Friday, 22 October 2010

Thai Green Curry Chicken 泰式青咖哩雞

Rezept auf Deutsch - Thai grünes Curry Hähnchen
中文食譜 - 泰式青咖哩雞

Thai Green Chicken Curry
Ingredient for 2~4 Servings

  • half chicken
  • one can (400 ml) coconut milk
  • 6 green thai eggplants
  • 1 teaspoon palm sugar
  • 8 kaffir lime leaves
  • 8 thai basil leaves
Green Curry Paste

  • ½ teaspoon salt
  • ½ teaspoon black peppercorns
  • 1 teaspoon galangal
  • 1 kaffir lime
  • 1 stalk lemongrass
  • 2 shallots
  • 4 cloves garlic
  • 2 small thai green chilies
  • 1 teaspoon shrimp paste
Chicken seasoning

  • ½ teaspoon sugar
  • ¾ teaspoon corn flour
  • ½ teaspoon soy sauce
  • ½ teaspoon rice wine
  • a pinch of salt
  • Wash the chicken and cut into chunks, marinade with the seasonings and set aside.
  • Now prepare the spices. Remove the skin of galangal and slice into shreds. Grate the kaffir lime zest. Take the bottom half of the lemon grass and cut into rings. Remove the roots of shallots and garlic then peel and roughly chop it. Then, remove the head of the chilies.
  • Put salt, black pepper corns, galangal and kaffir lime zest into a stone mortar, smash it with a pestle for 3~5 minutes.
  • And now add the shallots, garlic and green chili, continue smash the ingredients for few more minutes. To finish, add the shrimp paste and mix together.
  • Heat a frying pan with some oil, Sauté the chicken in medium high heat until slightly golden, remove from heat and set aside.
  • In another frying pan, heat the coconut milk in medium heat. When it start to boil, add the spice paste and stir fry for 3 minutes until it start to fragrance. If the paste dry out, add more coconut milk to avoid burning.
  • Add the chicken and half cup of coconut milk, reduce to low heat and cook for 10 more minutes, stir occasionally to avoid burning. You may add some water or more coconut milk for the desired consistency.
  • In the mean time, prepare the Thai egg plants. Remove the leaves of the egg plants and halve into quarters.
  • Add the egg plants and palm sugar into the curry and cook for 3 more minutes. Before serving, squeeze some kaffir lime juice, and drop few pieces basil and kaffir lime leaves. With this 100% original Thai Green Curry Chicken... Hey, don't forget your fragrant rice!

Massive Attack - Sly

Ingredients checklist: chicken, coconut milk, thai eggplants, palm sugar, kaffir lime leaves, thai basil leaves, black peppercorns, galangal, kaffir lime, lemongrass, shallots, garlic, thai green chilies, shrimp paste, sugar, corn flour, soy sauce, salt and cooking oil.
Utensils checklist: a stone mortar and pestle, a knife, a chopping board, frying pans and a spatula.

Marinade the chicken first.

Get all the spices prepared. We only take the bottom half of the lemon grass, cause all the aroma is concentrated here.

Make the dry ingredients first, smash the salt, black pepper corns, galangal, kaffir lime zest and lemon grass altogether.

It just takes few minutes. I’m not kidding, this unique fragrance make me feel like being in Thailand.

Then make the wet ingredients, smash the shallots, garlic and chilies. You may adjust the amount of chilies as you like. Opps… I am kind of person cannot eat hot, this little red chilie is too strong for me.

Add the shrimp paste at last. No need to worry it looks so rough. I guarantee, this handmade texture give you better flavor than what you get in the restaurant.

Fry the fatty skin side first can give a nice brown colour. It also can save your cooking oil.

Bring the coconut milk to simmer, sauté the spice paste till your kitchen is filled with aroma. 

Bring in the chicken and more coconut milk, simmer till the sauce is thicken. Don't forget to stir occasionally to avoid burning.

Prepare the egg plants before going into the pan, cause the meat of the egg plant can go dark easily.

Add the egg plants and palm sugar and cook for few more minutes.

Squeeze some kaffir lime juice, and garnish with basil and kaffir lime leaves to increase the flavor. And it is perfectly ready to serve.

Mini Tips:
Don't have a stone mortar and pestle? No problem, you can always work with an electric blender.
Find the fresh spices and Thai egg plants in south east Asia grocery store. Of course, you may replace with instant curry paste all the time, please still use spices like basil, lemon grass, shallots and garlic to keep the flavor.


  1. Thank you Miša. Yes, they look very yummy and they are indeed : )