Thai Green Curry Chicken
This fragrant and flavorsome Thai green curry chicken recipe is the best you will find outside Thailand!
Equipment
- blender/ food processor/ stick blender
- large, heavy-bottomed skillet
Ingredients
- 2 lbs chicken breasts (approx 1kg) (skinless, boneless, cut into ½ inch cubes)
- 2 cups coconut milk (approx 500ml or 17 fl oz)
- 6 kaffir lime leaves (fold to break & release flavor, but keep as full leaves, where possible)
- 4 shallots (trimmed, chopped)
- 4 tablespoons olive oil
- 4 cloves garlic
- 3 stalks lemongrass (trimmed and sliced)
- 2 small* green chillies (de-seeded & finely chopped)
- 1 medium onion (chopped)
- 1 medium green pepper (capsicum) (de-seeded & cut into thin strips)
- 1 cup cilantro (coriander) (fresh is best)
- 1 cup green beans
- 1 cup snow peas (mangetout)
- 1 cup baby corn (halved diagonally)
- ½ cup basil (fresh is best)
- 1 tablespoon ginger (a fresh knob, peeled)
- 1 tablespoon galangal (a fresh knob, peeled)
- 1 tablespoon cilantro (coriander) seeds
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 limes (cut into wedges, to serve)
- few sprigs cilantro/ coriander (to garnish)
Instructions
- In a blender/ food processor, you are going to make a curry paste. Add: garlic, lemongrass, ginger, galangal, cilantro/ coriander seeds, chillies, ½ cup basil, ½ cup cilantro/ coriander, black pepper.
- Blend until a smooth paste forms. You will need to scrape the sides down with a spatula.
- When you have a paste, spoon it into a large bowl.
- Add the raw, diced chicken breast cubes to the bowl.
- Stir until all chicken is coated with curry paste.
- Cover with clingfilm and refrigerate for 60-90 minutes.
- After the chicken has marinated, remove from refrigerator.
- In a large, heavy-bottomed skilled, heat the olive oil over a medium heat.
- When the oil is hot, add the onion and stir for 1 minute.
- Add the marinated chicken and stir for 2 minutes.
- Scrape the marinating bowl so that all the green curry paste is in the hot skillet with the chicken and onion, and stir.
- Add kaffir lime leaves.
- When the chicken has begun to sear (seal & brown), start adding the coconut milk a little at a time, stirring, then adding a little more.
- When all the coconut milk has been added, reduce the heat slightly and allow to simmer for 5 minutes.
- Add in the beans, snowpeas (mangetout), baby corn, and green pepper (capsicum), then stir.
- Add salt to taste.
- Allow to simmer for 15 minutes, or until green pepper has softened and chicken is cooked through.
- Add shallots and remaining ½ cup cilantro (coriander) and stir through.
- Simmer for a further 5 minutes.
- Serve immediately over hot jasmine rice.
- Garnish with sprigs of cilantro (coriander), and a couple of lime wedges which can be squeezed over the dish by your happy guest.
Video
Notes
* Note: As a general rule of thumb, the smaller the chilli, the more spicy it is. So adjust the size and/ or quantity of your chillies according to how spicy you like your curry.