Thai Green Curry with Chicken is one of Thailand’s most beloved dishes, known for its vibrant color, rich coconut base, and bold combination of herbs and spices. The dish strikes a perfect balance between spicy, sweet, savory, and creamy, making it a favorite in Thai cuisine. This dish’s distinct flavor comes from the green curry paste, made from fresh ingredients like green chilies, lemongrass, and Thai basil. Paired with tender chicken and vegetables, Thai green curry offers a comforting yet exciting meal that brings the flavors of Southeast Asia to your table.
The Origins of Thai Green Curry
Green curry, or "Gaeng Keow Wan" in Thai, is thought to have originated in Central Thailand. It’s known for its bright green color, derived from fresh green chilies, which sets it apart from other curries like red or yellow. While the intensity of the heat can vary, traditional green curry tends to be spicy yet balanced by the sweetness of coconut milk and the freshness of herbs. Over time, green curry has gained popularity beyond Thailand, becoming a favorite in kitchens and restaurants worldwide.
Thai Green Curry with Chicken Recipe
Ingredients:
For the Green Curry Paste (or use store-bought):
4-5 green Thai chilies (adjust for spice level)
1 stalk lemongrass, finely chopped
1 small shallot, chopped
4 cloves garlic
1-inch piece of galangal or ginger, sliced
Zest of 1 lime
1 tablespoon shrimp paste (optional)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorns
A handful of fresh cilantro stems
A handful of fresh Thai basil leaves
1-2 tablespoons water (to help blend)
For the Curry:
1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon vegetable oil or coconut oil
2 cups (480ml) coconut milk (full-fat for a richer curry)
1 cup (240ml) chicken broth or water
2-3 tablespoons green curry paste (adjust to taste)
1 tablespoon fish sauce
1 tablespoon palm sugar (or brown sugar)
1-2 kaffir lime leaves (optional)
1 small eggplant, cut into chunks
1 red bell pepper, sliced
A handful of fresh Thai basil leaves
Fresh lime wedges (for serving)
Jasmine rice (for serving)
Instructions:
Step 1: Make the Green Curry Paste
Toast the spices: In a small dry pan, toast the coriander seeds, cumin seeds, and white peppercorns over medium heat for a minute or two until fragrant. Remove from heat and let cool slightly.
Blend the paste:
Using a mortar and pestle or a food processor, pound or blend the toasted spices along with the green chilies, lemongrass, shallots, garlic, galangal, lime zest, shrimp paste, cilantro stems, and basil leaves. Blend until a smooth paste forms.
Add a little water if needed to help blend. Set aside.
(Note: You can use store-bought green curry paste for convenience, but homemade paste delivers fresher flavors.)
Step 2: Cook the Curry
Heat the oil:
In a large skillet or wok, heat the vegetable or coconut oil over medium heat. Add 2-3 tablespoons of the green curry paste (more or less depending on your spice preference) and sauté for 1-2 minutes until fragrant.
Add the chicken:
Add the chicken pieces to the pan and stir to coat them with the curry paste. Cook for 3-4 minutes until the chicken begins to brown.
Add the coconut milk:
Pour in the coconut milk and chicken broth. Stir to combine, scraping up any bits of curry paste from the bottom of the pan. Add the fish sauce, palm sugar, and kaffir lime leaves, if using. Bring the mixture to a gentle simmer.
Add the vegetables:
Once the curry begins to simmer, add the eggplant and bell peppers. Continue cooking for about 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
Adjust seasoning:
Taste the curry and adjust the seasoning as needed, adding more fish sauce for saltiness, sugar for sweetness, or curry paste for heat.
Add Thai basil:
In the final minutes of cooking, stir in a handful of fresh Thai basil leaves. Let the curry simmer for another minute or two, allowing the basil to release its flavor.
Step 3: Serve
Garnish and serve:
Serve the Thai green curry over steamed jasmine rice, and garnish with extra Thai basil leaves and a squeeze of lime juice. The lime adds a bright, citrusy touch that enhances the overall flavor of the dish.
Enjoy:
Pair with a cold Thai iced tea or a light beer for an authentic dining experience.
Tips for the Perfect Thai Green Curry:
Control the Spice:
Green curry can be quite spicy due to the fresh green chilies. If you prefer a milder version, reduce the number of chilies or deseed them before blending.
Coconut Milk:
Use full-fat coconut milk for a creamier, richer curry. If you want a lighter version, you can use light coconut milk, but it will slightly reduce the richness of the dish.
Protein Alternatives:
While chicken is the most popular choice, you can easily substitute it with shrimp, tofu, or even beef for different variations of the dish.
Vegetables:
Feel free to experiment with different vegetables like zucchini, green beans, or bamboo shoots to make the dish your own.
Conclusion
Thai Green Curry with Chicken is a delightful dish that brings together the bold flavors of Thailand in a comforting, aromatic meal. The vibrant green curry paste combined with creamy coconut milk and tender chicken creates a harmonious blend of spicy, sweet, and savory notes. Whether you make the curry paste from scratch or use a store-bought version, this dish is sure to impress and satisfy your craving for Thai cuisine. Enjoy with jasmine rice and a dash of lime for an authentic and delicious meal!
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