takeaway favourite

Easy Thai Green Curry Chicken made with tender thicken thighs, aubergine, snow peas, chillies and creamy, spicy, green curry sauce.

Thai Green Curry Chicken

300 g Chicken thigh (about 10 oz (boneless skinless chicken thigh

½ Aubergine ((Or Thai small round aubergine or eggplant))

Snow peas ((mangetout or sugar snap peas))

g Bamboo shoots (canned Bamboo shoots

Basil leaves (a handful)

Garlic (finely chopped)

Shallot (finely chopped)

Lemongrass (slightly bruised)

Red chilli pepper (thinly sliced)

Kaffir lime leaves (Or lime zest 1 teaspoon)

tbsp Oil (vegetable oil

curry paste (details

400 ml Coconut milk (details

Chicken Stock (or vegetable stock

Water

tbsp Fish sauce

Sugar (palm sugar

Coriander

Lime

Red chilli pepper

Cut chicken thigh and aubergine into the medium bite size pieces. Finely chop the garlic, shallot and thinly slice the red chilli pepper. Slightly bruise the lemongrass and cut into half. Remove the kaffir lime leaves centre thick vein ( midrib ).

Heat the oil into medium heat, add lemongrass and chopped shallots and stir for few seconds, then follow with the garlic. Continue stir fry until slightly brown.

Add green curry paste and stir for few seconds and pour half of the coconut milk ( 200 ml ). Cook for 1-2 minutes until the coconut milk start to get thicken then add the chicken pieces, stir well for 2 minutes.

Pour the chicken stock, water and remaining coconut milk ( 200ml ) in, stir well and bring it to boil. Then add the aubergine and cook for 2-3 minutes until tender. Season with fish sauce and sugar. Follow with the snow peas, bamboo shoots, and kaffir lime leaves and cook for another 1 minute.

Turn off the heat and add the basil leaves and chilli slices. Stir well and make a taste test. Season with more salt, fish sauce or sugar according to your taste. ( As the green curry paste and fish sauce has salt intake we don&#39;t usually add salt in this recipe. )

Transfer to serving plate and garnish with chopped coriander, fresh chillies, and lime wedges. Serve immediately with cooked Thai jasmine rice or any of your favourite rice.

Crispy fried chips with UK Chinese takeaway style curry dipping sauce. You can either make it from scratch or use the readymade Chinese curry paste. Learn how to make at home with our simple instructions.

Chinese Chips with Curry Sauce

Frozen chips ((about 8.8 oz) Use any frozen for fresh chips)

Oil oil

curry paste ((see details in note))

tbsp Oil ((vegetable oil

Chicken Stock

Sugar

Chicken stock ((low sodium

Curry

tsp Chinese five spices powder (see details in note)

Turmeric powder

Chilli powder (Or paprika powder)

((adjust salt according

tsp Corn Starch

tbsp Plain Flour

You can try with any of your favourite curry sauce method.

Heat 1 tablespoon of vegetable oil and add the readymade curry paste, stir for few seconds.

Pour the chicken stock or water and stir continuously with low-medium heat.

Add salt, sugar and stir well until the curry sauce become smooth and silky. Add more water if needed.

Turn off the heat and keep it warm. (Before you turn off heat, make a taste test and more salt and sugar if needed, as the readymade curry paste has different salt intake.)

1. Easy Curry Sauce

In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.

Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce starts to get thicken, turn off the heat and set aside. Keep it warm. ( Add a bit more water, if the sauce is too thick. )

2. Homemade Curry Sauce From Scratch

To deep fry the chips, heat the vegetable oil to medium high heat about 350°F. Fry the chips from frozen until crispy golden brown. Remove from oil and transfer to paper towel.

Baking Option: Spread the chips on the baking tray, spray extra cooking oil and bake it in an oven or air fry it until crispy, or bake according to the packet instructions.

Serve the chips with curry sauce on the side. Or pour the curry sauce over the chips and serve immediately.

Frying Chips

Aubergine ((Or Thai small round aubergine or eggplant))

peas peas

lime leaves (Or lime zest 1 teaspoon)

https://www.youtube.com/watch?v=6_Fy8QKO01M

In this video you will learn how to cook easy Thai Green Curry with tender chicken thighs, veggies and creamy, spicy, sweet, aromatic green curry sauce. You can create Thai restaurant-quality green curry by using store-bought curry paste with our simple tips! 

Ingredients
- 300 g Chicken thigh about 10 oz ( boneless skinless chicken thigh or breast ) 
- ½ Aubergine ( Or Thai small round aubergine or eggplant )
- 12 Snow peas ( mangetout or sugar snap peas )
- 100 g Bamboo shoots canned Bamboo shoots ( about ½ cup )
- Basil leaves a handful
- 2 cloves Garlic finely chopped
- 1 Shallot finely chopped
- 1 stalk Lemongrass slightly bruised
- 1 Red chilli pepper thinly sliced
- 2 Kaffir lime leaves Or lime zest 1 teaspoon
- 2 tbsp Oil vegetable oil or neutral flavour oil
Curry
- 3 tbsp Green curry paste details in recipe note
- 400 ml Coconut milk details in recipe note
- ½ cup Chicken Stock or vegetable stock or water
- ¼ cup Water
- 2 tbsp Fish sauce
- 1-2 tbsp Sugar palm sugar or white sugar
Garnish
- Coriander
- Fresh Lime
- Red chilli pepper slices

Get your printable recipe ▶ https://khinskitchen.com/thai-green-curry-chicken/

Thai Red Curry Recipe Video ▶ https://youtu.be/4Jkthcj3gJA

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Thai Green Curry with Chicken | Easy Green Curry Recipe

Restaurant-style easy Chinese salt pepper fish recipe, crispy golden fried fish tossed with garlic, chillies, spring onions, peppers, and flavourful seasonings. You can easily create this popular crispy fish at home in 30 minutes with simple ingredients. 

Salt and Pepper Fish Recipe

Fish

(Fine

White pepper (or black pepper)

Garlic powder (or garlic granules)

Egg (Whisked)

Oil for frying (Sunflower, canola, peanut, or vegetable oil)

Chilli peppers (Mild

Garlic (Minced)

2-3 Spring onion (Cut thin slices)

tsp Crushed chillies (Dried chilli flakes)

tbsp flour flour

tbsp Cornstarch (Or potatostarch

Baking powder

½ tsp Chinese five spices

Pat dry the fish fillets with a paper towel and cut them into small bite-size cubes or strips. Add the fish pieces in a large mixing bowl and add garlic powder, salt, white pepper, and one egg. Mix it well and set it aside.

In a small bowl, combine flour mixture ingredients; plain flour, cornstarch, and baking powder. Mix it well. Then add the flour mixture over the fish pieces.

Stir gently and coat each fish piece with the flour and toss the excess flour out before frying.

Fry the coated fish pieces in the hot oil around 340-350°F ( 170°-180°C ) for 3-4 minutes or until crispy golden brown. Remove from oil and set it aside over the  paper towel or cooling rack.

Heat the wok over medium heat. Add 1tbsp of oil and saute garlic and white part of spring onions. Follow with the chilli peppers and saute for a few seconds until fragrant.

Now place the fried fish pieces in the wok. Sprinkle seasoning powder mix and spring onions over it. Stir well with the rest of the ingredients.

Remove from heat and serve immediately.

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Thai Green Curry Chicken

Chinese Chips with Curry Sauce

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Top 4 takeaway favourite recipes from across the web

The most viewed takeaway favourite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Green Curry Chicken

Chinese Chips with Curry Sauce

Thai Green Curry Chicken

Salt and Pepper Fish Recipe

The most viewed takeaway favourite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine