Updated September 11, 2017
tablespoon extra-virgin olive oil
tablespoon green curry paste
can (14.5 oz) coconut milk
lb chicken breast or tenders, cut into bite-sized pieces
can (14.5 oz) whole baby corn
cup coarsely chopped cilantro, plus more for garnish
Heat the oil in a large skillet over medium-high. Add the curry paste and press into the oil for about a minute, releasing the fragrance. Whisk in 1/4th cup of the coconut milk until combined with the paste. Then go ahead and pour in the rest. Simmer for 3 minutes.
Add the chicken and simmer for 4 minutes. Then stir in the spinach, red bell pepper, half the scallions, half the cilantro and the corn. Cover and cook another 5 minutes, until the chicken is cooked through.
Remove lid and squeeze in most of the lime juice. Stir to combine.
Serve curry over a helping of rice and garnish with the rest of the cilantro, scallions and another spritz of lime.
More About This Recipe
- There is no life without curry. I know that sounds dramatic and insane or whatever, but:A) Do you even know me at all?andB) Do you even know me at all?I feel like a lot of people are skeered to make curry, but come here. Sit down for a sec. Let's chat about this.Curry is actually eeeee-zzzzzz to pull together. When you buy the pre-made curry paste, it saves you a bazillion hours AND it tastes like a freaking wizard did a magic voodoo dance with his best wand all up in it.Curry is a health amusement park that YOU GET TO DESIGN. Pick your protein. Jam pack it with veggies. Stir in that silky coconut milk.Most importantly, curry is just flat out a cute word to say. Curry curry curry. Pinch your nose and do that.See?Okay now video that and send it to me. Kthanksbye.Serve the delicious-freak-your-face-off curry over some hot cooked jasmine rice. Don't forget: PLENTY of lime juice and more herbs right at the end.That took like half an hour! I'm serious! SO SERIOUS! Okay I'll chill.
Thai Green Curry
Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste! Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste.
Make this with chicken or even entirely meat free. With a sauce this good, you can put anything in it – and it will taste amazing!
- 4 stalks of fresh lemongrass, bottom 4 inches thinly sliced
- 6 jalapeños, seeded and coarsely chopped
- 3 garlic cloves, smashed
- One 2-inch piece of peeled fresh ginger, thinly sliced
- 2 shallots, thinly sliced
- 1/4 cup chopped cilantro
- 1 teaspoon minced lime zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon Thai fish sauce
- 1 tablespoon fresh lime juice
- 3 tablespoons peanut oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
- 1/2 pound shiitake mushrooms, stemmed, caps quartered
- One 14-ounce can coconut milk
- 2 cups chicken stock or low-sodium broth
- 8 lime leaves or one-inch-wide strips of lime zest
- 1 tablespoon brined green peppercorns, drained
- 2 tablespoons Thai fish sauce
- 1 cup chopped cilantro
- 1/2 cup shredded basil
- Steamed rice and lime wedges, for serving
In a food processor, combine all the ingredients and pulse to a paste.
In a large, heavy casserole, heat the peanut oil. Add half of the chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes. Add the coconut milk, stock, lime leaves, peppercorns, 1 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste. Bring to a boil and simmer over low heat for 10 minutes. Return the chicken and any accumulated juices to the casserole. Add 1 tablespoon of the curry paste and simmer for 5 minutes. (Reserve the remaining curry paste for another use.)
Just before serving, add the remaining 1 tablespoon fish sauce, 1/2 cup cilantro and 1/4 cup basil. Serve the chicken curry in deep bowls , with rice and lime wedges.
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- 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
- 1/3 cup vegetable or chicken stock*
- 1/4 cup chopped basil leaves
- 2 to 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 to 4 tablespoons Thai Kitchen® Gluten Free Green Curry Paste
- 2 tablespoons brown sugar
- 1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
- 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Cooked Jasmine Rice
Thai Green Chicken Curry
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.
The Spruce / Diana Chistruga×
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 21g||105%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 2g||9%|
|Total Sugars 3g|
|Vitamin C 28mg||138%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Curries are an essential part of Thai cuisine. Colorful, fragrant, and powered with an army of fresh flavors, curries have many versions, but they all follow some basics and they all rely on some vital ingredients to achieve the classic depth of flavor. Green curry is thick, creamy, filling, and bright. Between red, yellow, or green, the latter is one of the most famous and sought-after dishes—beautifully vibrant thanks to the addition of Thai basil, cilantro, and makrut lime leaf and peel.
Although green curry is usually made with chicken or beef, there are also versions with fish dumplings and others that replace the animal protein for extra firm tofu. A perfect balance of salty, spicy, sweet, and sour, this aromatic Thai green curry is beautiful over jasmine rice, or for a fiber-rich dish, use steamed quinoa instead.
Our recipe uses the classic protein of chicken and has all the easy instructions to make the curry paste from scratch by combining an assortment of fresh and dried herbs with fish sauce and coconut milk in a food processor. For a perfect dish, be mindful of cutting the chicken into smaller pieces so the meat can be cooked thoroughly and soak up all of the flavors, and to always use full-fat canned coconut milk.
Thai Green Curry with Chicken
Few dishes are as satisfying as a freshly made green curry.
The curry paste itself, made here with fresh cilantro stems, lemongrass, shallot, chilies, and ginger, is a treat to inhale.
Made into an easy rich curry dish with chicken, coconut milk, fresh herbs, and lime, you'll have a stunning dish to admire, smell, and taste.
Fresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple. The reward for this work lies in the flavor – fresh green curry has a vibrant flavor that a store-bought paste just can't match.
Makrut (aka kaffir) lime leaves will likely be the trickiest ingredient to find. They lend a ton a of citrusy pop to the curry paste. They are available in many specialty stores mixed in with the fresh spices that are sold in clam shells. There's really no substitution for this ingredient, so just leave them out if you have trouble finding them.
For ease, this recipe uses skinless, boneless chicken thighs. Even though they are without skin, I like to sear the chicken thighs at the start of cooking to render some of the fat and give the chicken some color and flavor.