Thai Green Curry Chicken Recipe Introduction
Thai Green Curry Chicken is a vibrant, aromatic dish filled with bold flavors, from the creamy coconut milk to the spicy, fragrant green curry paste. With tender chicken simmered in a delicious, flavorful sauce of herbs, vegetables, and spices, this dish is perfect for serving over steamed rice or noodles.
Recipe Overview
This Thai green curry features juicy chicken simmered in a creamy, slightly spicy coconut curry sauce, flavored with fresh herbs like basil, lemongrass, and kaffir lime leaves. It’s quick to make and can be customized with your favorite vegetables. It’s the perfect dish to bring the vibrant flavors of Thailand to your table.
Recipe Ingredients
500 grams chicken breast or thighs – cut into bite-sized pieces
1 tablespoon vegetable oil
1 medium onion – sliced
2 tablespoons green curry paste
1 can (400ml) coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
2 kaffir lime leaves (optional)
1 stalk lemongrass – bruised and cut into pieces (optional)
1 red bell pepper – sliced
1 zucchini – sliced
1 cup baby carrots – sliced
1/4 cup fresh basil leaves
1-2 Thai bird’s eye chilies – chopped (optional for extra heat)
Lime wedges – for garnish
Steamed rice – for serving
Recipe Instructions
Heat the vegetable oil in a large pan or wok over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
Prepare the Curry Sauce:
In the same pan, add the sliced onion and cook for 2-3 minutes until softened. Add the green curry paste and cook, stirring, for another 1-2 minutes until fragrant.
Add the Coconut Milk and Broth:
Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine, making sure the curry paste is fully dissolved into the liquid. Add the kaffir lime leaves and lemongrass (if using), and bring the mixture to a simmer.
Simmer the Vegetables:
Add the sliced red bell pepper, zucchini, and carrots. Continue to simmer for about 5-7 minutes, or until the vegetables are tender and the sauce has thickened slightly.
Combine the Chicken and Curry:
Return the cooked chicken to the pan and stir to combine. Simmer for another 5 minutes until the chicken is heated through and the flavors are well melded.
Finish and Garnish:
Remove from heat and discard the lemongrass and lime leaves (if used). Stir in fresh basil leaves, and adjust seasoning with extra fish sauce or brown sugar to taste.
Serve:
Serve the Thai green curry chicken hot, over steamed rice. Garnish with additional fresh basil and lime wedges for a burst of freshness.
Recipe Variations
Vegetarian Thai Green Curry: Replace the chicken with tofu, tempeh, or additional vegetables such as eggplant, mushrooms, or sweet potatoes.
Spicy Thai Green Curry: Increase the amount of bird’s eye chilies or use extra green curry paste for a spicier kick.
Add Noodles: Instead of serving over rice, serve the curry with rice noodles for a delicious alternative.
Peanut Thai Green Curry: Add a tablespoon of peanut butter to the curry sauce for extra creaminess and flavor.
Recipe Presentation and Serving Suggestions
Serve the curry in deep bowls, garnished with fresh basil leaves, lime wedges, and a sprinkle of chopped cilantro.
Pair with a side of crispy spring rolls or a refreshing cucumber salad to balance the heat of the curry.
For extra richness, drizzle a bit of coconut cream on top before serving.
Recipe Nutritional Information (Per Serving, approximate)
Calories: ~350
Protein: 28g
Carbohydrates: 15g
Fat: 22g
Fiber: 4g
Recipe Conclusion
Thai Green Curry Chicken is a vibrant, flavorful dish that brings the authentic taste of Thailand to your kitchen. The rich, creamy sauce, tender chicken, and aromatic spices make it a perfect comfort food that’s both satisfying and easy to make. Adjust the heat level and ingredients to suit your tastes, and enjoy this delicious dish with friends and family!
