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Thai Green Curry Chicken

Name: Thai Green Curry Chicken
Yield: 4 servings
Ingredients: 1¾ cups coconut milk (divided); 1 cup chicken stock (unsalted); 1 lb chicken thigh (boneless, skinless, 1-inch pieces (see note 1)); 2 Tablespoons finely chopped palm sugar (or light brown sugar); 1 ½ - 2 Tablespoons fish sauce; 5 makrut lime leaves ((aka kaffir lime leaves)); ½ lb Thai eggplant (or sub a 19-oz can of bamboo shoots (see note 2)); 1 cup Thai basil leaves; ¼ 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 teaspoon fermented shrimp paste (gapi); 3 ½ Tablespoons green curry paste

chicken, thai, curry, asian, coconut milk, spicy · 4 servings · 14 ingredients

Thai green curry chicken is a coconut milk-based curry made with green curry paste, chicken thigh, Thai eggplant, and makrut lime leaves. It is served over jasmine rice and finished with fresh Thai basil.

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Ingredients

Produce

55 makrut lime leaves ((aka kaffir lime leaves))
0.5 lb½ lb Thai eggplant (or sub a 19-oz can of bamboo shoots (see note 2))
1 cup1 cup Thai basil leaves
0.25¼ red bell pepper (or another mild red pepper, julienned)
1515 Thai basil leaves (finely julienned)
11 piece fingerroot (krachai) (optional)

Meat

1 lb1 lb chicken thigh (boneless, skinless, 1-inch pieces (see note 1))

Pasta & Grains

Jasmine rice for serving (or try rice vermicelli (see post above))

Canned & Jarred

1.75 cup1¾ cups coconut milk (divided)
1 cup1 cup chicken stock (unsalted)
1 tsp1 teaspoon fermented shrimp paste (gapi)
3.5 tbsp3 ½ Tablespoons green curry paste

Spices & Baking

2 tbsp2 Tablespoons finely chopped palm sugar (or light brown sugar)

Oils & Condiments

1.5 tbsp1 ½ - 2 Tablespoons fish sauce

Recipe adapted from Pailin's Kitchen · original recipe. This page lists ingredients only — watch the full method in the video above.