Thai Green Curry Chicken
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
483 kcal
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Course
Main Course
Thai Green Curry Chicken
Report
This Thai Green Curry Chicken is so satisfying and so wonderful, it's just incredible. Making the green curry paste from scratch makes all the difference. Build the intensity of the heat by the types and quantity of chilies you use. We like some heat, so we go with 3 serrano chilies (with about 90% of the seeds removed), but if you want it even hotter, go with true green Thai chilies, if you want less heat, reduce the number of chilies used.
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Ingredients
For the Green Curry Paste
- 3 green chilies such as Serrano, or Thai Green, or Jalapeno, stems and most seeds removed
- 1 shallot diced
- 4 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 1 lemongrass fresh, chopped
- 1½ teaspoon Coriander ground
- 1 teaspoon white pepper ground
- 2 tablespoon soy sauce
- 3 tablespoon fish sauce plus more, to taste
- 1 tablespoon sugar
- 3 tablespoon unsweetened coconut milk
For the Green Curry Chicken
- 2 tablespoon vegetable oil
- ½ cup unsweetened coconut milk there will be some left from the can for garnishing
- 1½ lbs chicken thighs boneless and skinless, roughly chopped
- 1 zucchini cut into thick chunks
- 8 kaffir lime leaves cut into thin strips
- ½ cup Thai basil fresh, roughly chopped, for garnish
- 2 limes cut into wedges, for serving
Jasmine Rice
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon salt
Instructions
- Place all green curry paste ingredients in a food processor. Process until fragrant and smooth. Set aside.
- Heat a wok or large frying pan over high heat and add the oil. Swirl the heated oil around.
- Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
- Add about ¾ of the remaining coconut milk (about ½ cup), leaving the rest for later.
- Stir-fry together with the paste, blending the two.
- Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.
- Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
- Add the zucchini and the strips of lime leaves, stirring well to incorporate.
- Simmer for another 3 minutes.
- Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil and lime wedges on the side.
- Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
- Serve with jasmine rice (see instructions below).
Jasmine Rice
- Rinse rice.
- Combine the rice and water in a pot, add the butter and salt and bring to a boil.
- Reduce heat, cover, and let simmer for 18 - 20 minutes.
- Remove from heat, fluff with fork and serve.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- See the blog post for substitutions for many of the ingredients.
- Leftovers will keep covered in the fridge for up to 5 days. Reheat in the microwave on HIGH in increments of 1 minute, until heated through, or heat in a skillet on the stove, adding chicken broth (about ½ cup) until heated through.
Nutrition Information
Show Details
Calories
483kcal
(24%)
Carbohydrates
36g
(12%)
Protein
23g
(46%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
116mg
(39%)
Sodium
1606mg
(67%)
Potassium
528mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
332IU
(7%)
Vitamin C
17mg
(19%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 1606mg | 67% |
| Potassium | 528mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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