Thai Green Curry Chicken
Servings: 6 people
Calories: 483kcal
This Thai Green Curry Chicken is so satisfying and so wonderful, it's just incredible. Making the green curry paste from scratch makes all the difference. Build the intensity of the heat by the types and quantity of chilies you use. We like some heat, so we go with 3 serrano chilies (with about 90% of the seeds removed), but if you want it even hotter, go with true green Thai chilies, if you want less heat, reduce the number of chilies used.
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Equipment
- Wok, or large sturdy skillet
Ingredients
For the Green Curry Paste
- 3 green chilies such as Serrano, or Thai Green, or Jalapeno, stems and most seeds removed
- 1 shallot diced
- 4 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 1 lemongrass fresh, chopped
- 1½ teaspoon coriander ground
- 1 teaspoon white pepper ground
- 2 tablespoon soy sauce
- 3 tablespoon fish sauce plus more, to taste
- 1 tablespoon sugar
- 3 tablespoon unsweetened coconut milk
For the Green Curry Chicken
- 2 tablespoon vegetable oil
- ½ cup unsweetened coconut milk there will be some left from the can for garnishing
- 1½ lbs chicken thighs boneless and skinless, roughly chopped
- 1 zucchini cut into thick chunks
- 8 kaffir lime leaves cut into thin strips
- ½ cup Thai basil fresh, roughly chopped, for garnish
- 2 limes cut into wedges, for serving
Jasmine Rice
- 1 cup Jasmine rice
- 2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon salt
Instructions
- Place all green curry paste ingredients in a food processor. Process until fragrant and smooth. Set aside.3 green chilies, 1 shallot, 4 cloves garlic, 1 tablespoon ginger, 1 lemongrass, 1½ teaspoon coriander, 1 teaspoon white pepper, 2 tablespoon soy sauce, 3 tablespoon fish sauce, 1 tablespoon sugar, 3 tablespoon unsweetened coconut milk
- Heat a wok or large frying pan over high heat and add the oil. Swirl the heated oil around.2 tablespoon vegetable oil
- Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
- Add about ¾ of the remaining coconut milk (about ½ cup), leaving the rest for later.½ cup unsweetened coconut milk
- Stir-fry together with the paste, blending the two.
- Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.1½ lbs chicken thighs
- Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
- Add the zucchini and the strips of lime leaves, stirring well to incorporate.1 zucchini, 8 kaffir lime leaves
- Simmer for another 3 minutes.
- Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil and lime wedges on the side.½ cup Thai basil, 2 limes
- Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
- Serve with jasmine rice (see instructions below).
Jasmine Rice
- Rinse rice.1 cup Jasmine rice
- Combine the rice and water in a pot, add the butter and salt and bring to a boil.2 cups water, 1 tablespoon unsalted butter, 1 teaspoon salt
- Reduce heat, cover, and let simmer for 18 - 20 minutes.
- Remove from heat, fluff with fork and serve.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
See the blog post for substitutions for many of the ingredients.
Leftovers will keep covered in the fridge for up to 5 days. Reheat in the microwave on HIGH in increments of 1 minute, until heated through, or heat in a skillet on the stove, adding chicken broth (about ½ cup) until heated through.
Nutrition
Calories: 483kcal | Carbohydrates: 36g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1606mg | Potassium: 528mg | Fiber: 3g | Sugar: 6g | Vitamin A: 332IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg