|Nutritional Guidelines (per serving)|
|Servings: 2 to 3 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 67g||86%|
|Saturated Fat 44g||220%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 10g||37%|
|*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.|
Popular in central Thailand, green curry is a dish combining a paste made with ingredients such as green chilis, ginger, lemongrass, fish sauce, and coconut milk with vegetables and often a protein. The consistency of the sauce can be adjusted by the amount of coconut milk used.
This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with green beans and bell peppers. The result is an aromatic dish that is beautiful to serve, especially when entertaining.
- For the Green Curry Paste
- 1/2 to 1 green chili (sliced)
- 1/4 cup shallot (or purple onion, diced)
- 3 to 4 garlic cloves (minced)
- 1 thumb-size piece ginger (grated)
- 1 stalk fresh lemongrass (minced)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon shrimp paste (or 1 extra tablespoon fish sauce)
- 1 cup fresh coriander (or cilantro leaves and stems, chopped, loose cup)
- 1/2 teaspoon ground white pepper
- 2 1/2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon freshly squeezed lime juice
- 1/4 can coconut milk
- For the Chicken Curry
- 4 makrut lime leaves (or 1 teaspoon grated lime zest)
- 2 teaspoons peanut oil
- 3/4 can coconut milk
- 1 1/2 pounds boneless chicken thigh (or breast, cut into chunks)
- 1 red or green bell pepper (seeded and cut into chunks)
- 1 handful green beans (or 1 small zucchini or other vegetables of your choice)
- 1 generous handful of fresh basil
Note: while there are multiple steps to this recipe, this Thai green curry chicken dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Green Curry Paste
Gather the ingredients.
To make the curry paste, place all of the paste ingredients in a food processor and process until a smooth consistency. Set aside.
Make the Chicken Curry
Gather the ingredients.
Prepare the makrut lime leaves by tearing the leaf away from either side of the stem. Discard central stem. Using scissors, cut the leaves into thin strips. Set aside.
Warm a wok or large skillet over medium-high heat. Add oil and swirl around, and add the green curry paste. Stir-fry briefly to release the fragrance, 30 seconds to 1 minute.
Reserve 1 tablespoon per serving of coconut milk to use later, and add the remaining coconut milk to the wok.
Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low and simmer 5 minutes, or until chicken is cooked through. Stir occasionally.
Add the vegetables, plus strips of a lime leaf (or lime zest), stirring well to incorporate. Simmer until vegetables are cooked to your liking. Do a taste-test.
Serve with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle 1 tablespoon of reserved coconut milk over each.
- The key to good green curry is in not only using the right ingredients, but also knowing when to add them.
- To allow for faster cooking use smaller pieces of chicken.
- When taste-testing, add 1 to 2 tablespoons 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.