Thai Green Curry Chicken – Spicy and Coconutty with Fresh Herbs

If you’re craving a vibrant and aromatic meal, Thai Green Curry Chicken is the perfect choice! With tender chicken simmered in a creamy coconut milk sauce infused with spicy green curry paste, fresh herbs, and a medley of vegetables, this dish captures the essence of authentic Thai cuisine. Serve it over steaming jasmine rice, and prepare to be transported to Thailand with every bite.

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Number of Servings: 4
• Serving Size: 1 bowl

Nutritional Information (Per Serving)

• Calories: 360
• Protein: 28g
• Carbohydrates: 12g
• Fat: 23g
• Dietary Preferences: Gluten-free, dairy-free

Ingredients List

For the Curry:

• 2 tablespoons green curry paste
• 1 pound (450g) chicken thighs or breasts, cut into bite-sized pieces
• 1 can (400ml) coconut milk (full fat for richness)
• 1 cup (240ml) chicken broth or water
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 2 cups (150g) mixed vegetables (e.g., bell peppers, zucchini, green beans)

Fresh Aromatics and Herbs:

• 1 tablespoon vegetable oil or coconut oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 5-6 kaffir lime leaves (optional, torn into pieces for fragrance)
• 1 cup (20g) Thai basil leaves
• 1 red chili, thinly sliced (for garnish)

For Serving:

• Steamed jasmine rice or rice noodles
• Lime wedges (optional)

Detailed Method of Preparation

1. Prepare the aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
2. Cook the curry paste: Add the green curry paste to the pan, stirring constantly for 1-2 minutes to release its aromas and flavors.
3. Add the chicken: Toss the chicken pieces into the pan and stir to coat them evenly with the curry paste. Cook for 3-4 minutes until the chicken starts to brown slightly.
4. Incorporate liquids: Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce, sugar, and kaffir lime leaves (if using). Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
5. Add vegetables: Stir in the mixed vegetables and continue simmering for another 5-7 minutes, or until the vegetables are tender but still vibrant.
6. Finish with herbs: Add the Thai basil leaves, reserving a few for garnish. Stir gently and simmer for an additional minute.
7. Serve and garnish: Remove from heat and ladle the Thai Green Curry Chicken into bowls. Top with sliced red chili and extra Thai basil leaves. Serve with steaming jasmine rice and lime wedges on the side for added zing.

Tips for Culinary Success

• Adjusting spice levels: If you prefer a milder curry, start with 1 tablespoon of green curry paste and add more to taste. For extra heat, include additional sliced chili or a dash of chili flakes.
• Substitute ingredients: If kaffir lime leaves aren’t available, use a teaspoon of lime zest for a similar flavor. Thai basil can be replaced with regular basil, though the flavor will be slightly different.
• Protein swap: Substitute chicken with shrimp, tofu, or thinly sliced beef for variety.
• Thicker curry: Simmer the sauce uncovered for a few extra minutes to reduce and thicken it if desired.

Frequently Asked Questions (FAQs)

1. Can I use store-bought curry paste for this recipe?
Absolutely! While homemade curry paste offers authentic flavors, store-bought green curry paste works perfectly for a quick and convenient option. Look for brands like Mae Ploy or Aroy-D for the best results.

2. What vegetables work best in Thai Green Curry?
Classic choices include zucchini, bell peppers, eggplant, green beans, or bamboo shoots. Feel free to use whatever you have on hand!

3. How can I make this curry vegetarian?
Simply swap the chicken for tofu or additional vegetables and use vegetable broth instead of chicken broth. Be sure the curry paste you use doesn’t contain shrimp paste or fish sauce if cooking for vegetarians.

4. How do I store leftovers?
Store any leftover Thai Green Curry Chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if the sauce thickens too much.

Now that you’ve mastered this flavorful Thai Green Curry Chicken recipe, it’s time to bring the tastes of Thailand into your kitchen. With its perfect balance of spice, creaminess, and fragrant herbs, this dish is sure to become a family favorite. Pair it with a warm bowl of jasmine rice and let the exotic flavors take you on a culinary adventure. Don’t forget to share your success by tagging your masterpiece on social media!