1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Easy Thai Green Curry with Chicken | แกงเขียวหวาน
Th

Preparations

  1. Step 1

    Be careful not to shake up your coconut milk because you want the thick cream to stay on top. Spoon out the thick cream from each can into a large pot and heat over medium-heat.

  2. Step 2

    Reduce until it looks bubbly like melted marshmallows.

  3. Step 3

    Add curry paste and fry for a few minutes until its fragrance soothes your soul and makes you smile.

  4. Step 4

    Pour in the rest of the milk, and water and bring to a boil.

  5. Step 5

    Add the meat and pea eggplants, if you somehow found them (I never have). If using fresh or frozen peas, don't add them yet or they will disintegrate, lesson learned.

  6. Step 6

    Return to a boil. Reduce heat and simmer 10 minutes uncovered.

  7. Step 7

    After simmering, add the Thai eggplants, frozen or fresh peas (if using) and kaffir lime leaves.

  8. Step 8

    Taste it the curry. If you think it needs more salt, add fish sauce to taste. I like to add palm sugar because I like my curry a bit sweeter since coconut milk lends itself to that.

  9. Step 9

    Simmer a few more minutes until the eggplants and peas are tender.

  10. Step 10

    Stir in the basil and cook one more minute and turn off the heat. Serve with steamed jasmine rice. Enjoy!

  11. Step 11

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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