Thai Green Chicken Curry: A Taste of Thailand in Your Kitchen
Thai Green Chicken Curry is a vibrant, aromatic dish that brings the flavors of Thailand straight to your table. With its creamy coconut base, tender chicken, and a blend of fresh herbs and spices, this curry is a crowd-pleaser. Whether you’re a seasoned cook or a beginner, this recipe will guide you to create an authentic Thai Green Chicken Curry that’s bursting with flavor.
Why You’ll Love This Recipe
- Authentic flavors: Made with traditional Thai ingredients.
- Quick and easy: Ready in under 40 minutes.
- Customizable: Adjust the spice level to your preference.
Thai green chicken curry
Thai Green Chicken Curry is a creamy, aromatic dish featuring tender chicken, fresh herbs, and a blend of spices in a coconut milk base. This easy-to-follow recipe takes less than 40 minutes to prepare and delivers authentic Thai flavors. Perfect for weeknight dinners or special occasions, it’s customizable to suit your spice preference and dietary needs. Serve with steamed jasmine rice for a complete meal. Explore FAQs, nutrition info, and tips to make the best curry every time!
Ingredients
For the Green Curry Paste
- 2-3 green chilies (adjust for spice)
- 1 stalk lemongrass, chopped
- 1 inch galangal or ginger, peeled
- 3-4 garlic cloves
- 1 shallot, chopped
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 lime, zest and juice
- 1 cup fresh cilantro (coriander) leaves
- 1 tsp shrimp paste (optional)
For the Curry
- 1 lb (450g) chicken breast or thigh, sliced
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup Thai eggplant or zucchini, chopped
- 1 red bell pepper, sliced
- 1 cup bamboo shoots (optional)
- 2-3 kaffir lime leaves
- 1-2 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- Fresh basil leaves for garnish
Instructions
- Prepare the Green Curry PasteIn a food processor, combine green chilies, lemongrass, galangal, garlic, shallot, coriander seeds, cumin seeds, lime zest, and cilantro.Blend until smooth, adding a splash of water if needed.
- Cook the CurryHeat 1-2 tbsp of oil in a large pan or wok over medium heat.Add 2-3 tbsp of the green curry paste and sauté for 2-3 minutes until fragrant.Pour in the coconut milk and chicken broth, stirring well to combine.Add the chicken slices and simmer for 10-12 minutes until cooked through.Stir in the Thai eggplant, red bell pepper, bamboo shoots, and kaffir lime leaves. Cook for another 5-7 minutes.Season with fish sauce and palm sugar. Adjust to taste.
- Serve and EnjoyGarnish with fresh basil leaves and a squeeze of lime juice.Serve hot with steamed jasmine rice or sticky rice.
Notes
Frequently Asked Questions (FAQs)
1. Can I use store-bought curry paste?
Yes, you can use store-bought green curry paste for convenience. However, homemade paste offers a fresher, more vibrant flavor.2. How do I make it vegetarian?
Replace chicken with tofu or mixed vegetables like broccoli, carrots, and mushrooms. Use vegetable broth instead of chicken broth.3. Is Thai Green Chicken Curry spicy?
The spice level depends on the green chilies used. Adjust the number of chilies to suit your taste.4. Can I freeze the curry?
Yes, you can freeze the curry for up to 2 months. Store it in an airtight container and thaw before reheating.Nutrition Information (Per Serving)
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 3g
Special Notes
- Fresh ingredients: Use fresh herbs and spices for the best flavor.
- Coconut milk: Shake the can well before opening to ensure a creamy consistency.
- Kaffir lime leaves: If unavailable, use lime zest as a substitute.
Final Thoughts
Thai Green Chicken Curry is a dish that’s as beautiful as it is delicious. With its rich flavors and aromatic spices, it’s sure to transport you to the streets of Thailand. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is a winner.
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