Recipe by laus
"In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal."
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skinless, boneless chicken breast halves - cut into 1 inch cubes
dark soy sauce
green curry paste
green onions with tops, chopped
garlic, peeled and chopped
fresh ginger, peeled and finely chopped
cilantro leaves, for garnish
Yummo! It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). I only used 1.5 tbsp which was plenty. Also, the coconut milk should be a full-fat (not low fat) and also varies quite a bit by brand. I prefer the Chaokoh brand which is nice & thick. Both of these brands should be available at any decent Asian market. A couple of changes I made: 1. used boneless chicken thighs (not as dry as breast meat), 2. reduced sugar to 1 tsp. I also added carrots, onions, and peas (gotta sneak those vegies ;) This one's a keeper.
Save your time to measure curry paste and coconut milk, use 1 can (4 oz) of Maesri green curry paste and 1 can (14 fl oz) of coconut milk for cooking will have a good result. If coconut milk is too strong for you, reduce the amount or add some chicken stock.
All you need is to stir-fry your favorite vegetables in sequence depending on the cooking time. In my case, onions and carrots first, followed by fried tofu curds. Then I add some curry paste and coconut milk before adding tomatoes, green beans, and broccoli stems. Add the remaining of curry paste and coconut milk and let the sauce simmer until green beans are cooked to your liking. At the end, add zucchinis and broccoli florets a few minutes before you put the lid on and turn the heat off.
Meat is almost unnecessary in this dish. If you like chicken, cut it in thin slices and marinate in some cooking oil and green curry paste. To ensure that chicken is tender and cooked thoroughly, stir-fry chicken as soon as vegetables are done. In a separated pan that is big enough for all ingredients, add some oil before adding chicken. Constantly stir chicken until only some pinkness shows. Add steamy-hot cooked vegetables in and mix all ingredients well.
Vegetables recommended for green curry: asparagus, bamboo shoot, bean sprout, broccoli, butternut squash, carrot, green bean, eggplant, mushroom, onion, snow pea, sweet pepper, tofu, tomato, zucchini, and etc.
This turns out well except you have to completely leave out the soy sauce if you expect a greenish curry versus a brown curry. The soy affects both the flavor and the color in a very negative way. Leave out the soy and it turns out very well and is sooooo easy to make.
Alert! I made a veggie version with lots of additions: Just like my fave Thai restaurant! I made a veggie version of this recipe by following it after heating the green curry paste. I used 5 ounces of tofu rubbed with a tiny bit of sesame oil and the teaspoon of ginger the recipe called for. I also added fresh basil, sweet peas, mini-corn, and bamboo strips. I served it over brown basmati rice capped with chopped peanuts, green onion, and cilantro. I will definitely make this again!
Credit to the Chef - this is an execellent receipe. The weights, measures and cooking times are all bang on so really no need to improvise! I've cooked this a few times now and suggest for more bang for buck you add 1 fresh lemon grass stalk (reveal the white stalk center and crush with the flat of a knife)instead of sugar and cut back the coconut milk to 400ml adding 75ml of chicken stock as well. Use boneless chicken thighs instead of breast. All this really intensifies the flavours!!
This was easy for a beginner like me and it came out tasty. However, it did not have enough kick in it, so I would add more curry paste next time. Also, I agree with another reviewer that it was too sweet, so next time I will put in less sugar (I used white sugar). I served this with white rice.
Very tasty! I served it at a book club party and it got great reviews. I doubled the green curry paste as others have suggested (it may depend on the brand you use, so be careful) and I also used cane sugar for a more "natural" flavour. I used less sugar the second time around as I prefer dishes like these slightly less sweet in order to bring out the other flavours. Thanks for a great recipe!
This was my first attempt at making Thai green curry, and this recipe was a good base. I think it heavily depends on the curry paste you have, b/c they vary significantly by flavor and heat. My green curry paste was not very hot, but was flavorful, so even though I increased the amount of curry paste, the dish was missing heat for me. Next time I'll add Thai chili peppers with this particular curry paste. I added lemongrass (cut into large pieces so you can easily remove them before eating), Thai basil (totally essential!!), carrots, and red pepper. I also tried making coconut rice by putting coconut milk into the rice cooker. It was mildly fragrant with coconut, so I might tweak with that more. With the added ingredients I think the curry had a lot more dimension, texture, and flavor, but needed more spicy/heat boost to compare to the Thai curries I had in Thailand! Will add more curry paste and chili pepper next time... or try a different brand of curry paste.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Green Curry Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 368
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