I’ve learned so many simple yet flavourful recipes during my trip to Thailand & Indonesia last summer. This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in coconutmilk along with a flavourful curry paste. Unlike most green curry recipes, this one doesn’t call for readymade curry paste – instead, everything is homemade fresh, resulting in the best possible taste.
I cycled to Kaldi Coffee Farm here in Tokyo , Japan to gather all the ingredients needed for a simple Thai meal. Do pay a little more for sugar free coconut milk so as to avoid “crackling the milk”.
The secret lies in making amazing Thai Green curry is to use plenty of aromatics (keffir lime, galangal, ginger and garlic), full-fat coconut milk for richness, and little bit of palm sugar, which add loads of intricate flavours.
This deliciously fragrant curry really packs a flavour punch, and it includes lots of healthy combination of vegetables (Bell peppers, Babycorn and Bamboo shoots), so there’s no need to make an additional side dish of veggies. Best part is that the iveggies are completely upto you 😜.
This Thai Green curry tastes so delectable, you won’t believe how fast and easy it is, will be ready in just 20 minutes. Serve it with Thai jasmine rice for a feast of a dinner any night of the week.
I am all about making Thai curry paste from scratch, while you can look for the instant curry paste in the Asian section of the grocery store. Now let’s down to the recipe for this delicious Thai Green Curry.
Author: Nathiya Adiseshan
Preparation Time: 10 minutes
Cooking Time: 20 minutes
For the Green Curry Paste:
- 3-4 Green chillies
- 3 to 4 garlic cloves
- 1 piece galangal, thumb-size, grated
- 1 stalk lemongrass
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- 1 tablespoon shrimp paste (optional)
- 1 bunch coriander
- 1/2 tsp. peppercorns
- keffir lime
For the curry:
- 1 1/2 tablespoons oil
- 2 tablespoons green curry paste
- 200 grams chicken breast, cut into bite-sized pieces
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/8 cup Bamboo shoot
- 5 kaffir lime leaves
- 1/4 cup Bell peppers
- 1/4 cup Lotus root
- 4-5 Baby corn
- 1tablespoon fish sauce (optional)
- 1 tablespoon sugar or palm sugar (preferred)
- 1 Thai Basil
Here we go….
Green Curry Paste:
- Dry roast cumin and coriander seeds in a hot skillet for 30 seconds to bring out the aroma.
- Slice off the green bumpy peels of keffir lime.
- Pound all the green curry paste ingredients in a stone mortar and pestle.
- Add in shrimp paste, mix well and keep aside.
For the green curry:
- 1. Heat the oil in a large saucepan over a medium heat and fry the curry paste, let it sizzle for a few seconds.
- 2. Pour in one cup of coconut milk. Bring it to boil, then reduce it to simmer, and wait for the oil to rise to the surface.
- 3. Add in the chicken. Toss for a minute.
- 4. Reduce heat as necessary to maintain a gentle simmer and cook until the chicken is tender, about 8 to 10 minutes.
- 5. Chop the preffered veggies (I’ve added Bell peppers, Lotus root, Bamboo shoot, Babycorn) and set aside.
- 6. Add the vegetables and simmer for 5 minutes or until everything is cooked thorough.
- 7. Add in the remaining coconutmilk and half cup of water.
- 8. Add 1 tablespoon of the fish sauce (optional) and a pinch of sugar. Season carefully to taste with sea salt.
- 9. The final step is to toss Thai basil, and turn off the heat.
- 10. Serve with steamed rice.
- Always use a mortar and pestle to make Thai green curry paste, and that would work well to extract all the flavor oils from the ingredients.
- Do a taste-test for salt, adding 1 to 2 tablespoon of fish sauce if not salty enough. If you prefer a sweeter curry, add little sugar.
- The veggies in this preparation have been chosen to balance colour, flavour and texture.Vegetables can be of your choice.