Thai Green Chicken Curry with Homemade Paste and Rice
Difficulty Moderate
Cuisine Thai
Diets Omnivore, Gluten-Free
Yield 4 Servings
Nutrition Facts
Thai Green Chicken Curry with Homemade Paste and Rice
A moderate Thai dish perfect for omnivore and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Green Chili Paste
Ingredientssubstitutes
Green Chili Paste
chili peppers
-
50g
shallots
-
30g
garlic
-
15g
lemongrass
-
20g
ground cumin
-
1tsp
ground coriander
-
1tsp
lime
-
15ml
ground black pepper
-
0.5tsp
Green Chili Paste Instructions
Prep
1. Remove the seeds from the green chili peppers and roughly chop them along with shallots and garlic.
2. Peel the tough outer layers of the lemongrass and finely slice the tender white inner core.
Cook
3. Place the chilis, shallots, garlic, lemongrass, cumin, coriander, black pepper, and lime juice into a high-speed blender or mortar.
4. Process until a smooth, vibrant green paste forms. Set aside.
Green Curry
Ingredientssubstitutes
Green Curry
chicken fillet
-
400g
canned coconut milk
-
400ml
eggplant
-
200g
basil
-
10g
fish sauce
-
20ml
white sugar
-
10g
coconut oil
-
15ml
Green Curry Instructions
Prep
1. Slice the chicken fillet into thin bite-sized strips. Wash your hands and all surfaces immediately after handling raw poultry.
2. Dice the eggplant into small cubes and pluck the basil leaves from the stems.
Cook
3. Heat coconut oil in a large wok or pot over medium heat and add the prepared Green Chili Paste.
4. Sauté the paste for 2 minutes until fragrant, then slowly whisk in the coconut milk.
5. Add the chicken strips and eggplant. Simmer gently for 10-12 minutes at 85°C until the chicken is cooked through and eggplant is tender.
6. Stir in the fish sauce and sugar to balance the flavors.
Serve
7. Fold in the fresh sweet basil leaves just before serving so they wilt slightly but retain their color.
Steamed Rice
Steamed Rice Instructions
Prep
1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
Cook
2. Combine rice and water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
Serve
4. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and serve alongside the curry.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
chili peppers
bell peppers
eggplant
paprika
Instead of
shallots
fennel bulbs
garlic
leeks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
lemongrass
basil
chives
cilantro
Instead of
ground cumin
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
ground coriander
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
lime
clementine
grapefruit
lemon
Instead of
ground black pepper
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
chicken fillet
chicken breast
chicken drumstick
chicken sausages
Instead of
eggplant
bell peppers
chili peppers
paprika
Instead of
basil
chives
cilantro
dill
Instead of
fish sauce
gochujang
hoisin sauce
oyster sauce
Instead of
white sugar
brown sugar
glucose
honey
Instead of
coconut oil
cocoa butter
hydrogenated vegetable fat
palm oil
Instead of
white rice
cornmeal
instant oats
pearled barley
Instead of
Water
sparkling water