Back to 4 servings 1.75 cup coconut milk, divided 1 cup chicken stock, unsalted 1 lb chicken thigh ), boneless, skinless, 1-inch pieces (see note 1 2 tbsp finely chopped palm sugar, or light brown sugar 1.5 tbsp fish sauce 5 makrut lime leaves ), (aka kaffir lime leaves 0.5 lb Thai eggplant ), or sub a 19-oz can of bamboo shoots (see note 2 1 cup Thai basil leaves 0.25 red bell pepper, or another mild red pepper, julienned Jasmine rice for serving ), or try rice vermicelli (see post above 15 Thai basil leaves, finely julienned 1 piece fingerroot, krachai, optional 1 tsp fermented shrimp paste, gapi 3.5 tbsp green curry paste
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Optional step: Pound julienned Thai basil, fingerroot (if using), shrimp paste, and green curry paste in a mortar and pestle until well combined. Alternatively, blend the basil, fingerroot, and shrimp paste with some chicken stock in a blender until smooth, then add to the curry with the rest of the stock.2 Step 2: In a heavy-bottomed pot, bring ¾ cup of the coconut milk to a full boil over medium heat. Add the curry paste and sauté, stirring frequently, until coconut oil separates from the paste, 3-5 minutes. If the paste is thick and no oil separation occurs, move to the next step. If the paste sticks, deglaze with a little coconut milk or stock.3 Step 3: Add chicken thigh and stir to coat with the paste.4 Step 4: Add the chicken stock, remaining 1 cup coconut milk, palm sugar, and 1 tablespoon fish sauce. Bruise the lime leaves by twisting them, tear into chunks, discarding the center stems, and add to the pot. Bring to a simmer and cook gently for 10-15 minutes until the chicken is fork tender.5 Step 5: Meanwhile, if using Thai eggplant, cut into bite-sized pieces (6, 8, or even 12 pieces depending on size). Keep submerged in water if not using soon to prevent browning.6 Step 6: Once chicken is done, add the Thai eggplant and push them into the curry for the first minute to prevent browning. Cook for 2 minutes longer until eggplant can be pierced with a fork with a little resistance, being careful not to overcook. If using bamboo shoots, add and cook for a minute to heat through.7 Step 7: Turn off the heat, add the red peppers and stir. Then add the Thai basil and stir. Taste and adjust seasoning with more fish sauce as needed. Serve with jasmine rice.8 Step 8: If you feel the curry needs more curry paste, sauté additional curry paste in oil in a small pot for a few minutes until aromatic, add about a cup of the curry sauce, simmer a few minutes, then stir back into the curry.getsaucepan.com/r/9f8b2324-eca3-40d6-b184-fa7200d9087b · Original: https://hot-thai-kitchen.com/green-curry-new-2/
