

 

Green Curry Chicken

Thai Basil

We’ll also be using Thai basil.  It’s a sweet basil that’s native to Southeast Asia.  From the bundle of Thai basil you’ll be buying this picture shows you about how much we’ll be using.

 

Green Curry Chicken

Coconut Milk, Green Curry Paste, & Bamboo Shoots

The easy ingredients!   This brand of coconut milk is what I normally use, however you can really use any brand.  You’ll want to get a 14 oz can.  If you can’t find coconut milk in your local grocery store you can always buy coconut milk from Amazon.  We’ll also need green curry paste, this you’ll need to find in an Asian grocery store or purchase online.  Lastly is bamboo shoots.  We’re only going to use half this can size, so you can just get a smaller 8 oz can of bamboo shoots.  You can either get stripped bamboo shoots or sliced bamboo shoots.  You can really use either, but traditionally you’d use the stripped bamboo shoots.

 

Green Curry Chicken

Add coconut solids to pot

Time to start cooking!  First thing we want to do is open the can coconut milk and use the top half of the liquid.  Don’t shake the can!!  The “cream” of the coconut milk rises to the top, so this will be a slightly thicker liquid then what’s on the bottom.  Just spoon it off in a medium sized pot.

 

Green Curry Chicken

Coconut solids from can of coconut milk

The cream might collect together into solids like this.

 

Green Curry Chicken

Add coconut milk from can till 1/2 of can left

Once you have half of the coconut milk in the pot bring the liquid to a boil over medium/high heat.

 

Green Curry Chicken

Open green curry paste

Next open the green curry paste, we are gonig to use 4 tablespoons.

 

Green Curry Chicken

Add 4 tablespoons of green curry paste to pot

Add the 4 tablespoons to the already boiling coconut milk and stir until all the paste as dissolved.

 

Green Curry Chicken

Stir till paste and milk come to a boil

Keep stirring the paste till it comes to a boil.  As it boils it will start to thicken up.

 

Green Curry Chicken

Cook till oil separates on top

You’ll know it’s ready when the oil starts to separate and form little pools on the top.  Click on the image above to see a larger version.

 

Green Curry Chicken

Add chicken to pot

After the oil starts to form little pools on top it’s time to add the cut up chicken.  You can use white meat or dark meat.  Just remove the skin and bones.  Cut the chicken into bite sized pieces.

 

Green Curry Chicken

Stir over medium heat

Stir the chicken in the coconut milk and green curry paste over medium heat. Continue cooking for a couple minutes, stirring occasionally.

 

Green Curry Chicken

Add remaining 1/2 can of coconut milk to pot

Next add the rest of the coconut milk from the can, you should have a liquid that looks similar to above.  Continue heating to bring the liquid to a boil.  Once it starts boiling you can reduce the heat to medium/medium-low.

 

Green Curry Chicken

Cut Thai eggplant into slices

While the curry cooks it’s time to cut up the Thai eggplant.  All you need to do is cut the eggplant into pieces that look like orange slices.

 

Green Curry Chicken

Add Thai eggplant to pot

Just add the eggplant to the boiling pot.

 

Green Curry Chicken

Cut Chinese purple eggplant into pieces

Cut the Chinese eggplant into fourths along the length, then chop into bite-sized pieces.

 

Green Curry Chicken

The pieces should be edible sizes

You’ll end up with edible pieces like this above.

 

Green Curry Chicken

Add Chinese eggplant to pot

Add the Chinese eggplant to the boiling pot.

 

Green Curry Chicken

Wash and drain 1/4 – 1/2 can of bamboo shoots

Open the can of bamboo shoots and empty them into a strainer.  Rinse them off and let the shoots drain.  You can use anywhere from 1/4 to 1/2 of a 20oz can (5 – 10ozs).  How much you add depends upon personal taste.  Go for the full half can if you really like bamboo shoots, otherwise you might want to stick with the 1/4 of the can.

 

Green Curry Chicken

Add bamboo shoots to pot

After the shoots have drained you can add them to the boiling pot.

 

Green Curry Chicken

Stir mixture bringing to a boil

At this point just stir the liquid and bring it all to a boil if it’s not already.

 

Green Curry Chicken

Add 1/2 to 1 cup of water to pot

Depending upon how thick or liquidy you want your green curry, add 1/2 to 1 cup of water.  I’d start with a 1/2 cup and see what it looks like.  Adjust the amount of water added depending upon how thick you want the green curry and how long you let the mixture cook.  You’ll want to let it boil till the eggplant is cooked to your desired doneness.  Some people like their vegetables to be a little firm, others like them soft.  Just occasionally check and when they are to your liking we only one step left!

 

Green Curry Chicken

Add Thai basil leaves to pot

Finally add the Thai basil leaves to the pot.  Just pull all the leaves off the stalk and add them in.  Stir in the leaves and let sit for at least a minute.

 

Green Curry Chicken

Enjoy!

And that’s it, time to enjoy!  Serve with a side of jasmine rice.

 

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