A culinary journey to the heart of Thailand
Let us bring the taste of Thailand into your kitchen with this authentic green curry recipe. This dish is a real treat for those who love the complex balance of sweet, sour, salty and spicy that characterizes Thai food. With tender chicken, creamy coconut milk and the aromatic scent of kaffir lime leaves, this green curry is both nutritious and incredibly tasty. It's a perfect dish to impress friends and family or simply treat yourself to an extraordinary taste experience. Follow this simple step-by-step recipe and prepare yourself for a culinary journey to the heart of Thailand, right from your own kitchen.
Ingredients:
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 1 eggplant, rinsed, stem removed, cut into bite-sized pieces and soaked in brine for 10 minutes
- 1 can Cocoxim coconut milk (400 ml)
- 3 tbsp Thai green curry paste
- 2 kaffir lime leaves
- 1 cup chicken stock
- 2 tbsp sugar
- 1-2 tbsp fish sauce (depending on personal taste)
- 1 chili, cut into strips
- Basil leaves
How to proceed:
Step 1:
Add 100 ml of coconut milk to a saucepan and heat over medium heat until reduced by half. Add the Thai green curry paste and stir frequently. Fry the pulp in the mixture for about 1 minute. If it feels a bit thick, add 1-2 tablespoons of coconut milk.
Step 2:
Add the chicken pieces and mix well. Finely chop the kaffir lime leaves and add them to the pot along with chicken stock or water, followed by the remaining Cocoxim coconut milk. Season to taste with sugar and fish sauce. Add eggplant and sliced chili if you like spicy food.
Step 3:
Reduce the heat to low-medium and simmer gently for about 20-30 minutes to achieve a softer chicken. You can add basil leaves just before turning off the stove and mix well.
Serve with hot rice or bread and prepare to enjoy a delicious and authentic Thai meal. This green curry is not just a dish; it's an experience that brings you closer to Thailand's rich culture and traditions, one bite at a time.
