Thai green curry with chicken
By Watthana
Food photo created by jcomp – www.freepik.com
Today, there is a menu of Thai green curry with chicken, which will be served with steamed rice or rice noodles.
There is also a recipe for Thai green curry chili paste, let’s go and see. Ingredients of Chicken Green Curry, we will split it into 2 parts.
1. The curry paste or the green curry paste, there will be lemongrass. Only the purple part, will give a pleasant smell, there is a grain of pepper, salt, roasted cumin, ground kaffir lime leaves, sliced shallot, sliced garlic, shrimp paste. Use both small garden chili peppers, it will give the spicy and the aroma, and use the big green chili as well, this one is to get a beautiful color back, but the fault of the aroma will not be the same as the paprika. The coriander leaves and the coriander leaves add aroma and color to the green curry, and if you want a darker color, fresh green, we will add chili leaves, it is chili leaves. As for the leaves, rinse thoroughly, so it will make our curry paste green good.
Let’s go and do it. You will be pounding the curry paste first, use a stone mortar so you can make it easier, you can use it as a blender for convenience and speed, then add the solid part first, there will be pimento, then go down. Just follow it carefully, use this method of rotation so you won’t get splashed, too. You can put anything in first. If it solid which is hard to do then put it on first. After going, put it into it and pound it thoroughly, followed by lemongrass, pound it thoroughly first, then add the next part, followed by garlic, shallot, shallot, then cut into glasses first so you can make it easier. I have kaffir lime skin, salt. We will add salt to it, it will make the curry paste beautiful color and keep it longer. Add the roasted cumin to it. If anyone has coriander seeds, put it. Yes, it will get fragrant. Kaffir lime leaves, cut into small pieces, then add the chili. Now, pound it thoroughly and follow it thoroughly. See that It will be green, not fresh, I’ll add coriander leaves and chili leaves into it, followed by chili leaves. As we finished it, the look looks like this. It’s green and very fresh. Anyone who likes green color can add more chili leaves and if you like it more finely, you can pound it thoroughly.
2.Now, let’s go to make green curry. Start by setting the pan, add a little vegetable oil, we will fry the curry paste first, add green curry paste into it. Anyone who likes very spicy, less spicy, depends on the rest for a while, so add the coconut milk in it, gradually add it little by little and turn it over like this, use low heat, stir dry coconut milk and add another. After 2-3 rounds, it will make our green curry rich and rich because it starts to dry like this, add the coconut milk and add the vegetables, then the chili curry smell like it’s very fragrant, add the coconut milk.
Add coconut milk little by little and turn it over like this, use low heat, stir dry coconut milk, then add again 2-3 times. Add the coconut milk to it, then add the vegetables and the smell is very fragrant, add the coconut milk, you will see 10 kaffir lime leaves, which I do not make very fine. I recommend you to pound it thoroughly. Add Water and chicken to it. Stir the chicken and curry paste together.
Wait for it to boil first. We come to season it because it boils like this, we stir a little, you will see that the chicken is cooked well, it will be white like this, we will season it with coconut sugar followed by salt. Chicken, fish sauce, stir enough together, add chicken blood into it, wait to turn into small pieces, just enough size, put it on, anyone who likes can put it, if you don’t like it, you can not put it.
Now, wait for it to boil again, after boiling like this, try to taste the taste. Whoever likes salty, sweet, cook now. Then, put the eggplant that we have cut into it. Presses a little, drowns and then boiled until the eggplant is cooked. Smell it and add basil leaves. You can turn off the heat and it should be enough for basil to sink in hot water, it will not get black, rich, a little red chili, just this, it is beautiful, it is finished. Chicken green curry. I scoop it into a bowl. It’s very fragrant, and it’s very green curry, too. The color is quite bright because we add a lot of chili leaves, get green curry. This one has a fresh green color like this, it’s a natural color. Try it with a very rich taste. It smells very fragrant because I made it myself. The new curry paste will give me a very nice smell. It will be a chicken breast, if you like it stick-on, you can use the meat on the hips, the chicken is soft, the eggplant is soft and just right. No, The blood will absorb the curry paste as well, making the blood mellow and very delicious. Delicious, good, can be used. Anyone who likes to eat green curry like this must try it.
