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Asian

Thai Green Chicken Curry

Thai Green Chicken Curry is a vibrant and aromatic dish that exemplifies the rich flavors of Thai cuisine. The creamy coconut milk combined with fragrant green curry paste creates a perfectly balanced sauce that is both spicy and fragrant. Tender pieces of chicken sit comfortably in this luscious curry, making it an ideal choice for both casual weeknights and special gatherings.

This dish's origins trace back to Thailand’s central plains, where aromatic herbs and spices have been cultivated for centuries. Named for its lively green color from fresh herbs and chilies, Thai Green Chicken Curry has become a global favorite. Its unique blend of fresh basil, cilantro, and galangal gives it a distinctive taste that sets it apart from other curries, making it a delightful experience for your palate.

Prep time: 15 minCook time: 20 minTotal time: 35 minCalories: 450 kcal

Thai green chicken curry and roti.jpg by Takeaway is licensed under CC BY-SA 3.0

Ingredients

  • 1 lb chicken breast, sliced into strips
  • 2 tbsp green curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup Thai basil leaves
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 cup green beans, trimmed
  • 2 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • Juice of 1 lime
  • Cooked jasmine rice, for serving

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and cook, stirring, for about 1 minute until fragrant.
  2. Add the minced garlic and grated ginger; sauté for another 30 seconds.
  3. Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
  4. Add the sliced chicken breast to the skillet, stirring to coat with the curry sauce. Cook for about 5-7 minutes until the chicken is cooked through.
  5. Stir in fish sauce, soy sauce, and palm sugar. Adjust seasonings to taste.
  6. Add the sliced red bell pepper and green beans, cooking for another 3-4 minutes until vegetables are tender but still vibrant.
  7. Turn off heat and stir in Thai basil leaves and lime juice. Let the basil wilt slightly.
  8. Serve the Thai Green Chicken Curry hot over steamed jasmine rice, garnished with extra basil if desired.