Green Curry Chicken is one of my favorite curries. If you like curry and you like chicken, then you too will love Green Curry Chicken. It is not known when curry was first introduced to Thailand, but the first mention of the use of curries in Thai cuisine can be found in a Thai dictionary dating back to 1873. Thai curries differ from Indian curries is flavor, scent, and strength. In Thailand, there are mainly three different types of curries for you to choose from, red, yellow, and green. There are two other less common types of curries found in Thailand, they are, jungle curry, and "matsaman" curry a word derived from "mosalman", and ancient word for "muslim". Green Chicken Curry can be served with either noodles or rice, whichever you prefer. I like to eat my green curry chicken with noodles, but my my husband likes to eat his with rice.
Some of the ingredients for this dish might be a little difficult to find at your local grocery store. The coconut milk, bamboo shoots, kaffir lime leafs, Thai eggplant, and green curry paste can be easily found at most Asian grocery stores.
First add your cooking oil to your pot. Once the oil is hot, add your green curry paste. Continuously stir your green curry paste until you notice the oil and paste start to separate.
Once your curry is ready, add three or four spoon fulls of your coconut milk. Continue to stir until your green curry and coconut milk are mixed together. Keep your coconut milk handy, you will use it again shortly.
Add your chicken and mix it with your curry. Let is cook until your chicken is about 90% done.
Once your chicken is 90% done, add the rest of your coconut milk. Stir well and let it simmer for 3-5 minutes.
After your pot has finished simmering, add your bamboo shoots, chicken broth, Thai eggplants (cut in half), bell peppers, kaffir lime leaves, and fish sauce. Mix well, and let cook for another few minutes.
When ready, turn off your stove and add your basil, and serve your green curry chicken with rice or noodles.
Cooking Notes: Green curry with chicken is already a pretty tasty and healthy meal, but of course there are possible substitutions. If you can't find Thai eggplant you might try using cauliflower. You can turn this dish into a vegetarian/vegan meal by replacing chicken with tofu and leaving out the fish sauce.