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Thai Green Chicken Curry
Serves 4 Prep 10 min Cook 20 min Total 30 min Type Meal Origin Thai

Thai Green Chicken Curry

Thailand's green chicken curry: chicken simmered in a coconut sauce built on fresh-green-chilli paste with lemongrass.

Serves 4 Prep 10 minutes Cook 20 minutes Units Rate

Overview

Spicy green curry with fresh bird's eye chillies. Use homemade paste for best flavor; adjust spice level. Creamy coconut milk base with chicken and vegetables.

Ingredients

Fat

  • 2 tbsp coconut oil (or rapeseed, canola)

Paste

  • 1 batch Thai green curry paste

Protein

  • 450 g (1 lb) skinless chicken thigh or breast fillets, cut into bite-size pieces

Liquid

  • 250 ml (1 cup) Thai chicken stock
  • 400 ml (1 ¾ cups) thick coconut milk

Vegetables

  • 225 g (8 oz) vegetables, such as baby corn, bamboo shoots, aubergine (eggplant), broccoli, sliced lotus root

Seasoning

  • 2 tbsp sugar (more or less to taste)
  • 3 tbsp Thai fish sauce

Aromatics and garnish

  • Handful of Thai sweet basil, roughly chopped
  • 3 lime leaves, stalks removed and leaves finely julienned
  • 2 red spur chillies, cut into thin rings, to garnish
  • Basil oil and some of the goop from the bottom, to garnish (optional)

Method

Stage 1 - Fry paste and chicken

  1. Heat wok or frying pan over medium-high heat; add oil.
  2. Add green curry paste; fry 30 seconds.
  3. Add chicken; cook 2 mins, stirring.

Stage 2 - Add liquids and simmer

  1. Add stock and coconut milk; bring to simmer.
  2. Cook 10 mins until chicken done and sauce thickens.

Stage 3 - Add veggies and season

  1. Stir in vegetables; cook to desired doneness.
  2. Add sugar, fish sauce, basil, and lime leaves.
  3. Taste and adjust.

Stage 4 - Garnish and serve

  1. Garnish with chillies and basil oil.

Notes

  • Many Thai fish sauces contain gluten; use gluten-free brands.
  • Green curries are spicier than red due to bird's eye chillies.
  • Use homemade paste for fresh flavors.

Serving

  • Serve with jasmine rice.
  • Garnish as desired.

Storage

  • Refrigerate 2-3 days in airtight container.
  • Reheat gently; add water if thick.
  • Freeze up to 2 months.

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