Go Back Email Link
–+ servings
Thai green curry recipe

Thai Green Curry with Chicken

This Thai green curry recipe is delicious with chicken but can easily be made vegetarian.
Print Recipe Pin Recipe Add to My Recipes
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Asian
Servings 6
Calories

Ingredients
  

  • 1/4 cup green curry paste, (see recipe below or use a purchased curry paste)
  • 3 1/4 cups coconut milk
  • 2 kaffir leaves, fresh, torn
  • 1 tablespoon oil, (peanut or avocado, not olive oil)
  • 2 pounds boneless chicken thighs, sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon coconut sugar, or palm sugar
  • 1 cup green beans, trimmed and coarsely chopped
  • 2 zucchini, small, coarsely chopped
  • 1/3 cup Thai basil leaves, fresh , loosely packed
  • 1/4 cup cilantro, coarsely chopped
  • 1 tablespoon cilantro, chopped (extra)
  • 1 green chili, long, thinly sliced (optional)
  • 2 green onions, thinly sliced

For The Green Curry Paste:

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 8 long green chilies, chopped coarsely
  • 1 clove garlic, cut into 4 pieces
  • 2 green onions, coarsely chopped
  • 4" stick lemongrass, thinly sliced, fresh
  • 1 kaffir lime leaf, fresh , thinly sliced
  • 1/2" piece fresh ginger, chopped finely
  • 1 tablespoon cilantro, coarsely chopped, roots and stems
  • 1/2 teaspoon shrimp paste
  • 1 tablespoon oil

Instructions
 

To Make the Green Curry Paste:

  • Dry fry the ground coriander and cumin in a small frying pan until they are fragrant. Blend or process these spices with chili, garlic, onion, lemongrass, lime leaves, ginger, coriander mixture and shrimp paste until the mixture forms a course paste.
  • Add the oil and process until the mixture forms a smooth paste. Measure one quarter cup of the paste for this recipe then freeze the remainder (there will be about 1/2 cup), covered, for future use.

To Make the Thai Green Curry

  • Place 1/4 cup of the green curry paste in a large saucepan. Cook, stirring, until fragrant. Add the coconut milk and lime leaves and bring to a boil. Reduce the heat, simmer, stirring, for five minutes.
  • Meanwhile, heat the oil in a large frying pan. Cook the chicken, in batches, until just browned. Drain on absorbent paper.
  • Place chicken in a pan with the curry paste mixture and stir in the fish sauce, juice and sugar. Simmer, covered, about five minutes or until the chicken is cooked through. Add the beans, zucchini, basil and chopped coriander and cook, stirring, until the vegetables are just tender.
  • Place the Thai green curry in a serving bowl and sprinkle with the coriander leaves, chili and onion.
  • Serve with steamed jasmine rice and extra thinly sliced green chili, if desired.
  • Serves 4.

Notes

Important Note:
The recipe will make about 3/4 cup. Store the leftover paste in a well sealed jar in the refrigerator (or for longer storage put in the freezer) until you need to use it again.
Tried this recipe?Let us know how it was!