The Runaway Cook

Green Curry Chicken

This is a must in the family of Thai food. I love teaching how to make this in my classes and I hope that you will make this at home!

Curry Paste Ingredients

4-6 Long Green Chilies

2-3 Thai chilies

2 tbsp. Chopped shallots

2 tsp. Chopped galangal

1 tsp. Kaffir lime rind (other varieties will suffice)

2 cloves. Chopped garlic

4 stems Thai sweet basil

2 tbsp. Chopped ginger

2 tbsp. Chopped lemongrass

2 each cilantro roots

1/2 tsp. cumin seeds toasted and ground

1/2 tsp. coriander seeds toasted and ground

1/2 tsp salt

Curry Ingredients

5-6 small Thai eggplants quartered (other small/mild eggplants will work as well)

3/4 cup sliced onion

3 each chicken legs and thighs

2 tsp palm sugar --to taste

2 tbsp. fish sauce --to taste

6 kaffir lime leaves

4 Stems of Thai sweet basil

2 Cups of coconut milk

1.5-2 Cups of water

Method of Preparation

1. Place paste ingredients into a powerful blender to create a paste- adding a neutral vegetable oil as needed
2. Fry paste in hot neutral oil until stinging aromas subside
3. Add water and bring to simmer, let steep for about 15 minutes
4. Remove from heat and strain mixture to remove woody plant fibers
5. In a med-large pot sear chicken pieces in vegetable oil or better yet, coconut oil.
6. Remove chicken from pan drain excess oil and add onions to sauté
7. Once onions are a hair translucent add chicken, 3 lime leaves and strained curry mixture and let gently simmer covered until chicken is tender
8. Add in eggplant- let cook a bit
9. Add in coconut milk, fish sauce, and palm sugar
10. Garnish with ribbons of lime leaf and Thai basil leaves
11. Serve with jasmine rice