Easy Thai Green Chicken Curry

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Thai green curry balances creamy, salty, sweet and spicy in a single pot. Store-bought paste does the heavy lifting, so dinner is on the table in half an hour.

Fry the paste in the thick coconut cream first. That releases its aroma and gives the curry its depth.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: You Le on Unsplash; Photo 2: Sai Kuen Leung on Pexels; Photo 3: Max Griss on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Easy Thai Green Chicken Curry

Author: KP Cooking Method: Simmering Cuisine: Thai Courses: Dinner Recipe Keys: Dairy Free Gluten Free

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4

Description

A creamy coconut green curry with chicken, vegetables and Thai basil. Quick, fragrant and ready in 30 minutes with green curry paste.

Ingredients

Servings

• 400 ml full-fat coconut milk (1 can)
• 3 tbsp Thai green curry paste (brands vary, start with 2 and taste)
• 500 g boneless chicken thighs (1.1 lb, sliced)
• 200 g mixed vegetables (green beans, zucchini, bamboo shoots or eggplant)
• 150 ml water or stock (⅔ cup)
• 1 tbsp fish sauce
• 1 tsp sugar
• 3 kaffir lime leaves (optional)
• Thai or regular basil
• steamed rice (to serve)

Instructions

1. Scoop the thick cream from the top of the coconut milk into a pot and heat on medium. Fry the paste in it for 2-3 minutes until fragrant and the oil separates.
2. Add the chicken and stir for 2 minutes to coat.
3. Pour in the rest of the coconut milk and the water. Add the lime leaves, fish sauce and sugar and simmer gently for 10 minutes.
4. Add the vegetables and simmer 5-7 minutes until just tender and the chicken reaches 75°C / 165°F.
5. Taste and adjust with fish sauce (salt), sugar (sweet) and lime (sour). Stir in the basil.

Note

Do not boil hard; coconut milk can split. Add firmer vegetables first. For a vegetarian version use tofu and soy sauce, but check the paste, since many contain shrimp paste. Keeps 3 days in the fridge.