{"id":493,"date":"2015-04-03T00:05:41","date_gmt":"2015-04-03T04:05:41","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=493"},"modified":"2015-04-01T14:29:03","modified_gmt":"2015-04-01T18:29:03","slug":"green-curry-with-chicken-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/green-curry-with-chicken-recipe\/","title":{"rendered":"Green Curry with Chicken Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-494\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/04\/green-curry-with-chicken.jpg\" alt=\"Green Curry with Chicken Recipe\" width=\"500\" height=\"400\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/04\/green-curry-with-chicken.jpg 500w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/04\/green-curry-with-chicken-300x240.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>This familiar classic, which should never be extremely hot, has as its base a paste of chilies, galangal and lemongrass. Bitter vegetables such as Thai eggplant offset the sweetness of the coconut cream. Tender steak can be used instead of chicken.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 4)<\/p>\n<ul>\n<li>60 ml (2 fl oz\/1\/4 cup) coconut cream<\/li>\n<li>2 tablespoons green curry paste<\/li>\n<li>350 g (12 oz) boneless, skinless chicken thighs, sliced<\/li>\n<li>440 ml (15 fl oz\/1\u00be cups) coconut milk<\/li>\n<li>2\u00bd tablespoons fish sauce<\/li>\n<li>1 tablespoon palm sugar (jaggery)<\/li>\n<li>350 g (12 oz) mixed Thai eggplants (aubergines), cut into quarters, and pea eggplants (aubergines)<\/li>\n<li>50 g (2 oz) galangal, sliced into thin matchsticks<\/li>\n<li>7 makrut (kaffir lime) leaves, torn in half<\/li>\n<li>A handful of Thai sweet basil leaves, for garnish<\/li>\n<li>1 long red chili, seeded and finely sliced, for garnish<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant.<\/p>\n<p>Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over a medium heat for another 5 minutes.<\/p>\n<p>Add eggplants and cook, stirring occasionally, for about 5 minutes or until the eggplants are cooked. Add the galangal and makrut leaves. Taste, then adjust the seasoning if necessary.<\/p>\n<p>Spoon into a serving bowl and sprinkle with the last bit of coconut milk, as well as the basil leaves and chili slices.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This familiar classic, which should never be extremely hot, has as its base a paste of chilies, galangal and lemongrass. Bitter vegetables such as Thai eggplant offset the sweetness of the coconut cream. Tender steak can be used instead of chicken. Ingredients: (Serves 4) 60 ml (2 fl oz\/1\/4 cup) coconut cream 2 tablespoons green [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":494,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[54,166,4],"class_list":["post-493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chicken","tag-green-curry","tag-recipe"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=493"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/493\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/494"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=493"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}