This Green Curry Chicken tastes like a green curry should - very aromatic and bursting with flavor. It's a creamy green curry that isn't as high in calories as some others I've tried due to the use of half coconut milk and half evaporated (a trick I learned in Thailand). Includes lots of healthy vegetables for an excellent chicken curry you'll want to serve both family and friends. ENJOY!
- 1 pound chicken breast (or thigh, skinless chopped, into bite-size pieces)
- 1 green bell pepper (chopped)
- 1 cup asparagus (or green beans chopped)
- 1 handful cherry tomatoes
- Optional: 2 to 3 makrut lime leaves (whole available fresh or frozen at Asian food stores)
- 3/4 can coconut milk
- 1/2 evaporated milk (or substitute regular milk or chicken stock)
- 1/2 cup Thai basil (fresh or sweet basil)
- For the Green Curry Paste:
- 1 stalk lemongrass (thinly sliced, or 3 tablespoons frozen prepared lemongrass available at Asian food stores)
- 1/4 can coconut milk
- 1 to 3 chilies (green, if you can't find Thai green chilies, jalapeno work well)
- 1 cup coriander (chopped, or cilantro, leaves & stems)
- 1 shallot (chopped)
- 4 to 5 garlic cloves
- 1 piece galangal (thumb-size or ginger, sliced)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (fresh)
- 1/2 teaspoon ground cumin (ground)
- 1/2 teaspoon ground coriander (ground)
- 1/2 teaspoon pepper (white ground, available in most supermarket spice aisles or Asian food stores)
- 1 teaspoon brown sugar
- 1 teaspoon shrimp paste (available by the jar in Asian food stores)
Gather the ingredients.
Place green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste/sauce (add more coconut milk if needed to help blend ingredients). To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
Place a wok or large frying pan over medium-high heat. Add a little oil and swirl around, then add your green curry paste. Stir-fry 1 minute to release the fragrance.
Add the chicken. Stir-fry until well saturated with sauce.
Add 1/2 can evaporate milk, plus the lime leaves (if using). Stir and reduce heat to medium-low. Simmer chicken 5 to 6 minutes.
Add 1/3 to 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3 to 4 minute.
Add the cherry tomatoes and simmer 2 to 3 more minutes. Avoid over-cooking - you want the tomatoes to keep their shape and the green vegetables to retain some of their crispness.
Remove curry from heat and taste-test it for salt and spice.
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle with the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice (as shown). Serve with plenty of Thai jasmine rice and enjoy!
- If not salty or flavorful enough, add 1 more tablespoon fish sauce.
- If too salty for your taste, add another squeeze of lime juice.
- If too spicy, or if you'd like more sauce, add what is remaining of your can of coconut milk.
- If you'd like it sweeter, add a little more sugar.
- For a lighter green curry, simply substitute chicken stock for the evaporated milk. Add a little more lime juice when taste-testing (to balance out the saltiness), as needed.