Thai Green Curry with Chicken Recipe
Thai Green Curry with Chicken is a dish that captures the essence of Thai cuisine with its bold, aromatic flavors and creamy texture. This comforting curry balances the heat of green chilies with the richness of coconut milk, offering a harmonious medley of spices and fresh ingredients. Whether you’re new to Thai cooking or a seasoned enthusiast, this recipe is a straightforward way to bring the taste of Thailand to your kitchen.
Ingredients Breakdown
Every ingredient in Thai Green Curry plays a vital role in building its unique flavor profile. Green curry paste forms the aromatic base, infused with herbs and spices. Coconut milk adds a velvety richness, perfectly complementing the spiciness of the curry. Chicken, the star of the dish, absorbs the curry flavors beautifully while providing a tender texture. Vegetables like eggplant and green beans add vibrant color and crunch, while bamboo shoots, though optional, contribute a delightful texture. Fish sauce enhances the umami depth, and a touch of sugar balances the flavors. The dish is finished with Thai basil for a fresh, aromatic garnish and lime slices for a zesty finish.
If bamboo shoots aren’t readily available, feel free to omit them or replace them with thinly sliced bell peppers. For a milder curry, reduce the number of red chilies or substitute with a sweeter variety like red bell pepper.
Step-by-Step Preparation Guide
Start by organizing all your ingredients to ensure a smooth cooking process. Trim the green beans and dice the eggplant evenly for uniform cooking. Slice the chicken into bite-sized pieces to ensure quick and even cooking. For the basil, gently rinse and pat dry to preserve its fresh aroma.
In the pan, heat vegetable oil and add the green curry paste. Stir continuously to release its fragrance, as this step is crucial for developing a flavorful base. When the paste turns slightly darker and aromatic, you know it’s ready.
Pour in the coconut milk, ensuring it blends thoroughly with the paste. Let it come to a gentle boil, then reduce to a simmer. This process allows the curry’s flavors to deepen and meld together.
Once the base is ready, introduce the chicken. Cook it just until it turns opaque, allowing the protein to absorb the curry’s essence. Add the diced eggplant, trimmed green beans, and optional bamboo shoots. Simmer gently until the vegetables are tender yet vibrant.
Finally, season with fish sauce and sugar, tasting as you go to achieve the perfect balance. Finish by adding the sliced red chilies for a touch of heat and color. Let the curry simmer for a minute or two before serving.
Recipe Tips
Balance the flavors:
Adjust the fish sauce for saltiness and sugar for sweetness to achieve the ideal harmony.
Spice customization:
Vary the chili quantity based on your preference for mild, medium, or spicy curries.
Storing leftovers:
Cool the curry before refrigerating in an airtight container. Reheat gently to preserve the texture of the chicken and vegetables.
What to Serve With This Recipe
Pair Thai Green Curry with fragrant steamed jasmine rice to soak up the creamy sauce. For a change of pace, serve it over rice noodles for a slurp-worthy twist. For a low-carb alternative, cauliflower rice makes a fantastic option. Complement the meal with Thai-style cucumber salad or crispy prawn crackers to add refreshing and crunchy elements to your table.
Frequently Asked Questions
Can I use other types of protein?
Absolutely! Tofu, shrimp, or beef are excellent alternatives that work seamlessly with this curry. Adjust the cooking times accordingly to ensure they are perfectly cooked.
What if I can’t find certain ingredients?
Substitute Thai basil with regular basil and green curry paste with red curry paste if necessary. Bamboo shoots can be replaced with thinly sliced bell peppers for similar texture and color.
How spicy is this curry?
The level of heat depends on the green curry paste and chilies used. For a milder version, use fewer chilies or opt for a mild curry paste.
Presentation and Serving Suggestions
Garnish the curry with a handful of fresh Thai basil leaves for an enticing aroma and vibrant color. Add a few slices of red chili for visual appeal and a sprinkle of lime zest for a citrusy kick. Serve the curry family-style in a large bowl, accompanied by individual bowls of jasmine rice or noodles for a communal dining experience.
Experiment with seasonal vegetables like zucchini, snap peas, or bell peppers to add variety and freshness. Swap the green curry paste for yellow or red curry paste for a different flavor profile. Personalize the curry by adding crushed peanuts or a drizzle of sesame oil for a nutty undertone.
Keep this recipe versatile and adaptable by embracing the flavors and ingredients that best suit your taste and seasonal availability.
Ingredients
1 cup eggplant, diced
1 cup green beans, trimmed
2 tbsp green curry paste
400ml coconut milk
500g chicken breast or thigh, cut into bite-sized pieces
1 cup bamboo shoots (optional)
2 red chilies, sliced
1 tbsp fish sauce
1 tsp sugar
1 tbsp vegetable oil
Fresh Thai basil leaves for garnish
1 lime, sliced (optional)
Instructions
Warm the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and cook for 1–2 minutes, stirring continuously, until the aroma becomes vibrant and intense.
Add the chicken to the pan, ensuring each piece is thoroughly coated in the paste. Sauté for 3–4 minutes, allowing the chicken to lightly sear and absorb the flavors.
Pour in the coconut milk, mixing well to combine with the curry paste. Allow the mixture to come to a gentle boil, then reduce to a simmer for 5 minutes to deepen the flavor.
Incorporate the diced eggplant, trimmed green beans, and bamboo shoots, if using. Let the curry simmer for 7–10 minutes, or until the vegetables are tender but still vibrant in color.
Season the curry by adding fish sauce and sugar, stirring to blend. Adjust the flavor as needed, balancing the saltiness and sweetness to your liking.
Introduce the sliced red chilies, stirring gently into the curry. Let it cook for an additional 2 minutes, ensuring the spices meld perfectly.
Top with fresh Thai basil leaves for a fragrant finish. Serve immediately alongside steamed jasmine rice or rice noodles, and garnish with lime slices for a zesty touch, if desired.
Thai Green Curry with Chicken Recipe
Ingredients
- 1 cup eggplant diced
- 1 cup green beans trimmed
- 2 tbsp green curry paste
- 400 ml coconut milk
- 500 g chicken breast or thigh cut into bite-sized pieces
- 1 cup bamboo shoots optional
- 2 red chilies sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp vegetable oil
- Fresh Thai basil leaves for garnish
- 1 lime sliced (optional)
Instructions
- Warm the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and cook for 1–2 minutes, stirring continuously, until the aroma becomes vibrant and intense.
- Add the chicken to the pan, ensuring each piece is thoroughly coated in the paste. Sauté for 3–4 minutes, allowing the chicken to lightly sear and absorb the flavors.
- Pour in the coconut milk, mixing well to combine with the curry paste. Allow the mixture to come to a gentle boil, then reduce to a simmer for 5 minutes to deepen the flavor.
- Incorporate the diced eggplant, trimmed green beans, and bamboo shoots, if using. Let the curry simmer for 7–10 minutes, or until the vegetables are tender but still vibrant in color.
- Season the curry by adding fish sauce and sugar, stirring to blend. Adjust the flavor as needed, balancing the saltiness and sweetness to your liking.
- Introduce the sliced red chilies, stirring gently into the curry. Let it cook for an additional 2 minutes, ensuring the spices meld perfectly.
- Top with fresh Thai basil leaves for a fragrant finish. Serve immediately alongside steamed jasmine rice or rice noodles, and garnish with lime slices for a zesty touch, if desired.