Thai Green Curry With Chicken Recipe by Nickname Nam
This recipe is translated from Cookpad Thailand. See original: แกงเขียวหวานไก่ Thai Green Curry with Chicken Cooking Instructions 1 Heat a pan and pour in a small amount of coconut milk. Simmer the coconut milk with the green curry paste and red curry paste (the red curry paste adds color and extra spiciness; I use Southern-style curry paste). Stir until the coconut milk splits and the oil rises to the top. Add shrimp paste (optional, but I use it because it’s my family’s recipe) and palm sugar. Simmer until well combined. 2 Add the chicken pieces and stir-fry with kaffir lime leaves until the chicken is cooked through. Add more palm sugar if needed. Transfer everything to a pot, then pour in the remaining coconut milk and water. Bring to a boil. 3 Add the chicken blood cubes (if using), season to taste, and check that the curry is slightly sweet, followed by salty and a little spicy. Add the sliced chilies and Thai eggplant. Once the eggplant is cooked, turn off the heat and add Thai basil leaves. The curry is ready to serve. 4 Tip: If you want the chicken feet to be very tender, simmer them separately first. Adding a spoon to the pot while simmering can help them soften faster. 1 Heat a pan and pour in a small amount of coconut milk. Simmer the coconut milk with the green curry paste and red curry paste (the red curry paste adds color and extra spiciness; I use Southern-style curry paste). Stir until the coconut milk splits and the oil rises to the top. Add shrimp paste (optional, but I use it because it’s my family’s recipe) and palm sugar. Simmer until well combined. 1 Heat a pan and pour in a small amount of coconut milk. Simmer the coconut milk with the green curry paste and red curry paste (the red curry paste adds color and extra spiciness; I use Southern-style curry paste). Stir until the coconut milk splits and the oil rises to the top. Add shrimp paste (optional, but I use it because it’s my family’s recipe) and palm sugar. Simmer until well combined. 2 Add the chicken pieces and stir-fry with kaffir lime leaves until the chicken is cooked through. Add more palm sugar if needed. Transfer everything to a pot, then pour in the remaining coconut milk and water. Bring to a boil. 2 Add the chicken pieces and stir-fry with kaffir lime leaves until the chicken is cooked through. Add more palm sugar if needed. Transfer everything to a pot, then pour in the remaining coconut milk and water. Bring to a boil. 3 Add the chicken blood cubes (if using), season to taste, and check that the curry is slightly sweet, followed by salty and a little spicy. Add the sliced chilies and Thai eggplant. Once the eggplant is cooked, turn off the heat and add Thai basil leaves. The curry is ready to serve. 3 Add the chicken blood cubes (if using), season to taste, and check that the curry is slightly sweet, followed by salty and a little spicy. Add the sliced chilies and Thai eggplant. Once the eggplant is cooked, turn off the heat and add Thai basil leaves. The curry is ready to serve. 4 Tip: If you want the chicken feet to be very tender, simmer them separately first. Adding a spoon to the pot while simmering can help them soften faster. 4 Tip: If you want the chicken feet to be very tender, simmer them separately first. Adding a spoon to the pot while simmering can help them soften faster. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Simmered Japanese squash (Kabocha no Nimono) Cream stew Pesto Shrimp with Pasta and Broccoli Salmon&Cabbage Stir-Fry Miso Sauce Brad's bacon wrapped grilled venison tenderloin Simmered Japanese squash (Kabocha no Nimono) Cream stew Pesto Shrimp with Pasta and Broccoli Salmon&Cabbage Stir-Fry Miso Sauce Brad's bacon wrapped grilled venison tenderloin Majjiga Pulusu (Butter milk Stew) Peanut Onion Chutney Oats Dosa Cream stew Simmered Japanese squash (Kabocha no Nimono) Fish plaki JEH Chocolate Creme Pie Pesto Shrimp with Pasta and Broccoli Beef Nanhattan Easy Peasey Dipping Sauce Majjiga Pulusu (Butter milk Stew) Peanut Onion Chutney Oats Dosa Cream stew Simmered Japanese squash (Kabocha no Nimono) Fish plaki JEH Chocolate Creme Pie Pesto Shrimp with Pasta and Broccoli Beef Nanhattan Easy Peasey Dipping Sauce