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Homemade Thai Green Curry delivers a punch of flavor with its aromatic curry paste, creamy coconut milk, and tender chicken, making it a weeknight dinner you won’t forget. Serve over white rice with some spring rolls and peanut sauce for a complete meal!
Need more homemade Thai deliciousness in your life? Try pad thai or pad kee mao! Both are noodle dishes that are ridiculously good.
Thai Green Curry Recipe
Thai curries are too good to resist. Massaman curry is always a hit, but itâs time that green curry gets the recognition it deserves! Itâs earthy and aromatic, but still has a touch of spice. If youâre not a fan of curries that are too spicy, donât worry! The coconut milk in this dish balances it out perfectly.
Besides that amazing green curry sauce, this dish boasts a tasty combination of juicy chicken pieces and veggies- all cooked until nice and tender! Mushrooms, bell peppers, and snow peas just to name a few. The texture is amazing! Serve this Thai green curry over some freshly steamed white rice and trust me, everyone will be begging for seconds. So good, and just as delicious as takeout.
Ingredients Youâll Need
A lot of these ingredients are pretty easy to find, besides the lemongrass paste and green curry paste. You can get these online or at your local Asian market!
- Green Curry Paste: This vibrant paste packs a punch of flavor with chilies, lemongrass, and spices. It’s the heart of the curry, adding heat and depth.
- Coconut Milk:Â Creamy and rich, coconut milk adds a smooth texture and sweetness to balance the spice. Use full-fat for the best flavor.
- Lemongrass Paste:Â So your green curry has an extra punch of earthy, delicious flavor.
- Garlic & Ginger:Â Aromatic duo to make your curry even more flavorful.
- Chicken Broth:Â Creates a savory base for the curry.
- Lime Juice:Â Brightens up the flavor of the dish.
- Fish Sauce: Savory and slightly salty, fish sauce adds umami depth to the curry.
- Thai Basil:Â Thai basil has a unique licorice-like, fresh flavor that’s perfect for finishing the curry with.
- Chicken Breast:Â Cut into bite-sized pieces that are relatively the same size so they cook at the same rate.
- Vegetables: I used brown mushrooms, red bell pepper, and snow peas.
Tips and Variations
- If you cannot find thai basil, regular basil will work.
- Green curry paste is pretty spicy on itâs own so if you arenât a fan of spice, reduce the amount of green curry paste you use.
Storing Leftover Green Curry
Store leftovers in the fridge in an airtight container for up to 4 days.
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In a medium saucepan, add the green curry paste, coconut milk, lemongrass paste, garlic, and ginger. Saute over medium heat until the sauce has reduced a bit and become aromatic.
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Add in the chicken broth, lime juice, fish sauce, and basil, bring to a simmer and cook for 3-4 minutes then remove from heat.
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In a large skillet, heat the vegetable oil over medium high heat. Salt and pepper the diced chicken and add it to the skillet with the mushrooms, red bell pepper, and snow peas. saute until all sides of the chicken have just seared but not fully cooked, 3-4 minutes.
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Add the curry sauce to the chicken and vegetables, stir to combine and bring it to a simmer, continue to cook until the chicken has fully cooked through and the vegetables are tender.
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Remove the curry from heat and serve over rice with additional basil for garnish.
If you cannot find thai basil, regular basil will work.
Green curry paste is pretty spicy on itâs own so if you arenât a fan of spice, reduce the amount of green curry paste you use.
Calories: 140kcalCarbohydrates: 6gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 49mgSodium: 394mgPotassium: 514mgFiber: 2gSugar: 3gVitamin A: 1113IUVitamin C: 53mgCalcium: 32mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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