Thai Green Curry, Best Ever!

Classic Thai Green Curry, Best Ever!
Classic Thai Green Curry, Best Ever!. D.Schmidt for
    45 min
Ratings (19)

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with your choice of vegetables. 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. Because this curry is made the same as in Thailand (on your stovetop), I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste. ENJOY!

What You'll Need

  • 1/2 to 1 green chili, sliced
  • 1/4 cup shallot OR purple onion, diced
  • 3-4 cloves garlic, minced
  • 1 thumb-size ginger, grated
  • 1 stalk fresh minced lemongrass , minced
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 3/4 to 1 tsp. shrimp paste OR 1 extra Tbsp fish sauce
  • 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
  • 1/2 tsp. ground white pepper, available in most spice sections
  • 2.5 Tbsp. fish sauce
  • 1 tsp. brown sugar
  • 1 Tbsp. lime juice
  • 1/4 can coconut milk
  • 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
  • 3/4 can coconut milk
  • 4 kaffir lime leaves OR substitute 1 tsp. grated lime zest
  • 1 red or green bell pepper, seeded and cut into chunks
  • optional: handful green beans, 1 small zucchini, or other vegetable of your choice
  • Generous handful fresh basil
  • 2 Tbsp. peanut oil

How to Make It

  1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. Set aside.
  2. Prepare lime leaves by tearing the leaf away from either side of the stem. Discard 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 oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add most of the remaining coconut milk, reserving 1 Tbsp. per serving portion for later.
  4. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low for a nice simmer. Simmer 5 minutes, or until chicken is cooked through. Stir occasionally.
  5. Add vegetables, plus strips of lime leaf (or lime zest), stirring well to incorporate. Simmer until vegetables are cooked to your liking.
  6. Do a taste-test, adding 1-2 Tbsp. fish sauce if not salty or flavorful 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.
  7. Serve with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over a little coconut milk and ENJOY!