Curry is nothing new to Thai cuisine and we consider Green curry to be the most popular out of the various types. In this article, we wish to bring you everything about Thai green curry with chicken!
Thai green curry with chicken comes together with tender chicken glazed in a vibrant green sauce. This dish uses Thai green curry paste as the key ingredient, while coconut milk backs up its flavor. This curry is traditionally eaten with Jasmine rice in Thailand and served with noodles, bread, etc.
If you need to try this universal green curry at home and want a great recipe, read along as we have some interesting things piled up for you.
What Is In Thai Green Curry With Chicken and What Is So Special About It?
Thai green curry is probably the most famous type of curry eaten across Thailand and served outside of the country. This universal dish has become famed among the majority due to its vibrant taste, color, and texture.
Another special thing about Thai green curry with chicken is that it usually contains more gravy than other Thai curries. Thai green curry paste is the megastar of the dish, and thick coconut milk, chicken, and vegetables incorporate well with its rich taste.
This curry typically has a more herbal undertone than any other ordinary curry. This gives the Thai green curry with chicken more depth regarding nutritional benefits. The most common way to eat this curry is with Jasmine rice.
It is also great when accompanied by noodles, bread, cauliflower rice, couscous, quinoa and roti. Thai cooks follow their own methods and use different ingredients to make delicious versions of Thai green curry. But, here are some of the ingredients that often show up in almost every recipe.
Chicken- This dish uses tender parts of chicken like breasts and thighs without bones and skin.
Spices and herbs- Thai green curry paste, fresh basil, fresh cilantro, spinach, kaffir lime leaves, Thai red chiles, lemongrass, ginger and garlic.
Vegetables– Eggplant, bell peppers, snow peas, broccoli, bamboo shoots, green beans, zucchini, etc.
Other ingredients- Coconut milk, stock water, oil, fish sauce, palm sugar
Other possible additions- Soy sauce, salt, cornstarch, flour, onions, lime juice, etc.
How To Make Thai Green Curry With Chicken At Home?
If you love bringing authentic Thai goodness onto your dinner table, we are ready to teach you how to make a delicious Thai green curry with chicken at home.
This recipe does not call for any fancy work. All you have to do is read the list of ingredients and pay a humble visit to the nearest Asian supermarket to prepare the things needed. So, let’s make curry!
Thai Green Curry With Chicken Recipe!
4
servings10
minutes15
minutes30
minutesKeep the screen of your device on
Ingredients
- Curry Pastes
4 tbsp 4 Thai Green Curry Paste Recipe
- Spices & Herbs
1 tsp 1 Fresh Garlic (minced)
1 tsp 1 1 tsp fresh Ginger (minced)
1 tsp 1 Lemongrass (outer peel discarded, inner stalk finely chopped)
7 oz 7 Fresh Baby spinach
7 oz 7 Fresh Thai basil leaves
3-4 3-4 Kaffir lime leaves
2 2 Fresh Thai red chiles (thinly sliced)
- Other Ingredients
1 lb 1 Chicken thighs (skinless, boneless, cut into 1-inch pieces)
1 3/4 cups 1 3/4 Coconut milk
1 cup 1 Chicken stock (low sodium)
1 tbsp 1 Vegetable oil
2 tbsp 2 Fish sauce
1 1/2 cups 1 1/2 Bamboo shoots
1/2 1/2 Red Bell pepper (diced)
1 1 Eggplant (sliced)
2 tbsp 2 Palm sugar (grated)
- For Garnishing
Chopped cilantro/ Fresh basil leaves
- For serving
Cooked jasmine rice/ noodles/ flatbread/ cauliflower rice/ quinoa/ couscous
Equipment
1 Large Heavy-Bottomed skilletShop This!
1 Blender/ Immersion BlenderShop This!
BowlsShop This!
SpoonsShop This!
Directions
- Preparation
- You may start by preparing your green sauce.
- For this, put the fresh Thai basil leaves, baby spinach, and ¼ cup of coconut milk into your blender jar. Blend everything until you get a fine green liquid with no big chunks of the greens.
- You can also do the blending process using an immersion blender. If you’re using the immersion blender, you may use less coconut milk.
- Set the prepared green sauce aside until you need it in the curry.
- Let’s make the Thai green curry with chicken
- Keep a heavy-bottomed skillet over medium flame and add the vegetable oil.
- Add in the minced garlic, ginger, and chopped lemongrass when the oil is heated through. Saute them for a few seconds and stir in the green curry paste.
- Let the curry paste cook with the spices for about 20 seconds, add ¾ cup of coconut milk, and mix well with the curry paste. Let the curry paste saute with the coconut milk until the oil from the coconut milk separates and bubbles around the curry paste.
- At this stage, add your fish pieces and stir well so that all the fish pieces are well-coated in the curry paste. Keep stir-frying the fish for about 1-2 minutes.
- Now. add the rest of the coconut milk, your prepared green sauce and the chicken stock.
- Mix well and follow up with the kaffir lime leaves, fish sauce, and grated palm sugar. Allow the fish to cook for around 7 minutes.
- Next, stir in the bamboo shoots, diced red bell peppers, eggplant slices, and thinly sliced Thai red chiles. Save some red chile slices for garnishing.
- Cook the vegetables with fish for another 5 minutes or until all the ingredients are cooked. Do not keep simmering the sauce as it will get darkened and you’ll ruin the taste and color of the dish.
- Do the taste check and adjust the seasonings if needed. You can add a splash of fresh lime juice if you like your curry to have a hint of sourness.
- Remove from the stove, let the curry rest for about 5 more minutes. Scoop the curry into serving bowls, top with leftover chile slices and chopped cilantro, and serve alongside cooked rice, bread, roti, or even noodles.
Tasty Tips and Suggestions by SpiceRally
- Although we have used a homemade batch of Thai green curry paste, a store-bought product will also work as fine. You might need to adjust the amount of the curry paste and other seasonings accordingly since the store-bought one has a concentrated flavor.
- You don’t need both greens to prepare the green sauce. You can even use a combination of Thai basil, spinach, and cilantro if you need more flavor and color.
- Chicken breasts also work well in this recipe. If you’re using chicken breasts, you might take less time to finish the dish.
- If you can’t find palm sugar, substitute it with regular white or brown sugar. And, use regular basil if Thai basil is not around.
Did you make this recipe?
Tag @spice_rally on Instagram and hashtag it with #SpiceRally
Like this recipe?
Follow @SpiceRally on Pinterest
Join our Facebook Page!
Follow SpiceRally on Facebook
Any animal protein or even plant-based proteins like tofu is excellent paired with the green curry. Hence, you can substitute fish, beef, pork, shrimp, and crab instead of chicken. If you prefer going vegan or vegetarian, you could combine vegetables to make this curry and pick a vegetarian green curry paste and skip fish sauce and chicken stock in your curry. You can either use soy sauce or salt to season your vegetarian/vegan green curry and use vegetable stock or water as the secondary liquid.
We have not incorporated gluten-related ingredients in our recipe. Yet the stick water could contain traces of gluten. Moreover, if you use shop-bought green curry paste, it might also contain gluten-related ingredients. If you need your recipe to be one hundred percent gluten-free, you may use a homemade green curry paste and homemade stock or water.
This curry is an excellent addition to your ketogenic or low-carb diet when paired with keto-friendly rice types like cauliflower rice or zucchini noodles.
