Thai green curry is one of the most aromatic and spicy in Southeast Asian cuisine. Green curry paste—with cilantro, galangal, lemongrass, and green chiles—combined with coconut milk creates an extraordinarily fragrant and full-bodied sauce.
Mediterranean
Thai green chicken curry with coconut milk
Green Thai chicken curry with coconut milk, eggplant and Thai basil. Explosion of aromatic flavors from Southeast Asia.
- Spain
- Main course
- Light
- High protein
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 36 g
- Fiber 4 g
- Carbohydrates 18 g
- Fat 18 g
- Sodium 780 mg
Story behind the dish
Preparation
Thai green chicken curry with coconut milk is a preparation from Spain with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of chicken breast in strips.
- Have ready: 400 ml of coconut milk.
- Have ready: 2-3 tablespoons of Thai green curry paste.
- Have ready: 1 eggplant, diced.
- Have ready: 150 g of peas.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
In wok or deep frying pan
In a wok or deep frying pan, heat 4 tablespoons of coconut milk until the oil appears. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add green curry paste; sauté for 2 minutes until flavored
Add green curry paste; sauté for 2 minutes until flavored. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the chicken and seal 3 min
Add the chicken and seal for 3 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour in the rest of the coconut milk; boils
Pour in the rest of the coconut milk; boils When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Add the eggplant and peas; kitchen 12 min
Add the eggplant and peas; cook 12 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season with fish sauce and sugar.
Season with the fish sauce and sugar. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Finish with Thai basil and serve with jasmine and lime rice
Finish with Thai basil and serve with jasmine and lime rice. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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