Thai Green Chicken Curry

Thai Green Chicken Curry Recipe. One of Thailand's most renowned dishes, this spicy and colourful curry looks wonderful on the plate and goes perfectly with white rice. Delight in our Thai Green Chicken Curry recipe.

Step 1: You will need…

4 chicken thigh fillets, boneless, skinless and cut into bits 200 g green beans, halved 1 tbsp oil 250 ml coconut milk 120 ml water 6 kaffir lime leaves , available from oriental food stores 1 bunch of chopped spring onions, for garnish ½ tsp coriander seeds 1 tsp shrimp paste ½ tsp ground cumin 3 small fresh chillies 3 green shallots, finely chopped 2 cm of galangal, chopped 2 cloves of garlic, minced 1 stem of fresh lemon grass, chopped 1 handful of fresh coriander 2 kaffir lime leaves, chopped 2 tbsp oil 1 tbsp fish sauce 1 sharp knife 1 cutting board 1 blender 1 spatula 1 small frying pan 1 piece of aluminium foil 1 wok or large, deep frying pan 1 large stirring spoon

1. Step 2: Make the curry paste in 3 steps

   For the first step of making the curry paste, roast the coriander and cumin seeds without any oil in the frying pan for 2 minutes, shaking the pan constantly. Secondly, wrap the shrimp paste in a little foil and cook under a hot grill for 2 minutes, turning the package over twice. Thirdly, mix the roasted spices with the shrimp paste for 5 seconds in the blender. Add all the remaining spices in the Curry Paste list together with the oil: green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, lime leaves and blend for a few seconds, till the mixture forms a smooth paste.

2. Step 3: Cook the spices

   Next, heat the oil in the wok on medium heat, add the curry paste and cook for a minute, stirring constantly, till it becomes fragrant.

3. Step 4: Finish the curry sauce

   To complete the curry sauce, add the coconut milk and water to the wok and bring gently to a boil. For a thicker curry sauce, you can use half coconut cream and half coconut milk.

4. Step 5: Cook the chicken

   Now, add the chicken pieces as well as the beans and lime leaves to the sauce and mix well. Leaving the wok uncovered, simmer for about 15 minutes, until the chicken is cooked. Add the fish sauce and stir till thoroughly blended.

5. Step 6: Garnish the meal

   Finally, place the curry in a serving bowl and garnish with the spring onions.

6. Step 7: Serving suggestions

   The dish can be served with a bowl of white rice and pickled cucumber.

Also known as:

• (How Do I Make Thai Green Chicken Curry)
• (How To Cook Thai Green Chicken Curry At Home)
• (A Recipe For Thai Green Chicken Curry)
• (And Easy Guide To Cooking Thai Green Chicken Curry)

Thanks for watching video How To Make Thai Green Chicken Curry For morehow to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Thai.

Thai:
How To Make Green Curry With Chicken - Kang Kaew Wan Kai

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THAI HOT AND SPICY SHRIMP SOUP

This Thai soup is wonderful--hot and sour and piquant, an outstanding combination of rich, chewy shrimp--slippery mushroom--and the foresty green of just cooked cilantro fronds in a complex broth. Serve to 4, all at once with rice and any number of other dishes. In a way, it serves as a beverage to the whole meal, served, as it traditionally is, all together.

~1 pound 

  shrimp with shells.

  

~1 Tablespoon

  peanut oil

~ 5 cups 
   chicken stock

~2 stalks 

  lemon grass

  

~1 and 1/2 Tablespoons

   of cilantro stems

~2 cloves garlic

~2-4 fresh red chilies,

  seeds removed

~1/2 teaspoon lime zest

~4 Kaffir lime leaves, chopped (or another 1/2 teaspoon lime zest, if you can't find the lime leaves)

~1/2 teaspoon white pepper

~1 can straw mushrooms,

   in    pieces

~1 Tablespoon Nam pla (or  another Southeast Asia fish sauce, like Viet nam's Nuoc mam)

~ Juice of 1 lime

~ 2 fresh red chilies,

   seeded  and slivered

~ 12 whole cilantro leaves

Peel shrimp, reserving shells, and both devein and continue slicing lengthwise, pounding flat--then set aside. Heat oil in a large saucepan, then fry the shrimp shells in it until they turn pink. Pour in chicken stock and bring to a boil, then reduce and let simmer. Cut the lemon grass stalks in pieces--reserving the bottom 5 inches--then bruise the pieces with a few heavy hits, then toss them into the soup.

Cut the reserved lemon grass into thin pieces, then either toss into a blender or pound with the garlic, the cilantro stems, the chilies, and and lime zest and leaves, and white pepper. Stir into the soup, bring to a boil, then reduce and simmer for 20 minutes.

When the stock is done, pour through a sieve, return to the saucepan, and reheat. When soup is at a boil, add shrimp and mushrooms and cook for 2-3 minutes, until the shrimp are pink. Reduce heat, add lime juice and fish sauce, and taste for seasoning.

When ready to serve, stir in slivered chilies and cilantro leaves, then ladle into bowls.

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DESSERTS AND SWEET SNACKS

Desserts and sweet snacks

Most Thai meals finish with fresh fruit but sometimes a sweet snack will be served as a dessert.

Chaokuai

Chaokuai - grass jelly is often served with only shaved ice and brown sugar.
Chaokuai can be eaten in many ways to enhance its taste and make it more delicious. It is completely up to you on how you choose to have this dessert.


Khanom bua loi

Khanom bua loi – taro root mixed with flour into balls in coconut milk
This traditional dish is often prepared and eaten during festivals and special occasions. It is served in buffet with other desserts after the main course meal. You can add sweet corn kernels to the dessert and savor it just like some Thais love eating it. Traditionally, in Thailand the khanom bua loi is served with a syrup poached egg as topping for the dessert.


Khanom chan

Khanom chan – multi-layers of pandan-flavored sticky rice flour mixed with coconut milk.
Khanom chan is a delicious product of the thai cuisine. A well made khanom chan is sweet, which has made it a choice of even the most discrete palate. Khanom chan has become one of the most popular dessert around the world


Khanom mo kaeng

Khanom mo kaeng - a sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
Kha-nom Mo Gaeng is one of our famous Thai dessert. Maybe you have a question why Thai people choose palm sugar for all kind of food, especially when we cook Thai dessert. Palm sugar has a nice color and odor, and of course its unique taste with high cholesterol. 
No wonder I am getting fat!




Khanom tan

Khanom tan – palm flavored mini cake with shredded coconut on top.

The fruit from toddy palms can also be eaten and are rich in vitamins A and C, and can be eaten as young fruits, which are soft and juicy and somewhat like lychees but milder and with no pit, or old fruits, which are harder and less juicy. It is this toddy palm pulp that these cakes are made of, along with rice flour, yeast, palm sugar, coconut cream and coconut milk. Toddy Palm Cake they're kind of like sponge cake, a little sweet and different tasting than regular sugar.

Khanom thuai talai' - steamed sweet coconut jelly and cream.
Khanom thuai talai is prepared by steaming. It is generally regarded dessert. It is well liked among those who love sweet food. Khanom thuai talai comes under the class of thai foods.


Khao niao mamuang

Khao niao mamuang - sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
This luscious dessert is a form of rice pudding that is paired with mangos at the peak of their ripeness. Sweet and rich, khao niao mamuang is a favorite way to finish any Thai meal.


Lot chong nam kathi

Lot chong nam kathi – pandan flavored rice flour noodles in coconut milk, similar to the Indonesian cendol.
Popularly known as a thai food, lot chong nam kathi, eaten as dessert, is popular in many different cuisines across the world. It is an item of choice for those who prefer sweet foods.


Ruam mit 

Ruam mit – mixed ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in coconut milk.
Ruam Mit in local parlance means ‘social cohesion of diverse elements’, and true to its name, Thai’s exclusive dessert upholds the meaning of Ruam Mit in all possible ways.
Before we step into the techniques of how to eat Ruam Mit, lets explore what are the ingredients which make up this sweet Thai delicacy and how to relish it, as an experience to cherish?
Ruam Mit mainly comprises jackfruit(fruit of the mulberry family), flour-coated chestnuts, lotus root, tapioca and lot chong(pandan-flavored rice noodles) in a bath of coconut milk, and the aroma of jasmine.


Sarim
Sarim – multi-colored mung bean flour noodles in sweetened coconut milk served with crushed ice.
Sangkhaya fak thong

Sangkhaya fak thong - egg and coconut custard served with pumpkin, similar to the coconut jam of Malaysia, Indonesia and the Philippines
A Thai Pumpkin Custard. I'm sure if you cook this menu for dessert maybe for dinner. Your weight will go higher and higher. I rarely eat this menu because I think this is very luscious but the curd of custard is very fantastic too. So I suggest you eat this per month. It's worth to eat more that worried about your weight.


Tako

Tako - jasmine scented coconut pudding set in cups of fragrant pandanus leaf.
The Thai pudding of tako comes with a delicious topping of creamy coconut. And, the best thing about this delicious pudding is that, it’s so smooth that you don’t even have to exercise your teeth much to chew it. The scent of the coconut garnished at the top of the pudding, makes the dessert all the more appetizing.

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SOUTHERN SHARED DISHES

Southern shared dishes

Kaeng lueang

Kaeng lueang

 Kaeng lueang - a sour spicy yellow curry that does not contain coconut milk, often with fish and vegetables.

 Kaeng matsaman 

Kaeng matsaman

 Kaeng matsaman - also known in English as Massaman curry, it is an Indian style curry, usually made by Thai-Muslims, of stewed beef and containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries.

Kaeng tai pla

Kaeng tai pla

 Kaeng tai pla - a thick sour vegetable curry made with tumeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots and eggplant.

Khua kling

Khua kling

Khua kling - a very dry spicy curry made with minced or diced meat with sometimes yardlong beans added to it; often served with fresh green phrik khi nu (thai chilies) and copious amounts of finely shredded bai makrut (kaffir lime leaves).

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