|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 21g||105%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 3g||10%|
|Total Sugars 4g|
|Vitamin C 55mg||275%|
|*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.|
Curries are an essential part of Thai cuisine. Colorful, fragrant, and powered with an army of fresh flavors, curries have many versions, but they all follow some basics and they all rely on some vital ingredients to achieve the classic depth of flavor. Green curry is thick, creamy, filling, and bright. Between red, yellow, or green, the latter is one of the most famous and sought-after dishes—beautifully vibrant thanks to the addition of Thai basil, cilantro, and makrut lime leaf and peel.
Although green curry is usually made with chicken or beef, there are also versions with fish dumplings and others that replace the animal protein for extra firm tofu. A perfect balance of salty, spicy, sweet, and sour, this aromatic Thai green curry is beautiful over jasmine rice, or for a fiber-rich dish, use steamed quinoa instead.
Our recipe uses the classic protein of chicken and has all the easy instructions to make the curry paste from scratch by combining an assortment of fresh and dried herbs with fish sauce and coconut milk in a food processor. For a perfect dish, be mindful of cutting the chicken into smaller pieces so the meat can be cooked thoroughly and soak up all of the flavors, and to always use full-fat canned coconut milk.
Click Play to See This Thai Green Curry Chicken Recipe Come Together
"I always thought making Thai curry from scratch would be really time-consuming, but this recipe proves otherwise, and the results were far more fresh and flavorful than the stuff from the jar. I found the basil and makrut lime leaves were essential to the fresh, complex, super-aromatic success of the finished dish." —Danielle Centoni
For the Green Curry Paste:
1/2 teaspoon ground coriander
1 stalk lemongrass, minced
1 thumb-sized piece ginger, grated
3 to 4 cloves garlic, minced
1 loosely packed cup fresh cilantro leaves and stems, coarsely chopped
1/2 teaspoon ground white pepper
1/4 cup diced shallot, or purple onion
1/2 to 1 green chile, sliced
1 teaspoon shrimp paste, or 1 tablespoon fish sauce
2 1/2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon freshly squeezed lime juice
1/2 teaspoon ground cumin
1/4 can coconut milk
For the Chicken Curry:
2 teaspoons peanut oil
3/4 can coconut milk
1 1/2 pounds boneless chicken breast, or chicken thighs, cut into bite-size pieces
1 handful green beans, or 1 small zucchini, or other vegetable of choice
1 medium red or green bell pepper, coarsely chopped
4 makrut lime leaves, or 1 teaspoon grated lime zest
1 generous handful fresh Thai basil, or sweet basil, optional
4 cups cooked jasmine rice
Make the Green Curry Paste
Gather the ingredients.
Place all of the ingredients for the curry paste in a food processor. Use only half of the green chile. Process until all ingredients are blended and have a smooth consistency. Taste. If you'd like it spicier, add the remaining half of the green chile. Reserve.
Make the Chicken Curry
Gather the ingredients.
Warm a wok or large skillet over medium-high heat. Add the peanut oil and swirl around. Add the green curry paste. Briefly sauté the mixture to release the fragrance, about 30 seconds to 1 minute.
Add the coconut milk to the wok. Stir well to combine.
Add the chicken pieces, stirring to incorporate. When the curry sauce comes to a boil, reduce the heat to medium-low and simmer for 5 minutes, or until the chicken is cooked through. Stir occasionally.
Add the green beans, pepper, and makrut lime leaves to the wok. Stir well to incorporate. Simmer until the vegetables are cooked to your liking. Taste for seasoning and adjust accordingly, either adding more fish sauce for salt or more lime juice if too salty for your taste.
If using, add the Thai basil to the pan and stir well. Serve with the Thai jasmine rice on the side.
Can I Use Packaged Curry Paste?
Store-bough curry paste is convenient when you're pressed for time, but doesn't pack the same punch as freshly made paste. It is, however, a decent shortcut for achieving a tasty curry. To improve on the flavors of the jarred paste, we recommend blending it with fresh garlic, ginger, and lemongrass. Start with a clove of garlic, a teaspoon of grated ginger, and a teaspoon of lemongrass. Taste test and add fish sauce, if you have, or salt, to achieve a better balance of flavors.
A Flawless Balance of the 4 S's
Green curry showcases the perfect balance of sweet, savory, sour, and salty. Here are a few notes on how to achieve such perfection:
- Add 1 to 2 tablespoons of fish sauce if the curry is not salty or flavorful enough.
- Add 1 teaspoon of sugar at a time for a sweeter curry.
- Add a squeeze of lime or lemon juice if the dish is too salty.
- Add 1/4 cup of coconut milk if too spicy. Using more or less coconut milk also changes the consistency of the sauce.
Vegan Green Curry
If you want to make this tasty dish vegan-friendly, simply skip the shrimp paste and fish sauce and use salt or tamari for flavor instead. In lieu of the chicken, use a cubed block of pressed extra firm tofu and add it at the same time you'd have added the chicken. Another option is to use 1 1/2 pints of halved white mushrooms, as their meaty texture make them an ideal replacement for meat.