Sadia Hussain

Thai Chicken Green Curry Recipe

Fragrant, spicy and creamy Thai green curry served on top of steaming jasmine rice is one of my favorite meals. Thai green curry is quick and easy to make, so it's a regular on our dinner table.

Several years ago, I took a Thai cooking class. The lady who taught the class recommended Aroy-D curry pastes to get that authentic Thai taste. The key is to balance the tastes of the paste, fish sauce (which is essential by the way, so DO NOT leave it out) and palm sugar.


I make Thai green curry with boneless chicken breast, but you can switch it with any protein you like. I am not committed to particular vegetables; they're usually what I feel like eating on the day or what I have in my fridge. So...tweak away with my recipe below.

Thai Chicken Green Curry Recipe

Sadia Hussain

SERVES

4

TOTAL TIME

40 Minutes

INGREDIENTS

  • Cooking oil

  • 2 garlic cloves, finely chopped

  • 1 inch ginger, peeled and grated

  • 2 large boneless chicken breasts cut into thin strips or cubes


For the curry

  • 3-4 tablespoons green curry paste

  • 2 tablespoons fish sauce

  • 2 tablespoons palm sugar or 1 tablespoon sugar

  • 1/2 cup chicken stock or water (I use a chicken stock cube in hot water)

  • Cooking oil

  • 1 stalk lemongrass, bruised and cut in medium pieces

  • 5-6 kaffir lime leaves

  • 1 inch piece galangal or ginger, sliced

  • 4-5 whole button mushrooms

  • 4-5 small eggplant, cut in half

  • 2 cans full fat coconut milk

  • A small bunch fresh, green peppercorns

  • A few bunches of tiny eggplants

  • A handful of snow peas

  • A handful of asparagus

  • 2 Thai red chilies, slit half way

  •  A handful of fresh basil leaves (optional)

METHOD

  1. In a large pan, heat oil and sauté garlic and ginger for a few minutes.

  2. Add chicken and fry on high heat for 5 minutes. Remove chicken from pan and set aside.

  3. In a medium bowl, mix green curry paste, fish sauce, palm sugar and chicken stock. Taste to see if you want to add more fish sauce or palm sugar.

  4. In the same pan, heat oil and fry lemongrass, lime leaves, galangal, mushrooms and eggplants for a few minutes.

  5. Add sauce and fry for a few minutes. Eggplants should be getting soft.

  6. Add coconut milk, simmer for few minutes. Add chicken and simmer for a few more minutes.

  7. Add fresh peppercorns, tiny eggplants, snow peas, asparagus and red chilies.

  8. Add basil leaves (optional).

Tips and Bits

You can use one can coconut milk and one can coconut cream if you like a thicker gravy.


You may want to add a pinch of salt.


Handle Thai red chilies with caution. Use gloves or be careful not to touch the seeds. Wash hands well with soap.


I like my veggies firm. If you prefer them soft then simmer for a few minutes once they are added to the curry.

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