Making my own version of Thai Green Curry Chicken

I've had this blog sitting in my draft for more than a week now. I've been so busy the past weeks that I don't have the time to even post anything at all.

This dish is actually one of the best I've ever tried. It may not be that authentic; but my husband loving it, is all worth the effort I put into cooking it.

Going Thai...

I've been craving for a Thai Curry dish for the past weeks and since I'm too lazy to go out and look for a Thai restaurant near our place. I decided to make my own version of Thailand's famous green curry chicken instead.

Of course I can't make the paste from scratch; so just imagine how happy I am to see a Green Curry Paste when I went for a mini grocery in a store a few blocks from our flat.

So, I am going to share with you how I made my own Green Curry Chicken 🤗

Ingredients:

1 T Vegetable oil or regular cooking oil
1-2 T Thai Curry Paste
Chicken (cut into bite size)
Chicken Liver
4 ml. Coconut milk
2 T Fish Sauce
1-2 T Brown Sugar
Green Beans
Bell Pepper
1 Big Potato (optional)
1 Lemon (extract the juice)
Onion & Garlic
Salt & Pepper

note: I changed some of the ingredients on this dish. Like using a potato instead of eggplant and since I'm not able to find any lime leaves, I used a fresh lemon fruit and extracted its juice.

Here's how I did it...

I briefly fried the potato in a tablespoon of oil to let it cook slightly and set it aside.
I noticed that potatoes here are not that easy to soften; even if you boil it for more than 15-30 minutes... it's still hard to eat.

I then seared the chicken to extract it's own juice and oil and set it aside so I can cook next the chicken liver; adding a spoonful of cooking oil towards the end.
After setting the liver aside, I started sauteing the garlic and onion.
Then, put back the chicken and add the fish sauce.
Simmer for a few minutes and add 2 T of Thai curry paste. Mixed well to coat all sides of the chicken.
I let it boil for 2-3 minutes or so until the chicken is well cooked.
Then, add the potato and coconut milk. Boil for another 10 minutes.
Now, you can add the green beans, bell pepper and lemon juice.
Simmer for another 2 minutes and add the sugar, salt and pepper.

As I always say it, you can adjust the flavor according to your liking.

This dish is best served with rice and while hot.
And as a reminder, the green curry paste is spicy in flavor and you might want to have a taste of it before your mix it with your dish.
I know that there are some of you who don't eat spicy food. So better be ready than sorry!

I hope I made justice to this traditional Thai dish and even if I did a few adjustments to it (since I don't eat eggplant mixed in soup); I assure you, that my version of this amazing dish came out very very tasty too... I love Asian foods and Thai Curry is one of them.

Enjoy dearS!

Hi dearS,

If you like this post, kindly comment below and do share your response.

Thanks a lot for reading ♥