This
Thai Green Curry Chicken recipe features chunks of tender chicken
simmered in a homemade green curry sauce along with healthy vegetables
(zucchini and red bell pepper). The result is a gourmet-style Thai green
curry that is very aromatic and beautiful to serve (great for
entertaining!). The key to good green curry is in not only using the
right ingredients, but knowing when to add them. Because this curry is
made the same as in Thailand (on your stovetop), I recommend using only
smaller pieces or cuts of chicken, allowing for faster cooking and the
freshest possible taste. ENJOY!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Serves 2 to 3
Preparation
Step 1: Prepare the Lemongrass.
Remove any tough outer leaves from the lemongrass and cut off the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry pot for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar.
Time-saving Tip: Instead of using fresh lemongrass, substitue 3 Tbsp. bottled OR frozen prepared lemongrass (bottled lemongrass can be found at some supermarkets, or look for the frozen type at your Asian food store).
Step #2: Simmer the Paste with Coconut milk.
Green Curry Paste & Coconut Milk in Wok.
Step #2: Drizzle 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). Add what is remaining of your can of coconut milk and stir to combine.
Step #3: Add the Chicken and Simmer.
Adding the Chicken.
Step #3: Add ½ chicken chopped into pieces, OR 3/4 to 1 lb. chicken breast/thigh, chopped (this will serve 3-4 people). If you have them, also add 2-3 whole kaffir lime leaves (available frozen at most Asian food stores). If using fresh lemongrass, also add the leftover stalk pieces. Stir and bring to a boil.
Reduce heat to medium-low, cover, and gently simmer until chicken is nearly cooked - 25 to 30 minutes for whole chicken pieces, or 10 to 15 for boneless chicken. Stir occasionally.
If You'd Like More Sauce: Add 1/2 cup chicken stock. OR, for a creamier green curry, add more coconut milk (1/3 to 1/2 can) or evaporated milk (both are used in Thailand).
Step #4: Add Vegetables.
Adding the Peppers
Step #4: Once chicken is cooked, add up to 2 chopped bell peppers OR experiment with other vegetables of your choice - green beans, tomatoes, zucchini, and eggplant all work well.
Stir in the vegetables and continue simmering another 10 minutes, or until vegetables have softened and chicken is tender.
Step #5: Finish Your Thai Green Curry Chicken.
Thai Green Curry Chicken (topped here with fresh coriander and basil, plus a fresh lime leaf and lime wedge)
Step #5: Taste-test the curry for salt/flavor, adding more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime juice. Add more chili if not spicy enough. If you'd prefer it sweeter, add a little more sugar.
To serve: Sprinkle over fresh coriander and basil, and add wedges of lime if desired. Serve with Thai jasmine rice or noodles. The following rice dishes are also delicious with Thai green curry: Easy Thai Coconut Rice and Easy Thai Sticky Rice.
Enjoy!
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Serves 2 to 3
Preparation
- 4-5 cloves garlic
- 1-3 green chilies (jalapeno work well if you can't find Thai green chilies)
- 1 shallot (OR 1/4 cup purple onion), chopped
- 1 thumb-size piece galangal OR ginger, sliced
- 1/2 cup fresh coriander (cilantro) leaves & stems roughly chopped
- 1/2 cup fresh basil
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
- 3 Tbsp. fish sauce
- 1 tsp. shrimp paste
- 1 Tbsp. lime juice
- 1 tsp. brown sugar
- 1/4 can coconut milk (set the rest aside for later)
Step 1: Prepare the Lemongrass.
Remove any tough outer leaves from the lemongrass and cut off the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry pot for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar.
Time-saving Tip: Instead of using fresh lemongrass, substitue 3 Tbsp. bottled OR frozen prepared lemongrass (bottled lemongrass can be found at some supermarkets, or look for the frozen type at your Asian food store).
Step #2: Simmer the Paste with Coconut milk.
Green Curry Paste & Coconut Milk in Wok.
Step #2: Drizzle 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). Add what is remaining of your can of coconut milk and stir to combine.
Step #3: Add the Chicken and Simmer.
Adding the Chicken.
Step #3: Add ½ chicken chopped into pieces, OR 3/4 to 1 lb. chicken breast/thigh, chopped (this will serve 3-4 people). If you have them, also add 2-3 whole kaffir lime leaves (available frozen at most Asian food stores). If using fresh lemongrass, also add the leftover stalk pieces. Stir and bring to a boil.
Reduce heat to medium-low, cover, and gently simmer until chicken is nearly cooked - 25 to 30 minutes for whole chicken pieces, or 10 to 15 for boneless chicken. Stir occasionally.
If You'd Like More Sauce: Add 1/2 cup chicken stock. OR, for a creamier green curry, add more coconut milk (1/3 to 1/2 can) or evaporated milk (both are used in Thailand).
Step #4: Add Vegetables.
Adding the Peppers
Step #4: Once chicken is cooked, add up to 2 chopped bell peppers OR experiment with other vegetables of your choice - green beans, tomatoes, zucchini, and eggplant all work well.
Stir in the vegetables and continue simmering another 10 minutes, or until vegetables have softened and chicken is tender.
Step #5: Finish Your Thai Green Curry Chicken.
Thai Green Curry Chicken (topped here with fresh coriander and basil, plus a fresh lime leaf and lime wedge)
Step #5: Taste-test the curry for salt/flavor, adding more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime juice. Add more chili if not spicy enough. If you'd prefer it sweeter, add a little more sugar.
To serve: Sprinkle over fresh coriander and basil, and add wedges of lime if desired. Serve with Thai jasmine rice or noodles. The following rice dishes are also delicious with Thai green curry: Easy Thai Coconut Rice and Easy Thai Sticky Rice.
Enjoy!
