Thai Green Curry Chicken — Split the Coconut Cream (Authentic Method)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative and often cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are more economical.

bamboo shoots

🥗Healthier: water chestnuts

💰Cheaper: canned mushrooms

Water chestnuts provide a similar crunch, while canned mushrooms are often less expensive.

Add most of the coconut cream to a cold pan and start heating it.

Whisk the coconut cream to evaporate the water content and split the fat from the solids.

Once the mixture thickens, reduce the heat to medium and continue whisking to avoid burning.

When the coconut cream has thickened and oil separates, add the green curry paste and cook it out.

Taste the mixture by diluting a small amount with boiling water to gauge spiciness.

Add chicken pieces to the pan, followed by a generous amount of fish sauce.

Cover the chicken with light coconut milk and bring to a boil, then let it simmer at medium heat.

Prepare Thai eggplant by cutting them and adding them to the curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens