Green Curry
8 servings
25 minutes
Green curry is one of the most famous Thai recipes, vibrant and aromatic. Its history traces back to Thailand, where spicy curry pastes are the foundation of many traditional dishes. The taste of green curry is unique: spicy, slightly sweet, creamy and simultaneously fresh due to herbs and coconut milk. Tender chicken meat absorbs the rich aroma of green curry paste, while palm sugar adds a light caramel note. Krachai gives the dish a slight citrus sharpness, and Thai eggplants add freshness and softness. This dish pairs perfectly with jasmine rice, complementing its soft texture with a rich sauce. Green curry is not just food; it's a true culinary journey to the heart of Thailand filled with a wealth of flavors and aromas.
1
Cut the chicken into small pieces and fry in olive oil on a grill pan until golden brown.
- Chicken: 1 kg
- Olive oil: 50 ml
2
Pour coconut milk into the pot. Bring it to a temperature close to boiling and maintain it until the end of cooking. Add green curry paste, stir, and let it dissolve.
- Coconut milk: 3 jars
- Green curry paste: 70 g
3
After a couple of minutes, add a quarter of a head of palm sugar. To crush palm sugar, wrap the head in a towel, hold the ends, and hit the bundle against the floor several times.
- Palm sugar: 250 g
4
After a couple more minutes, add 4 whole kracaya roots to the pot. Chop and add the fried chicken there as well. Wait another two minutes and add fish sauce.
- Krachai: 4 pieces
- Chicken: 1 kg
- Fish sauce: 2 tablespoons
5
Cut the round Thai green eggplants in half and place them in a pot. Bring to a boil — and the dish is ready.
- Thai eggplants: 5 piece