🍃🥥🔥 Homemade Green Curry Chicken 🔥🥥🍃

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.

Marinate 1.5 kilograms of chicken with 0.5 teaspoon of salt and leave it aside for about 15 minutes.

Put 200 ml of concentrated coconut milk and 3 kaffir lime leaves cut in half into a pan and cook for about 3 to 5 minutes.

Add 150 g of homemade green curry paste to the pan and cook together with the coconut milk until it becomes thick.

Add the marinated chicken to the pan and stir to coat all the chicken pieces with the green curry paste.

Reduce the heat to low, cover with a lid, and cook for 30 minutes, stirring occasionally.

After 35 minutes, check the chicken; it should be cooked and soft.

Add 800 g of Thai eggplant cut in half, 1 red chili, 1 tablespoon of fish sauce, 0.5 tablespoon of sugar, and 0.5 teaspoon of salt to the pan.

Pour in 300 ml of diluted coconut milk, stir, cover with the lid, and raise the heat to medium-high, cooking for 10 minutes.

After 10 minutes, check the eggplant; it should be soft.

Add 50 g of sweet basil leaves to the pan and stir; the residual heat will cook the basil perfectly.

Cover with the lid and let it rest for about 10 to 15 minutes before serving.

Cooking Techniques

Spice Level:

Allergens