Green CurryAuthentic Thai-style Chicken

Ingredients−3servings+

• Chicken (chicken thigh meat, skin and bone removed, cut into large pieces)as needed
• Coconut Milk (head coconut milk)as needed
• Coconut Milk (tail coconut milk)as needed
• Green Curry Pasteas needed
• Eggplant (Makuea Pro, halved and soaked in salt water)as needed
• Pea Eggplant (Makuea Puang)as needed
• Basil Leaves (Bai Horapa)as needed
• Lime Leaves (Bai Makrut)as needed
• Red Chili (Prik Chee Fah Daeng, deseeded, julienned, and soaked in water)as needed
• Nam Pla (fish sauce)1 ladle
• Palm Sugar (palm sugar)1 ladle

Directions▶ Start cooking

1. In a pot, add the head coconut milk and place it over heat. Simmer until the oil separates.
2. Stir continuously to prevent the coconut milk from sticking to the bottom.
3. Once the oil has sufficiently separated, add the green curry paste and stir-fry until fragrant.
4. When the paste is fragrant, add the chicken and stir-fry until it is well combined with the paste.
5. Once the chicken is cooked, add the tail coconut milk and without stirring too much, wait until it comes to a boil.
6. When the broth boils, add the eggplant (Makuea Pro) and stir to prevent the eggplant from turning black.
7. Once the eggplant is as tender as desired, add the pea eggplant (Makuea Puang) and stir to submerge it in the broth.
8. Add Nam Pla (fish sauce) and Palm Sugar (palm sugar), taste, and adjust the seasoning to your preference.
9. Once the eggplant and pea eggplant are cooked to your liking, add the lime leaves (Bai Makrut) to enhance the aroma.
10. Add the basil leaves (Bai Horapa) and simmer briefly. Once the basil leaves wilt, turn off the heat.
11. Serve the finished green curry in a bowl, garnish with julienned red chili (Prik Chee Fah Daeng), and serve warm.

Tips

• Chicken thigh meat shrinks when cooked, so cut it into large pieces from the start.
• Soaking eggplant (Makuea Pro) in salt water can prevent browning.
• Eggplant and pea eggplant should be added when the broth is boiling to prevent them from turning black and to maintain their beautiful color.
• Adjust the doneness of the eggplant to your personal preference. If you prefer it soft, simmer longer; if you prefer a crisp texture, simmer briefly.
• Similarly for pea eggplant, adjust the doneness according to your desired texture.
• The consistency of the broth can be adjusted to your preference by adding more tail coconut milk or head coconut milk.
• Add basil leaves at the end for aroma and simmer only briefly.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• If the coconut milk is not stirred sufficiently, it may stick to the bottom or the oil may not separate properly, which can diminish the curry's flavor.
• If the green curry paste is not stir-fried sufficiently, its aroma will not develop properly, and the curry may have a raw smell.
• If basil leaves are simmered for too long, their aroma will dissipate and their color will change, causing them to lose their fresh flavor.

🔄 Substitutions

• Instead of Makuea Pro eggplant, you can use regular eggplant. Instead of Makuea Puang, you can use regular peas or small eggplant pieces.
• Instead of Bai Horapa basil, you can use regular sweet basil. Instead of Bai Makrut lime leaves, you can use a small amount of lime zest or lime juice.
• Instead of palm sugar, you can use an equal amount of brown sugar or regular sugar to adjust the sweetness.

🎚️ Adjusting the taste

• To reduce the spiciness, reduce the amount of green curry paste or omit the red chili for garnish.
• To reduce the saltiness, reduce the amount of Nam Pla (fish sauce), and adjust the seasoning by tasting at the end.
• To reduce the sweetness, reduce or omit the Palm Sugar (palm sugar), and adjust by tasting.

✔️ Verification notes

• When simmering the head coconut milk, ensure that the oil has sufficiently separated to properly bring out the curry's flavor.
• After adding Nam Pla and Palm Sugar, always taste and adjust the seasoning to your personal preference to enhance the final dish.

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