Together we cook an authentic Thai meal - perfect dishes for the family
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Green Thai curry
An absolute classic from the beating heart - the Central Thailand region. The spicy taste dominates in this recipe. It is accompanied by the sweetness of the coconut milk. Together, this results in a rounded and balanced flavor. Visually, the curry has a slightly greenish tinge. The consistency thickens a little once the coconut milk has blended well with the curry.
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 15 min.
Total time: 35 min.
INGREDIENTS FOR 2-3 PORTIONS
Curry
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300g chicken breast or thigh (boneless & skinless)
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400 ml canned coconut milk - with a very high fat content or 500 ml coconut milk from the tetrapak
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3 kaffir lime leaves, finely chopped
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½ cup Thai basil leaves
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3 tablespoons fish sauce
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2 teaspoons palm sugar
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3 tablespoons vegetable oil
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2 large red chilies (not hot), sliced diagonally (optional); can be substituted with very finely sliced red bell bell pepper
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1 cup Thai eggplant, stems already removed (optional)
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2 handfuls of vegetable mix of your choice (optional)
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200 ml chicken stock or 1 tbsp chicken stock powder (optional)
Curry paste: green Thai curry
25 g - 50 g according to spiciness preference
PREPARATION TIPS
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To create a succulent chicken curry, we recommend using dark chicken meat: skinless & boneless chicken thighs. This piece of chicken remains tender and juicy despite the long cooking time. The curry tastes most intense the longer you simmer it, let it cool down and reheat it.
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If you are using chicken breast, the chicken inner fillet is best, as it is super tender and does not need a long cooking time.
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You can replace Thai eggplants with normal eggplants or zucchinis. Apart from the Thai & pea eggplants, there are traditionally hardly any vegetables in this Thai green curry. However, we think that 1-2 handfuls of mixed vegetables (e.g. carrots, sugar snaps etc.) are ideal.
STEP 1
Wash the chicken and pat dry. Lay them crosswise and cut them into short, thin strips.
STEP 2
Wash the vegetables and cut into bite-sized pieces of the same size. Roll up the kaffir lime leaves and cut into very fine strips. You can use the zest of an organic lime as a substitute.
STEP 3
Pour the vegetable oil into a frying pan and heat over a medium heat. Once the oil is hot, add the curry paste and stir-fry until fragrant. Slowly add half a teaspoon of coconut milk and stir-fry until fragrant and the oil floats to the surface. Add the chicken and fry well.
STEP 4
Now add the vegetables and fill the pot with the remaining coconut milk and chicken stock (optional); simmer until all ingredients are perfectly cooked. Add the kaffir lime leaves. When cooked, season the Thai green curry to taste: Add fish sauce and sugar to balance the spicy flavor. Finally, add the Thai basil leaves (substitute: Italian basil leaves) and the mild red large chilies.
STEP 5
Now a task for your palate: make a final taste to adjust the seasoning so that it is balanced. Here, the spicy flavor component should be balanced with the sweet and salty component. When using fish sauce, in addition to the salty note, you also get the "umami" component, which makes the dish "round" and savory. Turn off the heat and remove from the stove. Serve in a bowl and garnish with extra Thai basil leaves and kaffir lime leaves or lime zest. Enjoy with warm Thai jasmine rice or rice noodles.
