Hello everyone. My name is KP Kwan
from tasteasianfood.com. Today I'm going to show you how to prepare the Thai
green curry chicken. It's easy to prepare, but if you want to prepare from scratch
by making the curry paste, it's going to be very time consuming. So today I'm
going to show you the short cut, that is to prepare by using the store-bought
curry paste. It will reduce the preparation time by half. And along the way,
I will show you some tips how to prepare the perfect Thai curry chicken. Let's
take a look. If you want to get the recipe and a quantity of each ingredients,
please refer to the description right below the video. Today I'm gonna use the
ready-made store-bought green curry paste to make the green curry chicken.
This green curry paste consists of more than 10 different ingredients inside. Now
definitely you can make your own green curry paste, you can control the quantity
of each ingredient inside, but by using a store-bought good-quality green curry
paste will save half of your time. And naturally, we are making green curry
chicken. So you need chicken. Cut into small cubes, like this. You can either use
chicken breast like what I'm doing or you can use chicken breast meat. It is
entirely up to you. The next important item for this curry is the coconut milk.
I managed to get the fresh coconut milk from the local wet market, but if you
don't. no problem. You can always substitute it with those coconut milk
that you get it from the supermarket or grocery shop. in a paper box or paper carton.
Well I need some vegetable to balance the flavor of the chicken right. So it's
more balanced. This is eggplant. I've already cut it. Before that it looks like
this. Well definitely this is not the one that you may be able to get it from
Thailand but after it's cooked, it tastes the same. And you can also add some
mushrooms, This is King oyster mushroom. You can
substitute it with other mushroom for example button mushrooms. And some people
also add other vegetables such as bamboo shoots which is very popular. And in
order to boost the flavor, add a few pieces of kaffir lime leaves. and lastly
we have palm sugar. Palm sugar has is unique flavor. This has been
shredded from the block, the block looks like this. Again if you don't (have) you can
substitute it with brown sugar. And for the flavor and saltiness, I do not use
salt but I use fish sauce, which is quite salty to flavor the green curry. And
lastly when I cook the green curry I would like to have a little bit of
chicken stock instead of water to enhance the flavor.
Get ready some basil leaves. Let's blend t the basil leaves with the
coconut milk first. Add a quarter of this (basil) into the blender and pour out about half
of it (coconut milk) into the blender and blend. Okay, haha you see now the coconut milk has turned
to green. Pour the remaining coconut milk into a pan on pot and simmer over low heat to
reduce it to about half of its quantity. Now the coconut milk has reduced so much,
and you can see that there is a layer of coconut oil floating on top. And it's
time to add the green curry paste. You notice that I actually put the green curry
paste on top of a weighing machine. But if you don't, I'm putting 70 grams of
paste in it yes. If you don't have a weighing machine you can put 4 tbsp that
will be just nice. Okay now it's exactly 70 grams. So now we stir and saute the
green curry paste until it turns fragrance. You may wonder why I want to
reduce the coconut milk, because I want to saute the spices in the curry paste
by using the coconut oil inside the coconut milk. So I cook it down and
remove the water. Otherwise you know, if you saute it with so much water inside
the curry paste, it will never be aromatic. Now you can really smell the
aroma from the spices. Now we move on to the next phase, that is to add the chicken.
I would like to show you a close shot and you can see the coconut oil is
actually bubbling. That is the coconut oil. Now we add the chicken. Combined with the spices, add the coconut
milk that has been blended together with some basil leaves, and the chicken stock. The
chicken stock will help to enhance the flavor. If you don't, just use water. Add the kaffir lime leaves. You can shred it into half or tear it to half. And the palm sugar. Then add a tablespoon
of fish sauce. I normally put two tablespoons and just in case is too much,
I will then add another tablespoon later. Now let it simmer over low heat for
about 10 minutes until the chicken is cooked and let the chicken to have some
time to absorb all the flavors of the herbs and spices. I'll come back shortly.
All right, the chicken is now cooked. Then it's time to add the eggplants, as well
as the mushroom. The mushroom is quite big so I'll shred into smaller pieces. Then let it cook for another 2 to 3
minutes or until the eggplants turn soft. Before we add the basil leaves and the
red chill, do a taste test. It's just nice, but I would like to just add a
little bit more of fish sauce. Okay. The reason I do not put all the fish sauce
and the beginning is because I am using the store-bought curry paste and it
contains some salt inside. So I just want to make sure that it is not going to
turn out to salty. Lastly add the remaining basil leaves. Just mix and
until the basil leaves start to wilt, and the red chilli. Turn off the heat and you
are ready to enjoy your very appetizing green curry chicken. Ladle the curry into
a bowl, garnish with a little bit more of the
red chili and a few pieces of basil leaves and here he goes.
this is how I prepare the Thai style green curry chicken. I hope you enjoy
watching and don't forget to follow the channel by clicking the subscription
button. Until then I'm KP Kwan from tasteasianfood.com. I will see you again in
the next video Bye for now.
