Chicken
Thai Green Chicken Curry
Thai Green Chicken Curry is a vibrant and aromatic dish made with tender chicken pieces cooked in a creamy coconut milk-based green curry sauce. The curry is flavored with green curry paste, which includes ingredients like green chilies, lemongrass, garlic, and kaffir lime leaves, giving it a spicy and fragrant profile. Often combined with vegetables like eggplant, bamboo shoots, or bell peppers, it is typically served with steamed jasmine rice for a flavorful and comforting meal.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Heat oil and briefly fry the salted pieces on both sides, then remove them.
Add onions and spring onions to the pan and sauté until glazed, then incorporate the curry paste.
Gently fry the mixture, then add the chicken and coconut milk, and let it simmer.
Add fish sauce, soy sauce, lemongrass extract, and curry leaves.
When the meat is nearly cooked, add the vegetables.
Check the sauce's consistency and, if needed, thin it with some stock.
To serve, sprinkle with coriander.
Ingredients
20 ml Oil
1 kg Chicken pieces or Pork cubes or
Beef cubes or Fish Fillets
100 g Onions, chopped
2 B Spring Onions, chopped
200 g Green Curry Paste (see Recipe BPK 42)
1 dl Lemongrass extract
350 ml Coconut milk
200 g Green Vegetables, pre-boiled
(e.g., Beans, Peppers, Peas)
1 tbsp Fish Sauce
1 tbsp Soy Sauce
Some Stock (optional, if sauce is thick)
A few Curry leaves (or Basil leaves), roughly chopped
Salt
½ B Coriander, roughly chopped, for garnish