|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 26g||129%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 10g||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. We recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste.
- 1.5 lbs./0.7 kilogram chicken thigh (or breast boneless, cut into chunks)
- 1 can coconut milk
- 4 makrut lime leaves (or substitute 1 teaspoon grated lime zest)
- 1 bell pepper (red, seeded and cut into chunks)
- 1 zucchini (sliced lengthwise several times, then cut into chunks)
- 1 handful basil (fresh, generous)
- 2 tablespoon coconut oil (or other vegetable oil)
- For the Green Curry Paste:
- 4 Thai chilies (small green, or substitute 1 to 2 jalapeño peppers)
- 1/4 cup shallot (or purple onion, diced)
- 4 garlic cloves (minced)
- 1 piece galangal (or ginger, thumb-size grated)
- 1 stalk fresh minced lemongrass (fresh, or 3 tablespoons frozen or bottled prepared lemongrass)
- 1/2 teaspoon coriander (ground)
- 1/2 teaspoon cumin (ground)
- 3/4 to 1 teaspoon shrimp paste
- 1 cup coriander (chopped loose fresh or cilantro leaves and stems)
- 1/2 teaspoon white pepper (white ground)
- 3 tablespoons fish sauce
- 1 teaspoon brown sugar
- 2 tablespoon lime juice
Place all the green curry paste ingredients together in a food processor, and process to a paste. If necessary, add a few tablespoons of coconut milk to help blend ingredients. Set aside.
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.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2 to 3 tablespoons per serving portion for later.
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.
Cover and allow to simmer 3 to 5 more minutes, or until chicken is cooked through. Stir occasionally.
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.
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).
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!