Slow Cooker Thai Green Chicken Curry Recipe for the Mid-week Win
My FREE high protein recipes app is live! Download it here ????
???? This is a no-fuss fast high-protein meal that brings together fresh flavours from the automatic Thai green Curry paste, ginger, and garlic and it slowly simmers away in a rich coconut-based sauce.
???????? Get the full recipe with nutrition information and macros here:
Get the stuff I use in this video:
⚡️ Induction hob:
???? Chef knife:
???? My slow cooker:
???? Garlic/ginger paste:
Want more recipes? Follow me here:
Instagram:
Facebook:
#slowcooker #chickenrecipe #highprotein
Thai Green Curry Chicken - So Easy to Make!
Experience the simplicity and deliciousness of a Thai culinary masterpiece featuring eggplant and bell pepper. While crafting the green curry paste from scratch is an option (check out my recipe for a homemade touch), the convenience of ready-made paste, favoured by many, including the Thai themselves, is what elevates this dish to a new level of ease and satisfaction.
The heart of this Asian delight lies in the green curry paste, a vibrant concoction of green chilies and a coconut base, infusing the dish with an aromatic symphony of flavours.
This dish not only captivates your taste buds with its rich and punchy flavours but also stands out for its quick preparation. Whether served with plain rice or alongside warm roti bread, this tasty experience, complete with rice, can be whipped up in under 30 minutes. Forget home delivered food, Revel in the joy of creating a restaurant-quality Thai dish in the comfort of your own kitchen, all without compromising on authenticity or flavour.
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Can I Make the Perfect Thai Green Curry?
Marion Grasby (@Marionskitchen) is in the studio today to perfect my Thai Green Curry recipe! Let’s see if her changes make as much difference as she claims!
My cookbook is here! Order your copy today -
Marion's Thai Green Curry From Scratch (recipe credit to @Marionskitchen )
2 tbsp vegetable oil
400ml (14 fl oz) coconut milk
400g (14 oz) chicken thigh fillets, thinly sliced
100g (3.5 oz) sliced bamboo shoots
8 apple eggplants, quartered*
1 cup pea eggplants*
4 fresh makrut lime leaves
3 dried red chillies (optional)
4 tbsp fish sauce
30g (1 oz) palm sugar, finely shaved
½ cup Thai basil leaves
Green curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
5 long green chillies, chopped
1 small green chillies, chopped
1 lemongrass stalk, white part bruised and finely chopped
4cm (1.5 inch) piece of galangal, peeled, roughly chopped
peel of 1 makrut lime, finely sliced
3 small Asian shallots, peeled, chopped
4 garlic cloves, chopped
½ tsp shrimp paste
INSTRUCTIONS
Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside.
Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.
To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.
Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil.
Serve with steamed rice.
NOTES
Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.
Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.
Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.
Music by Epidemic Sound. Free 30 day trial through my link -
FOLLOW ME:
Instagram:
TikTok:
Facebook:
Snapchat: @andy.cooks
Website with all my recipes:
Director, Chef and Host: Andy
Camera and Editor: Mitch Henderson
Producer: Dazz Braeckmans
How To Make Thai Green Curry with Chicken | Gaeng Keow Wan Gai | Authentic Family Recipe #9
How To Make Thai Green Curry with Chicken | Gaeng Keow Wan Gai | Authentic Family Recipe #9
Amy from World of Thai Food present how to make a Gaeng Keow Wan Gai” recipe that has been passed down in her Thai family over generations. This is authentic Thai home cooking at its best and easiest.
Our website will go live soon and at that point we will add the links to it here - that's where you will find our recipes. In the meantime we will publish the recipe below just in case some of you might want to try it out!
World of Thai Food on Facebook:
World of Thai Food on Instagram:
World of Thai Food on Pinterest:
World of Thai Food on Twitter:
Recipe: Thai Green Curry Chicken - Gaeng Keow Wan Gai
Serves: 4
2 tbsp Green Curry paste
400 g Chicken Fillet
5 Eggplants (quartered)/ or Pea Eggplants
7-8 Kaffir lime leaves
2 tbsp Palm sugar
1 Red Spur Chili (De-seeded)
1 cup Sweet Basil
2 cups Coconut milk
1 cup Coconut cream
2 tbsp Fish sauce
3 tbsp Cooking oil
A license to use this royalty-free music by VictoryAudio was purchased from AudioJungle.net
Gear used:
Nikon D4
Nikkor 24-70 f2.8 G ED
Thai Curry Recipe | Chicken Green Thai Curry | Green Chicken Curry |Authentic Green Thai Curry paste
Chicken Green Thai Curry | Thai Curry Recipe | Green Chicken Curry |Authentic Green Thai Curry paste
My easy and authentic Chicken Thai Green Curry recipe is terrific for customizing with your favorite veggies and suitable for also both vegetarians and vegans alike! Spicy hot and wonderfully saucy green curry is delicious to enjoy over rice for a satisfying plant-based meal. Here you’ll find step-by-step instructions with Video to prepare this restaurant-quality dish at home
Thai Green Curry Chicken (Easy Recipe)
Thai green curry is the most famous Thai dish outside Thailand. It has a distinct green color that set it apart from Indian, Malaysian, and Japanese curries which are mostly red or yellow. The green color is from the green chilies instead of red chilies used in other types of curry.
I want to share with you how to prepare this curry dish in this video. Please watch the video and then refer to the step-by-step guide below:
More information at:
Ingredients:
70 g Thai green curry paste (store-bought)
500 g chicken breast meat (or chicken thigh)
375 ml (1.5cups) of coconut milk
8 sprigs Thai basil leaf (use the leaf only)
125ml (half cup) chicken stock
70 g eggplants
70 g king oyster mushroom
4 pieces kaffir lime leaves
30 g palm sugar
2 tbsp fish sauce
1 red spur chilies
Method:
1. Cut the chicken meat into 1cm to 1.5 cm cubes.
2. Cut the eggplant to the same size of the chicken pieces.
3. Shred the king oyster mushroom into small pieces.
4. Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
5. Add the green curry paste. Saute until it turns aromatic.
6. Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
7. Add the chicken and chicken stock and cook for 10 minutes.
8. Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
9. Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.
=====================================
Website: