The unique blend of green chilli peppers, garlic, galangal, lemon grass, kaffir lime leaves, coriander, and other ingredients, creates a complex flavour that is both spicy and sweet and perfectly balanced with the richness of coconut milk.

Thai Green Curry is traditionally made with meat, such as chicken, beef, or pork, and vegetables like green beans, bamboo shoots, and eggplant, all simmered together in a flavourful broth.

The key to this dish’s success is the preparation of the green curry paste, which is made by blending the ingredients to create a flavourful base. The paste is then combined with the coconut milk and the rest of the ingredients to create a rich, aromatic, and delicious curry.

Thai Green Curry is a must-try for anyone who loves Thai food. Follow our tried and tested Thai Green Chicken Curry recipe and create this Thai magic in your kitchen today.

Thai Green Chicken Curry Recipe

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves 4

Ingredients

1 ½ cups full-fat coconut milk divided

3 tablespoons green curry paste

200 ml chicken stock, unsalted

450 g chicken thigh cut into 1-inch pieces (skinless and boneless)

3 tablespoon palm sugar

2 tablespoon fish sauce

4-5 kaffir lime leaves

1½ cup bamboo shoots slices, canned

1 cup Thai basil

¼ red bell pepper, julienned

For making Green Thai Curry Paste

1 tablespoon coriander seeds, dry roasted in a pan

1 teaspoon cumin seeds, dry roasted in a pan

½ teaspoon white peppercorns

15 Thai green chillies

15 Thai basil leaves, finely julienned

2 teaspoon kaffir lime zest, finely chopped

2 tablespoon garlic, finely chopped

3 tablespoon lemongrass, thinly sliced

2 tablespoon coriander stems, finely chopped

1 tablespoon galangal, finely chopped

3 tablespoon shallots, finely chopped

1 teaspoon fermented shrimp paste

Salt to taste

Traditionally all the ingredients are pounded into a paste using a pestle and mortar. For the authentic taste hand pounding is recommended but for convenience’s sake, you can grind it in a mixer grinder to a thick paste. Use the quantity as needed, and the rest can be frozen later.

Instructions

• Heat 1 cup of coconut milk until thick. Coconut oil will start to separate from the coconut milk.
• Add the prepared green curry paste and sauté, stirring over medium heat for about 2-3 minutes.
• Add chicken thigh pieces and stir. Add kaffir lime leaves, chicken stock, remaining coconut milk, palm sugar and fish sauce. Bring to a gentle boil and turn down the heat to a simmer. Let it cook until the chicken is fork-tender. It will take about 15 minutes.
• When done simmering, add bamboo shoots and pepper and bring to a boil. Let it cook for a minute, and remove it from the heat. Add the Thai basil and serve it with jasmine rice.

Spices and vegetables make it tasty, and it becomes super nourishing when it’s balanced with chicken. Jasmine rice is the best accompaniment, but plain rice with a wedge of lime also works nicely.

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One of the best things about Thai Green Curry is its versatility. It can be made as spicy or mild as you like, and it can be made with various meats and vegetables, allowing you to customize the dish to suit your tastes.

Thai Green Curry is a great choice whether you are looking for a quick dinner or a dish to impress your guests. It is simple to make yet full of complex and exotic flavours to delight your taste buds.

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