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The Southeast Asian Table

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Green Curry with Chicken

Thailand

Step 1 of 7

Green Curry with Chicken — step 1 of 7

Simmer the thick coconut cream in the wok until it thickens and the oil begins to separate.

Ingredients

4 as part of a shared meal

1 lb (450 g) boneless chicken thigh, sliced
1 can (13.5 oz / 400 ml) full-fat coconut milk, plus 1/2 cup (120 ml) more
3–4 tbsp (45–60 g) Thai Green Curry Paste (see Condiments C03)
5 oz (140 g) Thai eggplant or pea eggplant, quartered
5 makrut lime leaves, torn
1 handful sweet Thai basil (horapha) leaves
1 long red chili, sliced (for color)
2 tbsp (30 ml) fish sauce
1 tbsp (15 g) palm sugar

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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