📖 4 mins read

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style

Thai green curry that is very aromatic and beautiful to serve (great for entertaining!). The key to good green curry is in not only using the right ingredients, but knowing when to add them.

Because this curry is made the same as in Thailand (on your stovetop), I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste. ENJOY!

NOTE: To get kaffir lime leaves, they can be purchased fresh, frozen, or dried from Thai or Vietnamese food stores (some Chinese food stores carry them while others do not).

A few of the larger regular supermarket chains in the US and Canada are also starting to sell lime leaves – look for them in the fresh herbs section. In Asian food stores, you’ll find them either in the fresh produce section alongside the other herbs, or in the freezer section. You can also order them online: Buy Kaffir Lime Leaves- and get them on amazon

Easy Thai Green Curry Recipe That is Simmered to Authentic Perfection

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Prep Time 20

Cook Time 18

Total Time 38

Cuisine: Easy Thai Recipes

Ingredients Method

Ingredients

1 to 1.5 lbs. about 0.7 kg boneless chicken thigh or breast, cut into chunks
1 can coconut milk
4 kaffir lime leaves OR substitute 1 tsp. grated lime zest
1 red bell pepper seeded and cut into chunks
1 zucchini sliced lengthwise several times, then cut into chunks
generous handful fresh basil
2 Tbsp. coconut oil or other vegetable oil
GREEN CURRY PASTE:
4 small green Thai chilies OR substitute 1 to 2 jalapeno peppers
1/4 cup shallot OR purple onion diced
4 cloves garlic minced
1 thumb-size piece galangal OR ginger grated
1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass
1/2 tsp. ground coriander
1/2 tsp. ground cumin
3/4 to 1 tsp. shrimp paste
1 loose cup fresh coriander/cilantro leaves and stems, chopped
1/2 tsp. ground white pepper can be purchased at some supermarkets, OR at Asian food stores
3 Tbsp. fish sauce
1 tsp. brown sugar
2 Tbsp. lime juice

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Method

Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk.
Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
Serve this curry in bowls with rice served separately, allowing guests to add their own.
Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!