Chamli Nawod Thai Green Curry with Chicken is renowned for its vibrant flavors, fragrant spices, and balance of sweet, salty, sour, and spicy elements.
Among its most popular dishes is the famous Thai Green Curry with Chicken—a perfect blend of creamy coconut milk, fresh herbs, and tender chicken.
A Brief History of Thai Green Curry
Thai green curry, or Gaeng Keow Wan Gai, is one of the spiciest curries in Thai cuisine. It originated from Central Thailand and quickly gained global popularity.
The distinct green color comes from fresh green chilies, ground into a paste with lemongrass, galangal, and kaffir lime leaves. Fresh herbs give it a bright and zesty profile.
Essential Ingredients for Thai Green Curry
Green curry paste is the soul of any Thai green curry. Traditionally, it’s made by pounding green chilies, garlic, shallots, lemongrass, galangal, kaffir lime leaves, coriander root, cumin seeds, and coriander seeds. Store-bought versions are also available.
Chicken thighs or breasts are commonly used in this recipe. Coconut milk is added for a creamy texture. Vegetables like eggplant, bamboo shoots, and bell peppers add a crunch.
Fish sauce adds a salty umami depth. Palm sugar balances the heat and saltiness. Thai basil leaves finish the dish with their aromatic sweetness.
Step-by-Step Recipe: How to Make Thai Green Curry with Chicken
Gather all ingredients: 3-4 tablespoons green curry paste, 500g chicken, 1 can coconut milk, 2 small eggplants, 1 bell pepper, 2 tablespoons fish sauce, 1 tablespoon palm sugar, lime leaves, Thai basil, coconut oil, jasmine rice.
Heat coconut oil in a pan. Add green curry paste and sauté until fragrant. Add chicken, cook until it starts to brown. Pour in half the coconut milk, simmer for 10 minutes until the chicken is tender.
Add vegetables and the remaining coconut milk. Simmer for another 10-15 minutes until vegetables are soft. Stir in fish sauce and palm sugar. Toss in Thai basil leaves. Serve over jasmine rice.
Tips for the Perfect Thai Green Curry
Using fresh ingredients like lemongrass, kaffir lime leaves, and galangal makes a big difference. Fresh herbs provide a more authentic and vibrant flavor.
Balance the flavors. Taste and adjust seasoning as you cook. Customize the spice level to your preference.
Health Benefits of Thai Green Curry
Thai green curry is not only delicious but also packed with health benefits. Coconut milk contains healthy fats that boost energy.
Green chilies are rich in vitamin C and can boost metabolism. Lemongrass and galangal have anti-inflammatory properties, aiding in digestion.
Customizing Your Thai Green Curry
Protein alternatives include shrimp, tofu, beef, and pork. Shrimp adds a delicate seafood flavor. Avoid overcooking by adding it in the last few minutes.
For a vegetarian or vegan version, replace fish sauce with soy sauce and use tofu instead of chicken. Eggs can also be added for a protein-rich meal.
Exploring Regional Variations
Thai cuisine is diverse, and regional variations of green curry offer unique flavors.
Southern Thai green curry is spicier with more shrimp paste and seafood ingredients. Northern versions focus on herbs and vegetables.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove with a splash of coconut milk if needed to maintain its creamy texture.
Elevating Your Presentation
Garnish with fresh herbs like Thai basil or cilantro for a burst of color. Serve in a traditional Thai bowl to enhance the dining experience.
Thai Green Curry with Chicken is a delightful dish that brings together the bold, vibrant flavors of Thai cuisine.
Using fresh ingredients and balancing flavors ensures a rich and satisfying meal. This dish is perfect for introducing yourself or others to the wonders of Thai cooking.
