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.
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. Serve it with Thai jasmine rice for a feast of a dinner any night of the week.
This Thai Green curry tastes so delectable, you won’t believe how fast and easy it is, will be ready in just 20 minutes. 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.
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
- 4 oz bamboo shoot
- 5 kaffir lime leaves
- 1/4 cup Bell peppers
- 1tablespoon fish sauce
- 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.
- Heat the oil in a large saucepan over a medium heat and fry the curry paste, sizzle for a few seconds.
- Add in the chicken. Toss for a minute.
- 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.
- Reduce heat as necessary to maintain a gentle simmer and cook until the chicken is tender, about 8 to 10 minutes.
- Add the vegetables (Bell peppers, Lotusroot, bamboo shoots, Broccoli, Babycorn) and lime leaves, and simmer for 5 minutes or until everything is cooked through.
- Add in the remaining coconutmilk and half cup of water.
- Add 1 tablespoon of the fish sauce (optional) and a pinch of sugar. Season carefully to taste with sea salt.
- The final step is to toss Thai basil, and turn off the heat.
- 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.