easy thai curry

Easy Thai Green Curry Chicken made with tender thicken thighs, aubergine, snow peas, chillies and creamy, spicy, green curry sauce.

Thai Green Curry Chicken

300 g Chicken thigh (about 10 oz (boneless skinless chicken thigh

½ Aubergine ((Or Thai small round aubergine or eggplant))

Snow peas ((mangetout or sugar snap peas))

g Bamboo shoots (canned Bamboo shoots

Basil leaves (a handful)

Garlic (finely chopped)

Shallot (finely chopped)

Lemongrass (slightly bruised)

Red chilli pepper (thinly sliced)

Kaffir lime leaves (Or lime zest 1 teaspoon)

tbsp Oil (vegetable oil

curry paste (details

400 ml Coconut milk (details

Chicken Stock (or vegetable stock

Water

tbsp Fish sauce

Sugar (palm sugar

Coriander

Lime

Red chilli pepper

Cut chicken thigh and aubergine into the medium bite size pieces. Finely chop the garlic, shallot and thinly slice the red chilli pepper. Slightly bruise the lemongrass and cut into half. Remove the kaffir lime leaves centre thick vein ( midrib ).

Heat the oil into medium heat, add lemongrass and chopped shallots and stir for few seconds, then follow with the garlic. Continue stir fry until slightly brown.

Add green curry paste and stir for few seconds and pour half of the coconut milk ( 200 ml ). Cook for 1-2 minutes until the coconut milk start to get thicken then add the chicken pieces, stir well for 2 minutes.

Pour the chicken stock, water and remaining coconut milk ( 200ml ) in, stir well and bring it to boil. Then add the aubergine and cook for 2-3 minutes until tender. Season with fish sauce and sugar. Follow with the snow peas, bamboo shoots, and kaffir lime leaves and cook for another 1 minute.

Turn off the heat and add the basil leaves and chilli slices. Stir well and make a taste test. Season with more salt, fish sauce or sugar according to your taste. ( As the green curry paste and fish sauce has salt intake we don&#39;t usually add salt in this recipe. )

Transfer to serving plate and garnish with chopped coriander, fresh chillies, and lime wedges. Serve immediately with cooked Thai jasmine rice or any of your favourite rice.

Aubergine ((Or Thai small round aubergine or eggplant))

peas peas

lime leaves (Or lime zest 1 teaspoon)

https://www.youtube.com/watch?v=6_Fy8QKO01M

In this video you will learn how to cook easy Thai Green Curry with tender chicken thighs, veggies and creamy, spicy, sweet, aromatic green curry sauce. You can create Thai restaurant-quality green curry by using store-bought curry paste with our simple tips! 

Ingredients
- 300 g Chicken thigh about 10 oz ( boneless skinless chicken thigh or breast ) 
- ½ Aubergine ( Or Thai small round aubergine or eggplant )
- 12 Snow peas ( mangetout or sugar snap peas )
- 100 g Bamboo shoots canned Bamboo shoots ( about ½ cup )
- Basil leaves a handful
- 2 cloves Garlic finely chopped
- 1 Shallot finely chopped
- 1 stalk Lemongrass slightly bruised
- 1 Red chilli pepper thinly sliced
- 2 Kaffir lime leaves Or lime zest 1 teaspoon
- 2 tbsp Oil vegetable oil or neutral flavour oil
Curry
- 3 tbsp Green curry paste details in recipe note
- 400 ml Coconut milk details in recipe note
- ½ cup Chicken Stock or vegetable stock or water
- ¼ cup Water
- 2 tbsp Fish sauce
- 1-2 tbsp Sugar palm sugar or white sugar
Garnish
- Coriander
- Fresh Lime
- Red chilli pepper slices

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Thai Red Curry Recipe Video ▶ https://youtu.be/4Jkthcj3gJA

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Thai Green Curry with Chicken | Easy Green Curry Recipe

This Simple Red Curry Recipe delivers bold, cozy flavors in minutes, creamy coconut milk, fragrant red curry paste, fresh veggies, and your favorite protein simmered into a comforting, colorful dish.

Simple Red Curry Recipe

Protein Choose One

lb chicken breast (thinly sliced)

lb shrimp (peeled)

block tofu (cubed)

Curry Base

vegetable oil

red curry paste

(13.5 oz coconut milk)

broth

soy sauce

brown sugar

Vegetables

red bell pepper (sliced)

carrots (thinly sliced)

zucchini (chopped)

baby spinach

Finishing

lime

cilantro

jasmine rice

Heat oil in a skillet and sauté red curry paste until fragrant and deep in color.

Add protein of choice and cook briefly until coated and lightly browned.

Pour in coconut milk, broth, soy or fish sauce, and sugar, then stir until smooth and simmering.

Add bell peppers, carrots, and zucchini, and let the curry simmer until the vegetables are tender and flavors meld.

Stir in spinach to wilt, squeeze in fresh lime juice, and adjust seasoning to taste.

Serve hot over jasmine rice and garnish with cilantro or basil.

A creamy and fragrant Thai green curry made quickly in the Instant Pot, packed with tender chicken, vibrant vegetables, and rich coconut flavor.

Instant Pot Thai Green Curry

chicken breast,

400 ml coconut milk

Thai green curry paste

chicken broth

zucchini,

red bell pepper, sliced

onion,

garlic,

ginger,

fish sauce

basil leaves

lime,

Turn on Instant Pot to sauté mode and heat.

Add oil, then sauté onion, garlic, and ginger until fragrant. Stir in curry paste.

Pour in coconut milk and chicken broth, mix well.

Seal and cook on high pressure for 5 minutes, then quick release.

Stir in fish sauce, sugar, basil, and lime juice.

Top 4 easy thai curry recipes from across the web

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Top Tags

Thai Green Curry Chicken

Thai Green Curry Chicken

Simple Red Curry Recipe

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Top 4 easy thai curry recipes from across the web

The most viewed easy thai curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Green Curry Chicken

Thai Green Curry Chicken

Simple Red Curry Recipe

Instant Pot Thai Green Curry

The most viewed easy thai curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine