Thai Green Curry Chicken Recipe

Thai Green Curry Chicken Introduction:

Thai Green Curry Chicken is a flavorful and aromatic dish that is a staple in Thai cuisine. Known for its vibrant green color and rich, creamy texture, this curry is made with tender chicken, coconut milk, fresh vegetables, and the star ingredient—green curry paste. The paste is a blend of fresh green chilies, lemongrass, garlic, and herbs, giving the dish its distinct, zesty flavor with a hint of heat.

This curry strikes a balance between savory, sweet, and spicy, making it a crowd-pleaser for both adventurous eaters and those new to Thai flavors. Perfectly paired with steamed jasmine rice, Thai Green Curry Chicken is a comforting yet exciting meal that can be customized to your taste with additional vegetables or varying levels of spice. Ideal for weeknight dinners or special occasions, this dish brings the authentic taste of Thailand right to your kitchen!

Thai Green Curry Chicken Recipe Overview:

Thai Green Curry Chicken is a classic dish from Thailand, renowned for its vibrant green color and complex, aromatic flavors. The dish features tender chicken simmered in a creamy, flavorful sauce made from green curry paste, coconut milk, and an assortment of fresh vegetables like bell peppers, zucchini, and eggplant. The green curry paste, which typically contains ingredients like green chilies, lemongrass, garlic, and kaffir lime leaves, provides a balance of heat, citrusy notes, and herbal freshness.

Coconut milk gives the curry a rich, velvety texture that complements the spiciness, while fish sauce and sugar add a savory-sweet depth to the dish. Fresh Thai basil leaves and lime juice are often added at the end to brighten the flavors. This curry is traditionally served with steamed jasmine rice, which soaks up the flavorful sauce perfectly.

Thai Green Curry Chicken can easily be customized by adjusting the spice level or adding other vegetables like bamboo shoots, mushrooms, or baby corn. It’s a wholesome, warming dish that beautifully showcases the balance of flavors that Thai cuisine is known for.

Thai Green Curry Chicken Ingredients:

For the Curry:

1. 1 lb (450g) chicken breast or thighs (sliced into bite-sized pieces)
2. 2-3 tbsp green curry paste (adjust to your spice preference)
3. 1 can (14 oz) coconut milk (full-fat for richness)
4. 1 cup chicken broth (or water for a thinner consistency)
5. 1 tbsp fish sauce (for saltiness)
6. 1 tbsp sugar (palm sugar or brown sugar)
7. 2-3 kaffir lime leaves (torn or finely chopped) – optional
8. 1-2 cups mixed vegetables (e.g., bell peppers, zucchini, eggplant, or bamboo shoots)
9. 1-2 Thai chilies (sliced, optional for extra heat)
10. 1 handful Thai basil leaves (fresh, for garnish)
11. 1-2 tbsp lime juice (freshly squeezed)
12. 2 tbsp vegetable oil (for cooking)

For Serving:

• Steamed jasmine rice (or other rice of choice)

Optional Additional Ingredients:

• 1 small onion (sliced)
• 1 cup mushrooms (sliced)
• Baby corn or snow peas (for extra veggies)

Thai Green Curry Chicken Ingredient Tips:

• Green Curry Paste:

• Use store-bought green curry paste for convenience, but if you prefer homemade, blend fresh green chilies, garlic, lemongrass, shallots, kaffir lime zest, galangal, and coriander for a more authentic flavor. Adjust the amount of paste based on your spice tolerance.

• Coconut Milk:

• Opt for full-fat coconut milk for a creamier, richer curry. Light coconut milk will give a thinner sauce but can be used if you prefer a lower-calorie option. Shake the can before opening to ensure the cream and liquid are well combined.

• Chicken:

• Chicken thighs are more tender and flavorful, making them a great choice for curries. However, chicken breasts work well if you prefer leaner meat. Slice the chicken into bite-sized pieces for even cooking.

• Vegetables:

• Customize the veggies based on what’s available. Bell peppers, zucchini, and eggplant are commonly used, but you can add other vegetables like mushrooms, baby corn, or spinach. For extra texture, blanch harder veggies like carrots before adding them to the curry.

• Fish Sauce:

• Fish sauce provides a key umami flavor. If you’re not a fan, you can reduce the amount or substitute it with soy sauce or tamari for a milder taste.

• Kaffir Lime Leaves:

• These leaves add a unique citrusy aroma. If you can’t find them, you can substitute with lime zest, though it won’t have the same intense flavor. Tear the leaves to release their oils before adding to the curry.

• Sugar:

• Palm sugar is traditionally used and has a more complex sweetness, but brown sugar or regular white sugar can work in a pinch. Adjust the sweetness to balance the heat and saltiness.

• Thai Basil:

• Thai basil has a slightly spicy, licorice-like flavor that elevates the dish. Regular basil can be used if Thai basil isn’t available, but it won’t provide the same flavor profile.

• Lime Juice:

• Freshly squeezed lime juice brightens the curry at the end. Add it just before serving to maintain its fresh, tangy flavor. Adjust the amount to taste for a perfect balance of acidity.

• Chilies:

• For those who enjoy extra heat, Thai bird’s eye chilies are perfect. They can be added whole for mild heat or sliced for a fiery kick. If you’re sensitive to spice, you can skip these.

Thai Green Curry Chicken Recipe Equipment Needed:

• Large Skillet or Wok

• A deep skillet or wok is ideal for cooking the curry, as it allows for even heating and enough space to stir-fry the ingredients and simmer the sauce.

• Sharp Knife and Cutting Board

• Essential for slicing the chicken, chopping vegetables, and preparing fresh herbs.

• Measuring Cups and Spoons

• To measure the right amounts of curry paste, coconut milk, broth, and other ingredients.

• Wooden Spoon or Spatula

• For stirring the curry and ensuring all ingredients are well-combined without damaging the non-stick surface of your pan.

• Small Pot (Optional)

• If you’re serving the curry with rice, you’ll need a small pot to cook the jasmine rice. Alternatively, a rice cooker can also be used.

• Grater or Zester (Optional)

• If you’re using fresh lime zest as a substitute for kaffir lime leaves, this tool is helpful.

• Serving Bowls

• For dishing up the curry and rice.

Thai Green Curry Chicken Recipe Step-by-Step Instructions:

Step 1: Prepare the Ingredients

• Slice the chicken into bite-sized pieces.
• Chop the vegetables (bell peppers, zucchini, eggplant, etc.) into bite-sized pieces.
• Tear the kaffir lime leaves and slice the Thai chilies (if using).

Step 2: Heat the Oil and Fry the Curry Paste

• Heat 2 tbsp of vegetable oil in a large skillet or wok over medium heat.
• Add 2-3 tbsp of green curry paste to the oil and sauté for 2-3 minutes, stirring frequently. This helps release the flavors from the paste.

Step 3: Add Coconut Milk and Simmer

• Pour in 1 can of coconut milk and stir well to combine with the curry paste.
• Let it simmer for 2-3 minutes until the mixture is fragrant and slightly thickened.

Step 4: Cook the Chicken

• Add the sliced chicken to the skillet and stir to coat with the curry sauce.
• Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.

Step 5: Add Vegetables and Broth

• Add 1-2 cups of mixed vegetables to the skillet along with 1 cup of chicken broth (or water).
• Stir well and bring the mixture to a simmer.
• Cover the skillet and cook for about 5-7 minutes, or until the vegetables are tender but still vibrant.

Step 6: Season the Curry

• Add 1 tbsp of fish sauce and 1 tbsp of sugar to the curry.
• Tear and add the kaffir lime leaves (if using) and sliced Thai chilies for extra heat. Stir to combine.

Step 7: Adjust the Flavors

• Taste the curry and adjust the seasoning as needed. Add more fish sauce for saltiness, sugar for sweetness, or lime juice for acidity.

Step 8: Finish with Thai Basil and Lime Juice

• Stir in a handful of fresh Thai basil leaves and 1-2 tbsp of lime juice.
• Cook for another 1-2 minutes, allowing the basil to wilt and the lime juice to enhance the flavors.

Step 9: Serve

• Serve the Thai Green Curry Chicken hot, with steamed jasmine rice on the side.

Step 10: Garnish and Enjoy

• Garnish with extra Thai basil leaves or lime wedges if desired, and enjoy your delicious homemade Thai Green Curry Chicken!

Thai Green Curry Chicken Recipe Tips and Tricks:

• Use Fresh Ingredients for Best Flavor:

• Fresh ingredients like lemongrass, kaffir lime leaves, and Thai basil elevate the flavor of the curry. If possible, use freshly made or high-quality store-bought green curry paste for the most authentic taste.

• Balance the Flavors:

• Thai cuisine is all about balance. Taste the curry as you cook and adjust the sweetness (sugar), saltiness (fish sauce), and acidity (lime juice) to achieve a perfect harmony. If it’s too spicy, add more coconut milk or sugar to tone down the heat.

• Control the Spice Level:

• The spiciness of the curry can be adjusted by the amount of green curry paste you use and the addition of Thai chilies. Start with a smaller amount of curry paste and add more as needed. For less heat, remove the seeds from the chilies or omit them entirely.

• Don’t Skip the Thai Basil:

• Thai basil has a slightly spicy, anise-like flavor that adds depth to the curry. If you can’t find it, regular basil can work, but try to find Thai basil for a more authentic experience.

• Cook the Paste Before Adding Liquid:

• Frying the green curry paste in oil before adding coconut milk releases the full flavor of the paste. This step is essential for a richer and more aromatic curry.

• Use Full-Fat Coconut Milk:

• Full-fat coconut milk creates a creamier, richer sauce. If you prefer a lighter version, you can use low-fat coconut milk, but the texture won’t be as luxurious.

• Simmer Slowly for Tender Chicken:

• Allow the chicken to simmer gently in the curry sauce rather than boiling it rapidly. This helps the chicken stay tender and moist while absorbing all the flavors.

• Customize with Vegetables:

• Add a variety of vegetables based on personal preference or what’s in season. Bell peppers, zucchini, eggplant, bamboo shoots, and baby corn all work well. Be mindful of their cooking times to avoid overcooking.

• Make Ahead for Enhanced Flavor:

• Like many curries, Thai Green Curry tastes even better the next day as the flavors have time to meld. Prepare it ahead of time and reheat for an even more flavorful dish.

• Serve with Jasmine Rice or Rice Noodles:

• Jasmine rice is a perfect match for soaking up the rich curry sauce. You can also try serving the curry with rice noodles for a different texture.

• Freeze Leftovers:

• Thai Green Curry freezes well! Make a larger batch and freeze leftovers in airtight containers for up to 3 months. Reheat on the stovetop for a quick meal later.

• Keep it Fresh with Lime:

• Adding a squeeze of lime juice at the end brightens the curry, cutting through the richness of the coconut milk and enhancing the overall flavor.

Serving Suggestions:

• Steamed Jasmine Rice:

• The most traditional and popular pairing, jasmine rice has a light fragrance and fluffy texture that perfectly absorbs the rich, flavorful curry sauce. Serve the curry over a bed of steamed rice for a classic Thai meal.

• Sticky Rice:

• For a more indulgent option, serve the curry with Thai sticky rice, which has a chewier texture. It’s especially good for soaking up the thick, creamy curry sauce.

• Rice Noodles:

• Instead of rice, you can serve Thai Green Curry Chicken with rice noodles. Light and silky, they add a different texture to the dish. Simply pour the curry over the cooked noodles or mix them directly into the curry.

• Brown Rice:

• For a healthier option, brown rice works well with Thai Green Curry. Its nutty flavor contrasts nicely with the creamy, spicy curry sauce, offering more fiber and nutrients.

• Vegetable Side Dishes:

• Light, stir-fried vegetables such as bok choy, baby corn, or green beans can be served on the side to complement the curry. These vegetables add freshness and crunch to balance the rich flavors of the curry.

• Roti or Naan Bread:

• For a fusion twist, serve the curry with warm, soft roti or naan bread. These breads are great for mopping up the creamy curry sauce and adding a different texture.

• Cucumber Salad:

• A fresh cucumber salad with a tangy lime dressing and herbs like cilantro or mint can provide a refreshing contrast to the rich, spicy curry. The crunchiness and coolness of the salad balances the heat from the curry.

• Papaya Salad (Som Tam):

• Another popular Thai side dish, green papaya salad, is a great accompaniment to Thai Green Curry. The tangy, spicy, and crunchy salad pairs well with the creamy and slightly sweet curry.

• Pickled Vegetables:

• Pickled vegetables, such as carrots and radishes, can add a sharp, tangy element that cuts through the richness of the curry. They also provide a crisp texture for contrast.

• Fresh Herbs:

• Garnish the curry with additional fresh Thai basil, cilantro, or even mint. These herbs add a fresh, aromatic note to the dish.

FAQs:

1. How spicy is Thai Green Curry Chicken?

Thai Green Curry can be quite spicy due to the green chilies used in the curry paste. However, you can control the spice level by adjusting the amount of curry paste and Thai chilies. If you prefer a milder version, use less curry paste and skip adding extra chilies.

2. Can I use a different type of protein instead of chicken?

Yes! Thai Green Curry is versatile and can be made with different proteins such as shrimp, beef, pork, tofu, or even fish. Cooking times will vary based on the protein, but the flavors will still work wonderfully.

3. Can I make this curry vegan or vegetarian?

Absolutely! To make a vegetarian or vegan version, replace the chicken with tofu or a mix of hearty vegetables like mushrooms, eggplant, or squash. Use soy sauce or tamari instead of fish sauce for seasoning, and check that your green curry paste does not contain shrimp or fish.

4. How can I make the curry thicker?

If you prefer a thicker curry, reduce the amount of chicken broth or water added. You can also let the curry simmer uncovered for a few extra minutes to allow the sauce to thicken. Adding extra coconut cream instead of milk will also result in a richer, thicker curry.

5. How can I store leftover Thai Green Curry Chicken?

Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to thin the sauce.