Green Curry with Chicken

I am a foodie! I love curries, Indian, Malaysian or Thai. The blend of spices and creamyness that makes me crave for more spoonfuls is just heaven!

I cooked a few delectable currie recently, like Malaysian beef curry, lamb curry and today, I cooked green curry with chicken.

When it’s my weekoff from cooking,hubby and I will usually order delivery from our favorite Thai restaurant and one of our favorite  is the green curry. With the availability of Thai spices in the grocery lately, I decided to cook Thai green curry🙂 and this is so easy!

Here we go!

Ingredients:

60ml coconut cream
2 tablespoons green curry paste
350 g skinless chicken breast or though fillets, sliced
440 ml coconut milk
2 1/2 tablespoons fish sauce
1 tablespoon palm sugar
350 g mixed Thai eggplants , cut into quarters
50g galangal, julienned
7 kaffir lime leaves, torn in half
1 long red chilli, sliced for garnish

Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes,

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until the cream separates and a layer of oil forms on the surface.

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Stir the cream if it starts to brown around the edges.

Add the curry paste, stir well to combine and cook until fragrant.

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Add the chicken and stir for a few minutes.

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Add the coconut milk, fish sauce and palm sugar and simmer over a medium heat for another 5 minutes.

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Add the eggplants and cook, stirring occasionally for about 5 minutes or until the eggplants are cooked.

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Add the galangal and kaffir lime leaves.

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Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and chilli slices. Best served with steamed rice!

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Serves 4

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About atomickaleidoscope

A succinct and eclectic Electronics Engineer by profession although I preferred to teach as a passion. In this journey called life all i can say is : C'EST LA VIE ! CHEERS!
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2 Responses to Green Curry with Chicken

  1. Pingback: Galangal and Lemon Grass | The Great Dorset Vegetable Experiment

  2. Pingback: Malaysian Beef and Potato Curry | Kaleidoscopic World in Words

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