How To Make Green Curry Chicken?

Prepare to embark on a flavorful journey with Green Curry Chicken, a cherished classic of Thai cuisine. This dish combines tender chicken with a rich blend of aromatic herbs and spices, simmered in a creamy coconut milk base. The vibrant green colour of the curry comes from fresh green chillies, which provide a satisfying kick of heat, perfectly balanced by the sweet and savoury notes of lemongrass, galangal, and fish sauce.

What makes Green Curry Chicken truly special is its complex flavour profile. Each bite offers a delightful contrast between the creamy, rich texture of the curry and the fragrant, aromatic spices. It’s a dish designed to impress even the most discerning palate. If you’re looking to elevate your dinner routine, why not try Green Curry Chicken and discover the magic of Thai flavours for yourself?

What Makes Green Curry Chicken Unique?

Thai Green Curry Chicken is celebrated for its striking visual appeal and distinctive flavour profile. The vibrant green colour of the curry, derived from fresh green chillies, immediately captures attention and hints at the bold flavours to come. This vivid hue is not only aesthetically pleasing but also indicative of the fresh and lively ingredients used in the dish.

The complexity of Green Curry Chicken’s flavour is a testament to the unique blend of ingredients in its curry paste. Fresh green chillies, lemongrass, galangal, and shrimp paste combine to create a multi-layered taste experience that balances spiciness, sweetness, sourness, and saltiness. This intricate flavour profile is what sets the dish apart from other curries and makes it a favourite in Thai cuisine.

A key element that defines Thai Green Curry Chicken is its creamy coconut milk base. The coconut milk adds a rich, velvety texture and a subtle sweetness that complements the heat of the green chillies. This creamy foundation helps to smooth out the spiciness of the curry while enhancing the overall depth of flavour.

Furthermore, the dish incorporates a variety of fresh and aromatic ingredients. Herbs such as Thai basil and kaffir lime leaves, along with vegetables like bell peppers and bamboo shoots, contribute additional layers of fragrance and texture. These elements come together to create a curry that is not only flavorful but also satisfying and full of diverse textures.

In essence, Green Curry Chicken’s unique combination of vibrant color, complex flavors, creamy texture, and aromatic ingredients makes it a standout dish in Thai cuisine, offering a sensory experience that is both memorable and delightful.

Cooking Estimations

• Prep Time: 20-30 minutes

• Cook Time: 20-30 minutes

• Total Time: 40-60 minutes

Ingredients

Thai Green Curry paste:

• 10-15 green Thai chillies, deseeded and chopped
• 3-4 stalks lemongrass, chopped
• 3-4 shallots, chopped
• 6-8 garlic cloves, chopped
• 1 thumb-sized piece of galangal, chopped
• 1-2 tablespoons shrimp paste
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon white peppercorns
• 1/2 teaspoon salt
• 1-2 tablespoons vegetable oil

Thai Green Curry Chicken:

• 1 can (14 oz) coconut milk
• 1 pound boneless, skinless chicken breast or thigh, cut into bite-size pieces
• 2 tablespoons vegetable oil
• 3-4 tablespoons Thai green curry paste (adjust according to your preferred level of spiciness)
• 1 cup chicken broth
• 1 cup sliced bamboo shoots (fresh or canned)
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1/2 cup Thai basil leaves (or regular basil leaves)
• 1-2 kaffir lime leaves (optional)

Optional Tips for Perfect Green Curry Chicken

1. Use Fresh Ingredients: For the best flavour, use fresh herbs and vegetables. Freshly chopped lemongrass, galangal, and chillies will significantly enhance the taste of your green curry paste.
2. Adjust the Spice Level: If you prefer a milder curry, reduce the number of green chillies or remove the seeds, which contain most of the heat. Conversely, if you like it spicier, keep the seeds and add more chillies.
3. Balance the Flavours: Thai cuisine is all about balancing sweet, salty, sour, and spicy. Taste your curry as you cook, and adjust the fish sauce, palm sugar, and lime juice to suit your preference.
4. Use High-Quality Coconut Milk: The richness of the curry largely depends on the quality of the coconut milk. Opt for full-fat coconut milk for a creamier and richer texture.
5. Cook the Curry Paste Thoroughly: When stir-frying the curry paste, make sure to cook it until it’s fragrant. This step is crucial as it helps to release the full flavour of the spices and herbs.
6. Don’t Rush the Simmering: Allow the curry to simmer gently. This helps the flavours to meld together and the chicken to become tender and juicy. Avoid boiling the curry as it can cause the coconut milk to separate.
7. Cut Chicken Uniformly: Cut the chicken into uniform bite-sized pieces to ensure even cooking. This helps the chicken cook evenly and absorbs the curry flavours well.
8. Incorporate Kaffir Lime Leaves: Adding kaffir lime leaves gives the curry a distinctive citrus aroma and flavour. If you can’t find fresh leaves, dried or frozen ones can be used as an alternative.
9. Garnish with Fresh Herbs: Just before serving, garnish the curry with fresh Thai basil leaves. This adds a fresh, vibrant touch to the dish and enhances its aroma.
10. Pair with Steamed Rice: Serve the green curry chicken with steamed jasmine rice to absorb the delicious curry sauce. The mild flavour of the rice complements the bold flavours of the curry perfectly.

By following these tips, you can ensure that your Green Curry Chicken is not only authentic but also bursting with the complex and delightful flavours that make this dish a favourite in Thai cuisine. Enjoy your culinary adventure!

Instructions

Thai Green Curry paste:

1. Begin by deseeding and chopping the green Thai chillies. Wear gloves or put a plastic bag over your hand to prevent the chilli seeds from getting on your skin.
2. Chop the lemongrass into small pieces, removing the tough outer layers.
3. Peel and chop the shallots and garlic.
4. Peel and chop the galangal into small pieces.
5. Heat a small pan over low heat and add the shrimp paste. Toast the shrimp paste for a few minutes until it becomes fragrant.
6. Pound the toasted shrimp paste in a mortar and pestle until it becomes a paste.
7. Add the chopped chillies, lemongrass, shallots, garlic, and galangal to the mortar and pound until the ingredients become a paste.
8. Add the ground coriander seeds, ground cumin, white peppercorns, and salt to the mortar and pound until the ingredients are well combined.
9. Slowly add the vegetable oil to the mortar while pounding until the paste becomes smooth.
10. Transfer the paste to an airtight container and store it in your refrigerator or freezer until ready to use.

Thai Green Curry Chicken:

1. Prepare the chicken: Cut the chicken into bite-size pieces and set it aside.
2. Heat the oil: Heat a large pot over medium-high heat and add the vegetable oil. Let the oil heat up for a minute or two.
3. Add the curry paste: Once the oil is hot, add the Thai green curry paste to the pot. Stir-fry the curry paste for 1-2 minutes until it becomes fragrant. This helps to release the flavours and aromas of the curry paste.
4. Add the chicken: Add the chicken to the pot and stir-fry for 3-4 minutes until it is cooked through. Make sure that the chicken is evenly cooked on all sides.
5. Add the coconut milk and chicken broth: Pour in your coconut milk and chicken broth. Stir well to combine with the chicken and curry paste. The coconut milk helps to create a creamy and rich base for the curry, while the chicken broth adds extra depth and flavour.
6. Add the vegetables: Add the sliced bamboo shoots and red and green bell peppers into your pot. Stir well to combine with the chicken and curry sauce. This adds colour, texture, and nutrition to the dish.
7. Add the seasonings: Add the fish sauce and palm sugar to the pot. Stir well to combine. The fish sauce adds saltiness and umami to the curry, while the palm sugar adds a hint of sweetness to balance the spiciness of the curry paste.
8. Simmer the curry: Reduce the heat to medium-low and allow the curry simmer for 10-15 minutes until all the vegetables have been thoroughly cooked and the flavours have melded together. Keep an eye on the curry to ensure it doesn’t boil over.
9. Add the herbs: Add the Thai basil leaves and kaffir lime leaves (if you are using them) to the pot. Stir well to combine. The Thai basil leaves add a fragrant and herbaceous note to the curry, while the kaffir lime leaves add a citrusy and floral aroma.
10. Serve and enjoy: Serve the Thai green curry chicken hot over steamed rice or noodles. Garnish with additional herbs, if desired.

Serving Suggestions for Green Curry Chicken

Enhancing your Green Curry Chicken dining experience involves pairing it with complementary sides and garnishes that elevate its rich and complex flavours. Here are some delightful serving suggestions to make your meal even more enjoyable:

Suggestion	Description
Steamed Jasmine Rice	Classic accompaniment that absorbs the rich and creamy curry sauce perfectly, with a subtle fragrance and slightly sticky texture.
Coconut Rice	Adds an extra layer of flavour; the slight sweetness and richness of coconut-infused rice complement the curry beautifully.
Rice Noodles	Soaks up the curry sauce, creating a delicious and satisfying meal.
Quinoa or Brown Rice	Healthier alternative with a nutty flavour and extra nutrients, adding a wholesome touch to the dish.
Crispy Roti or Naan	Provides a different texture and is perfect for scooping up the flavorful sauce.
Fresh Vegetables	A side of fresh, crunchy vegetables like cucumber slices, carrot sticks, or a simple green salad adds a refreshing contrast to the rich curry.
Pickled Vegetables	Offers a tangy and crunchy complement, balancing the richness of the curry.
Herb Garnish	Fresh herbs like Thai basil, cilantro, or mint add a burst of freshness and vibrant colour to the curry.
Lime Wedges	Provides an extra zesty kick; a squeeze of fresh lime juice brightens the flavors and adds a delightful citrus note.
Thai Iced Tea	Refreshing beverage that helps balance the spiciness of the curry and provides a cooling effect, enhancing the overall dining experience.

By incorporating these serving suggestions, you can create a well-rounded and enjoyable dining experience with Green Curry Chicken. Each option offers a unique twist, complementing the rich and complex flavours of this beloved Thai dish.

Summary

And there you have it! You can create an authentic and flavorful Thai Green Curry Chicken at home with these detailed instructions. Feel free to experiment with different ingredients and seasonings to make your own dish. To summarise, making green curry chicken is a delectable and direct process that can be relished in the comfort of one’s home. 

However, for those who wish to experience the full range of Thai flavours and ingredients, visiting an authentic Thai restaurant in Kepong, such as Soi 55, is highly recommended. This restaurant specialises in traditional Thai cuisine, including mouth-watering green curry chicken, which is not only authentic but also prepared with fresh and high-quality ingredients.

Whether you choose to cook your own Green Curry Chicken at home or explore our extensive Thai food menu at Soi 55 for more mouthwatering, authentic dishes, this delicious meal is sure to delight everyone.