Chicken Green Curry
Learn how to make an authentic, quick and easy chicken green curry. Packed with tips from a Thai cook. You’ll amaze your friends with this infamous Thai classic.
Lunch & Dinner
About this Recipe
By: Cherie Jones
Thai green curry (kaeng khio wan – literally sweet green curry) is a curry from Central Thailand. ‘Green’ comes from the colour of the dish, which comes from the use of green chillies in the paste. Once the coconut milk has been added, like any good curry, the shade of green becomes lighter. This is what the ‘sweet’ means in the literal translation; not a reference to the taste, but to the name of the colour – ‘sweet green’ in Thai. Definitely more pungent and hot than milder red curries, this is a favorite around the world.
Many friends asked me to show them an easy and tasty green curry recipe. I’ve been making this for years, so now I can proudly present this recipe for you all to enjoy!
Chicken Green Curry – Ingredients
- 300-350g sliced chicken breast
- 50g green curry paste
- 2 cups + 2 tbsp (about 550ml) coconut milk (for the curry)
- 1/2 cup coconut milk (for cooking the chicken)
- 4-5 whole kaffir lime leaves
- 40g bell peppers
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 100g bamboo shoots
- 5-6 whole basil leaves
- 1/2 cup water
- Thai pea aubergines (if available)
Step by Step Instructions
Cook the chicken breast in 1/2 cup of coconut milk on a medium heat. This will add a wonderful creamy flavour to the chicken, and most importantly, ensure it remains tender and juicy. Remove and set aside once cooked.
Using the same pan, add the curry paste and stir-fry for around 10 seconds, until fragrant.
Add 1 cup of coconut milk, mix with the curry paste, and cook until it splits. With a medium heat, keep stirring and keep patient – it may take up to 15 minutes. Some brands are manufactured not to split, so if you’ve been at this a while and it hasn’t split, don’t worry, just continue on.
Add a pinch of salt, the palm sugar, and the fish sauce. Mix well and continue stirring to ensure the palm sugar dissolves.
Mix in two tablespoons of coconut milk and allow to simmer. Once you have a decent simmer going, add back the chicken. Stir and coat all pieces with the curry sauce. Then add 1/2 cup of water, mix, and bring to the boil.
At this point you can add the Thai pea aubergines, if using. Then add 1 cup of coconut milk, regardless if you added the aubergines or not. Mix and allow to come up to the boil again.
Once it has come up to the boil again, add the kaffir lime leaves. Mix well, then add the bell peppers and bamboo shoots. Just before serving, add the basil.
Serve and enjoy with steamed Jasmine rice, white rice noodles, or roti, an Indian style flatbread.