Delight in the Flavors of Thailand: Homemade Green Curry Chicken

Thai cuisine is renowned for its harmonious blend of sweet, savory, and spicy flavors. Green Curry Chicken, or "Gaeng Keow Wan Gai" in Thai, is a beloved dish that beautifully exemplifies the essence of Thailand's culinary art. In this article, we will guide you through the steps to create your own homemade Green Curry Chicken and savor the vibrant tastes of Thailand.

**Ingredients**:

*For the Green Curry Paste*:
- 2-3 green Thai chilies (adjust for spice preference)
- 2 cloves of garlic
- 1 shallot, chopped
- 1 lemongrass stalk, sliced
- 1-inch piece of galangal or ginger, sliced
- Zest from half a lime
- 1 tablespoon of coriander roots or cilantro stems
- 1 teaspoon of shrimp paste (optional)
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt, to taste

*For the Curry*:
- 1 pound of boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 1 can (14 ounces) of coconut milk
- 2-3 tablespoons of green curry paste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup of Thai eggplant or substitute with regular eggplant, cut into chunks
- 1-2 tablespoons of fish sauce (adjust to taste)
- 1 teaspoon of sugar
- Fresh Thai basil leaves or sweet basil leaves, for garnish

**Instructions**:

**For the Green Curry Paste**:

1. Place all the green curry paste ingredients in a food processor or mortar and pestle. Grind and blend them together until you have a smooth, fragrant paste. You can adjust the number of green Thai chilies to control the spiciness of the curry.

**For the Curry**:

1. In a large pan or wok, heat a portion of the thick coconut milk over medium heat. Add the green curry paste and stir-fry it until it becomes fragrant and the oil starts to separate from the paste.

2. Add the chicken pieces to the pan and cook until they are no longer pink on the outside.

3. Pour in the remaining coconut milk and bring the mixture to a gentle simmer.

4. Add the red bell pepper, zucchini, and Thai eggplant to the pan. Cook until the vegetables are tender and the chicken is cooked through.

5. Season the curry with fish sauce and sugar. Taste and adjust the seasoning as needed.

6. Simmer for a few more minutes until all the flavors meld together and the curry thickens.

7. Serve your homemade Green Curry Chicken over steamed jasmine rice, garnished with fresh Thai basil leaves or sweet basil leaves.

Now, you can delight in the flavors of Thailand with your homemade Green Curry Chicken. This aromatic and colorful dish offers a true taste of Thai cuisine and is perfect for enjoying a culinary journey right in your own kitchen. Enjoy the bold and vibrant flavors of Thailand! อร่อย! (Aroy, which means "delicious" in Thai)