Thai Green Curry

Enjoy the vibrant and aromatic flavors of Thailand with this Thai Green Curry recipe. Packed with tender chicken, fresh vegetables, and a creamy coconut milk base, it’s a satisfying dish perfect for any occasion.

Ingredients

For the Curry Paste:

• 2 green chilies, deseeded
• 1 shallot, chopped
• 2 garlic cloves
• 1-inch piece of ginger, peeled
• 1 stalk lemongrass, trimmed and chopped
• 1/2 cup fresh cilantro leaves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon fish sauce
• Zest and juice of 1 lime

For the Curry:

• 2 tablespoons vegetable oil
• 500g chicken breast or thighs, cut into bite-sized pieces
• 1 can (400ml) coconut milk
• 1 cup chicken stock
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, green beans)
• 1 tablespoon brown sugar
• 2 tablespoons fish sauce
• Fresh basil leaves for garnish
• Steamed jasmine rice, for serving

Instructions

Step 1: Make the Curry Paste

1. Combine all curry paste ingredients in a food processor or blender.
2. Blend until smooth, adding a splash of water if needed to reach a paste-like consistency.

Step 2: Cook the Chicken

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the curry paste and cook for 2-3 minutes until fragrant.
3. Add the chicken pieces and stir-fry until lightly browned on all sides.

Step 3: Simmer the Curry

1. Pour in the coconut milk and chicken stock. Stir well.
2. Add the vegetables, brown sugar, and fish sauce.
3. Bring to a gentle simmer and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 4: Serve

1. Garnish with fresh basil leaves and serve hot with steamed jasmine rice.

Tips

• Adjust the spiciness by adding more or fewer chilies.
• Substitute chicken with shrimp, tofu, or beef for a different protein option.
• Make the curry paste in advance and store it in the fridge for up to a week.

You can visit our Grandma’s Recipes section for even more delicious recipes.

FAQ

Q: Can I freeze Thai green curry?

A: Yes! Allow the curry to cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop.

Q: What vegetables work best for this dish?

A: Bell peppers, zucchini, green beans, eggplant, and bamboo shoots are excellent choices.

Q: Can I make this curry vegetarian?

A: Absolutely! Replace chicken with tofu and use vegetable stock instead of chicken stock.