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Thai Green Chicken Curry

Thai Green Chicken Curry: A Creamy Taste of Thailand

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A comforting and adaptable Thai Green Chicken Curry that combines spicy green chilies, creamy coconut milk, and a rainbow of vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Chicken Thighs You can use chicken breasts for a leaner option.
For the Curry Base
  • 400 ml Coconut Milk Always choose full-fat for the best texture and flavor.
  • 3 tablespoons Green Curry Paste Homemade is best, but high-quality store-bought works well.
For Freshness
  • 1/2 cup Cilantro Adjust the amount based on your personal preference.
  • 1/2 cup Basil Adds a lovely depth to the curry.
For the Veggies
  • 2 cups Vegetables (e.g., Broccoli, Sugar Snap Peas) Cook until tender to keep them crunchy.
For the Umami
  • 1 tablespoon Fish Sauce Substitute with soy sauce for a vegetarian version if needed.
For Balance
  • 1 tablespoon Light Brown Sugar Palm sugar can be used for added authenticity.
For Aromatics
  • 3 leaves Kaffir Lime Leaves Always choose fresh for the strongest taste.
  • 1 stalk Lemongrass Enhances flavor profile of your Thai green curry.

Equipment

  • Skillet
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Prep the Curry Paste: Combine fresh herbs, green chilies, garlic, and ginger in a food processor, blending until smooth.
  2. Cook the Chicken: Slice chicken thighs into bite-sized pieces, sauté in a large skillet over medium-high heat until browned, 6-8 minutes.
  3. Add the Curry Paste: Reduce heat, add curry paste, and sauté for an additional 2-3 minutes.
  4. Incorporate Coconut Milk: Pour in coconut milk, stir, and simmer for about 5 minutes.
  5. Add the Vegetables: Toss in vegetables, simmer for another 5-7 minutes until tender.
  6. Season the Curry: Adjust flavor with fish sauce and brown sugar, simmer for another 2-3 minutes.
  7. Serve and Garnish: Serve over jasmine rice, garnishing with cilantro, basil, and sliced chilies.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 70mgCalcium: 40mgIron: 2mg

Notes

For the best flavor and texture, use fresh ingredients and monitor the cooking times carefully.

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