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Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry
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Green Thai Chicken Coconut Curry is a vibrant and creamy dish that perfectly balances spicy, aromatic herbs, tender chicken thighs, and rich coconut milk. This authentic Thai recipe is quick to prepare and packed with fresh green chilies, Thai basil, and lime juice, delivering a restaurant-quality meal that is both wholesome and flavorful.

Ingredients

Scale

Protein

  • 500g boneless, skinless chicken thighs, chopped into bite-sized pieces

Curry Base

  • 2 tablespoons green curry paste
  • 400ml coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon palm or brown sugar
  • 2 tablespoons cooking oil (vegetable or coconut oil)

Herbs and Spices

  • Handful of fresh Thai basil leaves
  • 2–3 fresh green chilies, sliced (adjust to taste)
  • 1 tablespoon lime juice

Vegetables (Optional)

  • 1 small eggplant, cubed or
  • 100g bamboo shoots or
  • 100g green beans, trimmed

Instructions

  1. Prep Your Ingredients: Chop the chicken into bite-sized pieces, slice the green chilies, and rinse the Thai basil leaves. Prepare any optional vegetables by washing and cutting them as desired to ensure a smooth cooking process.
  2. Sauté the Curry Paste: Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the green curry paste and fry for 1-2 minutes until fragrant, releasing the aromatic oils that form the flavor base of the curry.
  3. Add Chicken and Coat It Well: Add the chopped chicken thighs to the pan, stirring to coat each piece thoroughly with the green curry paste. Cook until the chicken turns white on the outside, searing it to lock in juices.
  4. Pour in Coconut Milk and Simmer: Pour the coconut milk into the pan and stir well to combine. Bring it to a gentle simmer and allow the chicken to cook through while the sauce thickens slightly, forming a rich and creamy base.
  5. Season and Add Vegetables: Stir in the fish sauce and sugar for seasoning. Add any optional vegetables now and simmer everything together for 5-7 minutes until the vegetables are tender and flavors meld harmoniously.
  6. Finish with Fresh Herbs and Lime: Remove the curry from heat. Stir in fresh Thai basil leaves and squeeze in lime juice to brighten the dish with fresh herbal aroma and tangy notes, serving immediately for best flavor.

Notes

  • Use fresh green curry paste, either homemade or store-bought, for optimal flavor.
  • Simmer the curry gently to develop richer, deeper tastes.
  • Adjust the spice level by adding green chilies gradually and tasting as you cook.
  • Choose chicken thighs over breasts to keep the meat juicy and tender.
  • Add Thai basil and lime juice off the heat to maintain their vibrant flavors.
  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Reheat gently on low heat to avoid coconut milk separating, adding a splash of water or coconut milk if needed.

Nutrition

Keywords: Thai green curry, chicken curry, coconut curry, Thai chicken curry, green curry paste, Thai cuisine, spicy curry, coconut milk curry

Find it online: https://marycorner.com/green-thai-chicken-coconut-curry/