Thai green curry is a well-known dish of Thai cuisine. The secret is in the ingredients, which make this dish have a unique taste. Chicken is prepared with lemongrass, galangal, oyster sauce, and kaffir lime leaf. Along with the vegetables as Romanesco, Thai apple eggplants, and Thai basil leaf will this chicken taste both refreshing and delicious. Enjoy this new variation of a chicken dish.
Thai Green Curry Chicken | Geng Gwio Wan Gai
PRE TIME: 1 hr
COOKING TIME: 2 hr
TOTAL TIME: 3 hr
- Chicken braise
- 1 ea. Red onion (peeled)
- 5 ea. Kaffir lime leaf
- 3 ea. Lemongrass stock
- 1 Knob Galangal (optional)
- 2 lb. Bone-in chicken quarters skin on
- 4.2 cup Coconut cream kara
- 2.1 cup Water
- 1/4 cup Fish sauce
- 3 tbsp. Oyster sauce
- 3 tbsp. Coconut sugar crushed (palm sugar or brown sugar)
- 1 qt. Boiling water
- 12 Large Romanesco
- 4 ea. Thai apple eggplant
- 3 cup Water
- 3 cup Ice water
- 1/4 cup Grapeseed oil or coconut oil
- 1 1/4 cup Thai green curry paste
- 3 tbsp. Palm sugar crushed
- 5 ea. Kaffir lime leaf torn
- 23 tbsp. Fish sauce
- 2 tbsp. Oyster sauce
- 2.1 cup Coconut cream
- 4.2 cup Chicken stock
- Thai basil leaf
- 23 ea. Limes juice squeezed
- Fresno chili julienne
- Kaffir lime leaf julienne
- Coconut cream drizzle
- Thai basil flowers
Preheat oven to 290°F/140°C. Using a large baking dish such as a lasagna tray or cake tray. Roughly chop all vegetables and place them on the bottom. Place bone-in chicken thighs skin side up on top of the vegetables.
Combine your liquids in a pot and bring to a boil, taste if it needs more fish sauce or sugar. It should taste balanced. Carefully ladle and pour the hot liquid over the chicken into the tray.
Place a piece of parchment paper on top, and two pieces of baking foil. This will ensure it cooks properly as well as avoid spilling. Set a timer for 1 hr and 30 min. (it may need a tad longer depending on your oven). The chicken should feel tender and come off the bone easily.
Strain the liquid and set it aside. Carefully remove chicken to resting wrack skin side up, and allow to cool. Strain liquid and set aside.
Make your curry. Heat the oil on medium heat in a large wide. Add curry paste and cook on low for 15-20 min to extract the flavor and essence of the aromatic paste. Add the palm sugar to dissolve, and then the liquids. First, whisk in the coconut cream and chicken stock. Finish with the curry with the seasonings and lime juice to taste. Simmer for at least 30 min.
Cut the Romanesco into thumb size florets removing most of the core and stem.
Prepare salted boiling water, cook for two minutes, and shock into ice water after cooking.
Cut the Thai apple eggplants into 6 wedges each and store in water so it doesn’t oxidize.
Prepare some nice Thai basil flowers and put them aside. Cut the Fresno in large ovals as well as some very thin (julienne). Julienne kaffir lime leaf.
Assemble the curry. Cook Thai apple eggplants in curry for 3- 5 minutes. Rewarm Romanesco in curry for 1- 2 minutes. Scoop on a place in a serving bowl.
Reheat braised chicken in the oven at 425 °F/246 °C for 5 minutes or until skin is golden brown. Pour over curry into a serving bowl. Garnish.
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