Thai Green Chicken Curry. Check Out Thai Green Curry on eBay. Fill Your Cart With Color Today! Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner.
Add chicken breast slices, stirring until coated.
If you're looking for a basic green Thai chicken curry recipe, start here.
Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered "medium" heat) or mild yellow curry paste.
You can cook Thai Green Chicken Curry using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Thai Green Chicken Curry
- Prepare 1-2 tbsp of green curry paste.
- It's 6 of chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips.
- Prepare 400 ml of tin coconut milk.
- Prepare 2 of lime leaves (optional).
- Prepare 2-3 tbsp of Thai fish sauce.
- It's 1-2 tbsp of palm sugar.
- Prepare handful of green beans, trimmed.
- It's 1 of small tin of bamboo shoots.
- You need 1-2 handful of basil leaves.
- Prepare 1 of small cup of spinach juice (optional).
- It's of To serve.
- It's of Thai fragrant rice, cooked according to packet instructions.
If you have a shellfish allergy, compare curry paste ingredient lists--some brands contain shrimp and some don't. Curry paste will keep in the refrigerator for one week or frozen for one month. Green curry paste works particularly well with chicken and seafood. If you prefer, green curry paste is also available to purchase at most supermarkets.
Thai Green Chicken Curry step by step
- Heat a couple tbsps of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant..
- Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides..
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see gorgeous green oil separated from the coconut milk..
- Add green beans and bamboo shoots..
- Add spinach juice (for more beautiful green in the curry. This is my special touch as it will make the curry sauce rich in green colour) you can simply blend it with food blender and use just the juice. Then continue to simmer for 2-3 minutes.
- Stir regularly, until just tender. Add some basil leaves at the last minute and stir well..
- To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry..
If you love Thai food, I am sure you know Thai curries, named after the color of the curry paste used to make the curry, for examples: red curry and yellow curry. There are also Panang curry, Jungle curry, Massamam curry, etc.. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Save time by using ready-made paste in this truly tasty Thai green curry. Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste.