Thai Green Curry Recipe with Chicken

Thai green curry
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  • 38 mins
  • Prep: 20 mins,
  • Cook: 18 mins
  • Yield: serves 3 to 4
Ratings (26)

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve (great for entertaining!). The key to good green curry is in not only using the right ingredients but knowing when to add them. I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste. ENJOY!

What You'll Need

  • 1 to 1.5 pounds (about 0.7 kilogram) boneless chicken thigh or breast, cut into chunks
  • 1 can coconut milk
  • 4 kaffir lime leaves, or substitute 1 tsp. grated lime zest
  • 1 red bell pepper, seeded and cut into chunks
  • 1 zucchini, sliced lengthwise several times, then cut into chunks
  • generous handful fresh basil
  • 2 tablespoon coconut oil or other vegetable oil
  • For the Green Curry Paste:
  • 4 small green Thai chilies, or substitute 1 to 2 jalapeno peppers
  • 1/4 cup shallot or purple onion, diced
  • 4 cloves garlic, minced
  • 1 thumb-size piece galangal or ginger, grated
  • 1 stalk fresh minced lemongrass or 3 Tbsp. frozen or bottled prepared lemongrass
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3/4 to 1 teaspoon shrimp paste
  • 1 cup chopped (loose) fresh coriander/cilantro leaves and stems
  • 1/2 teaspoon ground white pepper
  • 3 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 2 tablespoon lime juice

How to Make It

  1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
  2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
  1. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2 to 3 Tbsp. per serving portion for later.
  2. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
  3. Cover and allow to simmer 3 to 5 more minutes, or until chicken is cooked through. Stir occasionally.
  4. Add the red bell pepper and zucchini, plus the strips of a lime leaf (or lime zest), stirring well to incorporate. Simmer another 2 to 3 minutes, or until vegetables are softened but still firm and colorful.
  5. Do a taste-test for salt, adding 1 to 2 tablespoons fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
  6. Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2 to 3 tablespoons coconut milk, and ENJOY!