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The ingredients needed to cook Thai Green Chicken Curry:
- Use Coconut milk solids (Chaokoh brand)
- Get green curry paste (Maesri brand)
- Prepare chicken thighs (cut into bite sized pieces)
- Take fish sauce and salt (to taste)
- Prepare Thai eggplants (cut into bite sized pieces)
- Prepare Thai basil
- Prepare Sliced chilli
- Get water
- You need Chicken feet or fish (optional substitution for thighs)
Instructions to make Thai Green Chicken Curry:
- Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly
- Cook the chicken (or chicken feet) in the coconut milk and curry paste
- Add water to adjust thickness and bring back to a boil
- Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart
- If using fish instead of chicken, add after eggplant is cooked
- Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)
- Garnish with Thai basil and sliced chili
- Eat with rice or Thai rice noodles
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