Thai Green Curry Chicken

Overview

Green curry has always had an irreplaceable place in the hearts of Thai food lovers. The refreshing curry paired with fragrant coconut milk is suitable for dry winters. Since the preparation method is simple and has no technical content, it is considered a quick dish. I hope everyone will like it. (You can choose vegetables such as shredded bamboo shoots, potatoes, etc. according to your personal preference.)

Tags

• hot dishes
• foreign cuisine
• old man
• dinner with friends
• thai food
• lunch
• chicken breast
• coconut milk
• eggplant
• green curry paste
• lemon
• sugar
• white cauliflower
• salt

Ingredients

Steps

1. 1 Cut the cauliflower into small pieces, peel the eggplant and cut into cubes. First cut the chicken breast into slices of about 8mm, then pat the chicken slices with the back of a knife to loosen them, and cut them into chicken fillets (chicken slices).

   

2. 2 Prepare coconut milk and curry paste in advance and set aside.

   

3. 3 Put half of the coconut milk in the pot and bring to a boil over low heat (with good coconut milk, you can see the coconut oil on the surface when the pot is boiled). Add the curry paste to the coconut milk in the boiling pot, slowly bring to a boil and bring to the boil again.

   

4. 4 Add the cut chicken fillets and fry until the surface turns white.

   

5. 5 Continue to add the diced eggplant and cabbage florets, stir-fry evenly and then pour in the remaining half of the coconut milk.

   

6. 6 Add less than half a bowl of water, bring to a boil over high heat, simmer for 5-8 minutes, and add an appropriate amount of sugar and salt. You can squeeze in lemon juice after putting it on the plate (please omit it if you don't like it).

   

7. 7 Today’s ingredients are enough for 2 people. *Generally, large boxes of coconut milk are about 400ml. The one I bought in the picture is a small box, so I put about a box and a half (1 box is 270ml). * Regarding water, if there is enough coconut milk, it is okay not to add water.

   

8. 8 *Curry paste will have different concentrations and saltiness due to different brands. Be sure to add less before trying to add more. *If you want to eat thicker, keep stirring and cooking over high heat to let the soup absorb more. Be careful not to burn the pot.

   

9. 9 *Chicken is basically made from boneless chicken legs, but the chicken breasts are as tender as chicken fillets as long as they are patted loosely and then cut into fillets. *There is no need to add oil to this dish. You don’t need to fry all the ingredients in oil in advance like other stews, just add them in directly. *Coconut milk has no sweetness, so you need to add sugar according to your personal taste. I always like sweets, so I added about 2 tablespoons of sugar. *As for the stewing time, it only needs to be cooked when the eggplant and cauliflower are cooked. *Finally, the sweetness, saltiness and concentration of the curry can be tasted after all the ingredients are put into the pot and the pot is boiled for the first time before adding the appropriate amount.