Thai Green Curry Chicken — Split the Coconut Cream (Authentic Method)

Video Description

Thai Green Curry (Chicken) — we split (“crack”) the coconut cream to release natural coconut oil, then fry green curry paste for deep flavour and a curry that’s creamy but not heavy. We finish with makrut (kaffir) lime leaf, Thai basil, and Thai aubergine (eggplant). Method works with shop-bought or homemade paste. Key tips: Whisk while splitting to prevent catching; cook paste in the separated oil; adjust spice by diluting a spoonful 1:10 to taste; fish sauce for salt, palm sugar optional; use light coconut milk for body, water to thin; garnish with torn makrut leaves and Thai basil. Thai green curry, known as “kaeng khiao wan” in Thai, is a popular dish that originated in central Thailand. The vibrant green colour comes from green chilies and fresh herbs, including basil, coriander, and kaffir lime leaves. Traditionally, the curry paste is made by pounding fresh ingredients in a mortar and pestle, which is then cooked in coconut milk to enhance its rich, creamy texture. This curry is often made with chicken, but can also be prepared with beef, pork, or tofu, and is typically served with jasmine rice. The dish’s balance of spicy, sweet, and savoury flavours makes it a favourite in Thai cuisine. *Ingredients* (Serves 4) * Coconut Cream: 400 ml (reserve \~100 ml for adjustment) * Thai Green Curry Paste: 2–4 tablespoons (adjust to taste) * Boneless, Skinless Chicken Thighs: 500 g, cut into bite-sized pieces * Thai Aubergines: 4–6 small, quartered (or substitute regular aubergine) * Pea Aubergines (optional): 2 tablespoons, whole * Thai Fish Sauce: 2–3 tablespoons (to taste) * Light Coconut Milk or Water: 200–300 ml, to adjust consistency * Kaffir Lime Leaves: 6–8 leaves, split into two additions * Thai Basil Leaves: 1 large handful, split into two additions * Optional: Palm Sugar (\~1 teaspoon, to taste) *Method* 1. Add most of the coconut cream to a cold pan. Bring to medium-high heat while whisking continuously. The goal is to split the coconut cream, allowing the oil to rise and the solids to gently brown — similar to making a roux or beurre noisette. Reduce heat once the mixture thickens to avoid scorching. 2. Once the coconut cream has split and thickened, stir in 2 tablespoons of green curry paste. Fry in the coconut oil, stirring continuously, until the paste darkens slightly and the oil visibly separates again — about 2–3 minutes. Taste test for spiciness by diluting a small spoonful in hot water before adjusting further. 3. Add the chicken pieces. Stir to coat in the curry paste. Add Thai fish sauce and palm sugar (if using), and continue cooking until the exterior of the chicken firms slightly, about 1–2 minutes. 4. Pour in enough light coconut milk or water to just cover the chicken. Bring to a simmer. Add the quartered Thai aubergines and continue simmering for 5–10 minutes until the chicken is cooked through and aubergines are tender but still hold their shape. 5. Add the pea aubergines (if using), followed by the first round of torn kaffir lime leaves and Thai basil. Stir gently and simmer for another 1–2 minutes. 6. Taste and adjust. Add more fish sauce for salt, more coconut cream for richness, or water for a lighter consistency. Once balanced, switch off the heat. 7. Plate the curry and garnish with finely sliced kaffir lime leaves and a second round of fresh Thai basil leaves. *Notes* * Always taste your curry paste with a dilution test to gauge spiciness before committing the full quantity. * Don’t worry about achieving a vivid green colour — the ‘green’ comes from the chillies, not the finished dish. * Pea aubergines add bitterness and texture. If unsure, taste one on its own first before adding to the pot. * Fresh kaffir lime leaves and Thai basil bring brightness and authenticity, but regular basil and mint are also excellent substitutes. ____ *Follow us on Instagram:* https://www.instagram.com/w2kitchn/ #W2Kitchen #greencurry #thaigreencurry