Thai Green Curry with Chicken and Vegetables [Recipe]

All across the world, there are many different variations of curry, but one of the most popular and most delicious, is Thai curry. Thai curries are packed with great flavors and aromas — theyre fresh, spicy, sweet, floral and aromatic all at the same time.

The three main types of Thai curry are green, red, and yellow (or Massaman) curry. Of these three, the green is the most popular and well known — it tends to be a little spicier and a little looser than a red or yellow curry.


Making and Using Curry Paste

The secret to a great curry is in the paste; the paste is the base of the curry and carries all the flavors. In many Asian markets and increasingly in regular supermarkets, quality curry pastes can be found in cans.
However, if you have the time and the means, nothing beats homemade curry paste.

Surprisingly, making fresh curry paste is not as difficult or time consuming as one might think and it freezes very well. So, it’s a good option to make a large batch of curry paste ahead of time, freeze it in smaller containers or plastic bags, then thaw it out to use when needed.

By following this recipe, you’ll see that making your own curry from scratch is fun, easy and out-of-this-world tasty.


About this Thai Green Curry Recipe

Rating: 4.5/5Serves: 4 ServingsDifficulty: MediumApprox. Cost: $30.00
Prep Time: 1 HourCook Time: 35 MinutesTotal Time: 1 Hour, 35 Minutes

One of the great things about curries is that there are no hard and fast rules. The recipe listed below is a guideline, but you can easily take a curry and tweak it towards your specific taste preferences.

All of the ingredients required for curry paste can be found easily at an Asian market and most are widely available at a regular grocery store. So, without further ado, here’s the recipe for incredible homemade Thai green curry all the way from the paste to a delicious dinner!


Ingredients

Green Curry Paste

  • 1 bunch of cilantro, roughly chopped, including stems
  • 1 bunch of Thai basil, picked
  • 3 cloves of garlic, skins removed, crushed
  • 1 stalk of lemongrass, whites only, roughly chopped
  • 2 green Thai chili peppers, stems removed (or 1 Jalapeno)
  • 1 ounce (30 grams) fresh ginger, sliced
  • 1 shallots, thinly sliced
  • 2 kaffir lime leaves, torn (or peel of 1 lime)
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon turmeric powder
  • 2 teaspoons sugar

Green Curry

  • 2 tablespoons canola or vegetable oil
  • 4 boneless, skin-on chicken thighs, cut into ¼ inch chunks
  • 2 cans of coconut milk
  • 2 cups of chicken stock
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 1 large white onion, thinly sliced
  • 1 cup broccoli florets
  • 1 cup snow peas, thinly sliced
  • 3 cups steamed white rice for serving
  • Whole cilantro leaves for garnish

Directions

  1. Combine all the ingredients for the curry paste in a blender or food processor and blend until smooth, remove from the food processor and set aside.
  2. Heat the oil over mediumhigh heat in a large pot. Once the oil is hot, add the chicken and cook for 2 minutes to sear the outside of the chicken.
  3. Add the curry paste to the pot and cook, while constantly stirring, for 2 minutes to toast the paste.
  4. Add the coconut milk, chicken stock, fish sauce and lime juice, bring to a boil and simmer for 20 minutes.
  5. Add the vegetables and simmer for another 10 minutes. Serve the curry immediately over top of steamed white rice, garnish with cilantro leaves.

Image: Jcomp

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