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In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai.

Authentic and Easy Thai Green Curry cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be displayed at numerous formal activities actually. I am certain you will see lots of people who just like the Authentic and Easy Thai Green Curry dishes you make.

Alright, don’t linger, let’s practice this authentic and easy thai green curry formula with 13 substances which are surely easy to obtain, and we have to process them at the very least through 12 actions. You should devote a while on this, so the resulting food could be perfect.

Composition Authentic and Easy Thai Green Curry:

1. Need 250 grams Chicken (Breast meat or thigh meat)
2. Make ready 1 of Eggplant
3. Need 1 or 2 Bell Peppers (red or yellow)
4. Need 1 packages of Shimeji, king oyster, or whatever mushroom you like
5. Get 1 small of Boiled bamboo shoots
6. Make ready 2 tbsp of Green curry paste
7. Make ready 1 tbsp - Vegetable oil
8. Make ready 100 ml for Coconut milk
9. Provide 300 ml of Coconut Milk + water
10. Give 2 tbsp - ★Sugar
11. Give 1 tbsp of ★ Fish sauce
12. Provide 1/2 tbsp for ★Salt
13. Give 4 or 5 Basil leaves (optional)

This is the authentic Thai chicken curry recipe with the in-depth explanation. As the name implies, this Thai green curry recipe is prepared by using green chili, with a different flavor from the mature red chilies. Thai Green Curry made quick and easy by pimping up store bought curry paste OR with a homemade green curry paste. Better than your local Thai place!

Authentic and Easy Thai Green Curry instructions:

1. Cut the eggplant in half lengthwise, then roughly chop into chunks. Cut the bell peppers into thick strips. Break the shimeji mushrooms into small clumps. Cut the chicken into bite-size pieces.
2. Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
3. Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
4. If you are substituting soy milk or milk for the 100 ml of coconut milk, add 1/2 tablespoon each of vegetable oil and sugar.
5. When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now.
6. When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
7. If you are substituting soy milk or milk for the 300 ml of coconut milk + water, add 1/2 tablespoon of vegetable oil and 1 tablespoon of sugar.
8. Have a taste. It might not be spicy enough depending on the green curry paste you used. If necessary you can add more green curry paste.
9. Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done.♪ The basil is optional, so it's okay if you don't use it.
10. This is also good with prawns or thinly sliced pork. If you use prawns, blanch first.
11. When making Thai rice, it's best to reduce the amount of water a little bit.
12. This green curry is also good over cooked somen noodles.

Thai Basil - essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavour. Lime juice - just a squeeze. This is a classic Thai green curry (kaeng kiau wan) that can be easily made at home. You can substitute chicken or tofu for the pork, but make sure to serve it with hot jasmine rice.

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