how to make award winning Thai green chicken curry

Hi Everyone, I hope you’re in very good health and happiness today. One issue that is inseparable in human lifestyle is eating. Of course, in add-on to regarding the taste, we must as well attach importance to health. Eating excellent and healthy foods which might be beneficial to get the body so that the body is always in a fit state. With regard to those of you who still like to consume fast food, I suggest to stop and start cooking on your own.

Thai green chicken curry

You certainly know that the foods you consume daily has an excellent effect on your body health together with quality lifestyle. In fact, healthy food can come in a simple version plus form, at a low price in addition to easy to reach. Healthy food isn’t only focused on expensive organic ingredients of which are common in big supermarkets.

Typically the rise of popular diet styles in addition to trends has caused a bit involving confusion on so-called healthy foods. Actually this trend often distracts from typically the most important basic nutritional principles. In fact, all you need to know is definitely the basic principles and content involving different varieties of foodstuffs and adjust them to the needs of the body.

So healthy food is a food that you cook yourself, you can choose the ingredients that are suitable for the health of the body. Cooking is an easy activity, everyone is able to cook, no need to acquire cooking courses to get an expert throughout cooking, just know the recipe and try to practice it. Today all of us are going to make something special, Thai green chicken curry. This is one of my personal favorite recipes, This time I will make this a little more unique than normal.

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Attention! ALLERGENS Contains peanuts , tree nuts , milk , fish and shellfish.

Ingredients of Thai green chicken curry

  • 2 tablespoons sunflower oil
  • 2 baby eggplants, halved lengthways, cut into 2cm pieces
  • 2-3 tablespoons green curry paste (see related recipe), to taste
  • 500g skinless chicken thigh fillets, cut into 3cm pieces
  • 2 cups (500ml) coconut cream
  • 2 cups (500ml) Massel chicken style liquid stock
  • 4 kaffir lime leaves (see note), roughly torn, plus 2 finely shredded leaves to garnish
  • 125g fresh baby corn, halved lengthways
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons grated palm sugar (see note)
  • Sliced red chilli & Thai basil (see note), to garnish
  • Steamed jasmine rice, to serve

Steps To Make Thai green chicken curry


  • Step 1
    Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
  • Step 2
    Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn’t burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
  • Step 3
    Garnish with red chilli, extra lime leaves and Thai basil. Serve with steamed rice.

What do you think ? It’s easy, isn’t it ? I’m sure everyone can make it home including you. Almost nothing is impossible if you want to try. Thank you for your time. Also, check out out other interesting recipes on this specific website, Don’t forget to bookmark this specific page in the browser so you can access it faster later, make sure you talk about it with your loved ones, friends, and colleagues. Thanks for listening, Delighted Cooking!

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