Green Curry Chicken | Thai Food at Home | | Jet Tila Official

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and red curry paste is often cheaper.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is a fresh alternative, while canned mushrooms are budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-calorie alternative, while salt is a cost-effective substitute.

Start with two cans of coconut milk and do not shake them.

Open the cans and scoop out the cream from the top of both cans, about half a cup.

Heat a skillet and add the coconut cream from the cans.

Add 3-4 tablespoons of green curry paste to the skillet and fry until fragrant and the paste thickens.

Add the remaining coconut milk to the skillet once the curry paste is browned and oil has separated.

Prepare the base for the curry by chopping garlic, shallots, lemongrass, kefir lime leaves, and galanga.

Tear 3-4 leaves of basil and add them to the curry for flavor.

Cut the eggplant into medium dices, and also prepare onions and bell peppers for the curry.

Check the consistency of the curry by running a channel with a spatula; it should coat the back of a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens