Thai Green Chicken Curry

Thai Green Chicken Curry is a type of an Asian curry made out of chicken, vegetables, coconut milk and green curry paste. Its main characteristic is it’s colour which is uncommon for curries which we usually associate with red or orange colours, the green tint is coming from a blended herbs and spices which includes green chillies, lemongrass, garlic, galangal, shrimp paste, kaffir lime peel, coriander, cumin, turmeric and pepper. Traditionally they are made by pounding the ingredients in a mortar and pestle but due to modernization food processors or even ready-made paste are now used.

I love this type of curry it looks mild due to its colour but dont be fooled by its colour as it is packed with flavours from the salty shrimp paste, fruity and fresh lemon grass, sour lime, sweet raw sugar and hot chillies, the combination is just an amazing explosion of flavours in every spoonful.

Thai Green Chicken Curry
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 700g boneless chicken breast or thighs, sliced into bite sized pieces
  • 2 cups button mushrooms
  • 3 tbsp Thai green curry paste
  • 2 cups coconut milk
  • 1 cup coconut cream
  • 3 pcs kaffir lime leaves
  • fish sauce
  • juice from 1 lime
  • 1 tbsp brown sugar or any sweetener of your choice
  • coriander leaves, roughly chopped
  • spring onions, sliced
  • 2 pcs shallots, finely chopped
  • oil
Instructions
  1. In a wok heat up oil then add the green curry paste and shallots, sauté until fragrant.
  2. Add chicken and cook for 3 minutes while continuously stirring.
  3. Add the coconut milk and bring to a boil, simmer in medium heat for 10 minutes.
  4. Add the button mushrooms and kaffir lime leaves then simmer in medium heat for additional 5 minutes.
  5. Add coconut cream bring it to a boil, once boiling turn heat to low and simmer for 5 more minutes.
  6. Add sugar and lime juice then season with fish sauce.
  7. Serve in a deep bowl garnished with coriander and spring onions.

 

26 Responses

  1. C.H says:

    I will definately going to try it!!

  2. LOL You do exactly the same as me, except I don’t add mushrooms, green beans i feel give a great deep green colour against the sauce.

  3. Reblogged this on mynicherach and commented:
    Favorite food everrrrrrrr!!!!!!!

  4. Raymund: I am crazy over curries…This one looks superb!!!! Have a great weekend!

  5. My daughter bought me some green curry paste that I haven’t used yet. I think I’ll start with recipe. :)

  6. Sounds like a delicious dish, especially with the mushrooms!

  7. Eha says:

    [laughing] I always mix my own curry pastes according to what I am going to cook. Oddly enough not that of Thai Green Curry, tho’ that appears on the menu often enough!! I guess I have usually found some ingredient necessary missing :D ! I agree with some readers above: green beans seem a given and I have never used mushrooms – i guess, why not!!!!

  8. Absolutely love thai curries!! Mmmmmm…

  9. Alex says:

    What a beautiful dish. I’d love to try doing it, except that I’m not sure if I can find the Thai green curry paste easily around here.

  10. jlaceda says:

    Of all the Thai curries, green is my favourite! It’s herbaceous, spicy, so flavourful! Simply delicious!

  11. wow your photographs today with the flowers in the background makes it extra pretty!

  12. I can taste the goodness in the bowl!

  13. Gorgeous dish! I love any kind of curry, and Thai ones are some of my faves. Good stuff – thanks.

  14. Tessa says:

    My favorite Thai dish :)!

  15. mjskit says:

    Now you’re talking! I love a good curry dish and this chicken curry looks delicious! Thai curry paste is one of my favorite condiments and I just the flavor it adds to a dish like this!

  16. Hi Raymund, I agree with your thoughts on a good green curry. It can certainly appear deceptive at first, with it’s mild undertone of creamy coconut milk and then suddenly the wallop of fresh spices, or green chillies takes it to another whole level. Looks delicious and perfect fore these autumn nights as they grow more chilly, (no pun intended!)

  17. Kristy says:

    Mmmm! I am drooling Raymund!

  18. Charles says:

    Hi Raymund – I love thai green curry. The flavours are so fresh, and yet at the same time it has that wonderful heat. Sometimes it can be way too strong (I like mine a little more “easy-eating”) but it’s a classic with chicken. Never tried with mushrooms I think – like someone else commented I often add green beans or mangetout!

  19. m says:

    Your recipe looks really creative but the real Thai green curry will never add lime. FYI though.

  20. Beautiful! I make different versions of this, too, and even my picky eater husband loves it as much as I do. :)

  21. Hi Raymund, just wanted to stop by and let you know I made this recipe (combined with Karen’s from Back Road Journal) and we really enjoyed it. So appreciate my blogger friends and all the delicious recipes you have to inspire. :)

  22. Looks good but why add brown sugar. Surely that’s not paleo

  1. September 29, 2013

    […] 9. Thai Green Chicken Curry There are two main curries that dominate in Thailand, red and green. Different regions are famous for different styles, this green chicken curry does a good job of capturing that taste and bringing it to your kitchen. Coconut milk is a must, and they’re combining that with coconut cream to give it even more flavor. You’re also getting mushrooms and onions along with your chicken, so it’s balanced nicely and also gives you your healthy fat from the coconut milk. You can also add additional vegetables as you see fit, to give yourself even more nutrition and to improve your digestion. […]

  2. November 21, 2013

    […] 10. Thai Green Chicken Curry […]

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