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.
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
juice from 1 lime
1 tbsp brown sugar
coriander leaves, roughly chopped
spring onions, sliced
2 pcs shallots, finely chopped
- In a wok heat up oil then add the green curry paste and shallots, sauté until fragrant.
- Add chicken and cook for 3 minutes while continuously stirring.
- Add the coconut milk and bring to a boil, simmer in medium heat for 10 minutes.
- Add the button mushrooms and kaffir lime leaves then simmer in medium heat for additional 5 minutes.
- Add coconut cream bring it to a boil, once boiling turn heat to low.
- Add sugar and lime juice then season with fish sauce.
- Serve in a deep bowl garnished with coriander and spring onions.