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Thai green curry with chicken
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5 from 1 vote

Thai green curry with chicken

Green curry is a classic dish of Thai cuisine. Please follow my easy step-by-step instructions to prepare a fragrant dish with chicken and vegetables that everyone can enjoy.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Thai
Keyword: thai green curry
Servings: 4 people
Calories: 918kcal
Author: Jeff

Equipment

  • 1 chopping board
  • 1 knife
  • 1 saucepan 4 litre heavy based preferred
  • 1 wooden spoon
  • 1 heat source stove top or gas burner

Ingredients

  • 550 ml coconut cream
  • 500 g chicken thigh
  • 100 g green curry paste
  • 250 ml coconut milk or 1 cup
  • 30 ml fish sauce or 11/2 tbs
  • 25 Thai basil leaves I generally use one bunch
  • 1 kaffir lime leaf
  • 200 g mixed vegetables bamboo shoots,baby corn, greens
  • 1/4 red onion sliced finely
  • 1 lge red chilli sliced finely
US Customary - Metric

Instructions

  • Add the coconut cream and oil to the saucepan and simmer until the coconut cream reduces and separates
  • Add the green curry paste and fry for 3 or 4 minutes
  • Add the coconut milk and fish sauce and bring to the boil
  • Add the sliced chicken and simmer for 5 minutes until cooked
  • Add the basil leaves, kaffir lime leaf and vegetables and bring to the boil.
  • Garnish with sliced red onion and red chilli and serve

Notes

Use Fresh Ingredients for Maximum Flavor
Use full-fat coconut milk and cream for a rich, creamy texture. I use Mae Ploy. Shake the can well before opening to evenly distribute the cream and liquid.
Adjust the Spice Level.Thai green curry can be quite spicy—control the heat by adjusting the amount of green curry paste.Add chopped fresh green chilies for extra heat or a little sugar to balance spice.
Sauté the Curry Paste First. Frying the curry paste in a bit of oil or in the reduced coconut cream before adding coconut milk helps release its flavours.
Finish with Fresh Herbs & Seasonings.Stir in Thai basil and lime leaves and red chilli at the end for a fragrant finish.
Serve with steamed jasmine rice or rice noodles to soak up the delicious curry.

Nutrition

Calories: 918kcal | Carbohydrates: 21g | Protein: 29g | Fat: 84g | Saturated Fat: 61g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 711mg | Potassium: 986mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6709IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 7mg