Saucepan@saucepan · Shared this recipeFollowThai · dinnerThai Green Curry ChickenA comprehensive guide to making authentic Thai green curry with chicken, covering both store-bought and homemade curry paste options.servings4Original recipe on thespiceodyssey.comKeep this recipeAdd a copy of Thai Green Curry Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsMae Anong green curry pasteMae Ploy green curry pasteMaesri green curry pastecurry paste (any preferred brand, about 1/3 cup total)2 tsp, roasted Cumin Seeds2 tsp, roasted Coriander Seeds10 count Whole White Peppercorns1 tsp Salt0.125 cup, thinly sliced, bottom only Lemongrass1 tbsp, peeled and finely chopped Galangal2 tsp, finely chopped Cilantro Roots2 count, finely chopped Asian Shallots2 cloves, finely chopped Garlic10 count Green Thai Chilis2 tsp Makrut Lime Zest5 leaves, julienned (optional) Thai Basil (Horapa)1 tbsp Shrimp PasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Buying the Curry Paste: The top three favorite green curry pastes are Mae Anong, Mae Ploy, and Maesri. Mae Anong and Maesri have more smooth and round flavors, with Mae Anong being slightly more robust and rich compared to Maesri; they are also both vegetarian (no shrimp paste, but always double check the ingredient list). Mae Ploy does have a nice heat and depth of green curry flavor but it is a little bit more salty, so be mindful about adding extra fish sauce.2Step 2: Do not buy the 'Thai Kitchen' brand of curry pastes; it is actually pretty bad and overpriced (it usually has a captive audience).3Step 3: If you want to try making other Thai curries, there are also curry paste sets you can buy online (e.g., Mae Ploy Red, Green and Panang Curry Set; Mae Ploy Red, Green and Yellow Curry Set; Maesri Green, Red and Yellow Curry Paste Set - Pack of 6; Maesri Green, Red, Masaman and Panang Curry Paste Set - Pack of 8).4Step 4: For this recipe, you will need 1/3 cup curry paste, which is about 2.5 oz or 5 tbsp roughly.5Step 5: Making the Curry Paste: If you are not making your own curry paste from scratch, skip to 'cooking the curry' section. Otherwise, here is the recipe: Gather your mortar and pestle.6Step 6: Roasted cumin seeds - 2 tsp, coriander seeds - 2 tsp, whole white peppercorns - 10-15, salt - 1 tsp, lemongrass - ⅛ cup (thinly sliced, bottom only), galangal - 1 tbsp (peeled and finely chopped), cilantro roots - 2 tsp (finely chopped), Asian shallots - 2 (finely chopped), garlic - 2-3 cloves (finely chopped), green Thai chilis - 10-15, makrut lime zest - 2 tsp, Thai basil (horapa) - 5-10 leaves (julienned, optional), shrimp paste - 1 tbsp.7Step 7: Ingredients and substitutes: Cilantro roots - if you can’t find them, it is okay to use cilantro stems. Makrut lime zest - if you can’t find makrut lime, do not substitute for regular lime; instead, add more makrut lime leaves in your curry when cooking. The leaves c...getsaucepan.com/r/3935dc77-fb68-4fe6-aac9-8dc7f0173fbd · Original: https://www.thespiceodyssey.com/eat/green-curry
