Thai Green Curry with Chicken – Spice Lover’s Dream

 

Introduction

Thai Green Curry is known for its bold flavors and fragrant aroma, combining the creaminess of coconut milk with the heat of green chilies. Originating in Thailand, this dish offers a perfect balance between sweet, salty, and spicy. The key to a great green curry lies in the green curry paste, which is a blend of herbs, spices, and chilies. In this recipe, we’ll walk you through how to make your own paste and create an authentic green curry with chicken that’s sure to wow your taste buds.

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Ingredients

For the Green Curry Paste

• 5-6 green Thai chilies (adjust to taste)
• 3 garlic cloves
• 1 small shallot
• 1-inch piece of galangal or ginger
• 1 stalk lemongrass (white part only)
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• Zest of 1 lime
• 1 handful fresh cilantro
• 1 tsp fish sauce
• 1 tbsp water (to blend)

For the Curry

• 2 tbsp vegetable oil
• 500 grams (1 lb) chicken thighs or breast, sliced
• 1 can (400 ml) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup baby eggplants or zucchini, sliced
• 1 red bell pepper, sliced
• 1 handful Thai basil leaves
• Cooked jasmine rice (for serving)

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Step-by-Step Instructions

Step 1: Make the Green Curry Paste

1. Toast the coriander and cumin seeds in a dry pan over medium heat until fragrant.
2. Transfer them to a mortar and pestle or food processor, along with the chilies, garlic, shallot, galangal, lemongrass, lime zest, cilantro, fish sauce, and water.
3. Blend until smooth, adding a little water if necessary. Set the paste aside.

Step 2: Cook the Curry

1. Heat 2 tbsp of vegetable oil in a large pan over medium heat.
2. Add the green curry paste and sauté for 2-3 minutes until fragrant.
3. Add the sliced chicken and stir to coat it in the paste. Cook until the chicken starts to brown slightly.

Step 3: Add the Liquid Ingredients

1. Pour in the coconut milk and chicken broth. Stir well to combine.
2. Bring the curry to a gentle simmer. Add fish sauce and brown sugar for seasoning.

Step 4: Add the Vegetables

1. Add the baby eggplants or zucchini and bell pepper slices to the curry.
2. Simmer for 10-12 minutes until the vegetables are tender and the chicken is cooked through.

Step 5: Garnish and Serve

1. Stir in a handful of Thai basil leaves just before serving.
2. Serve the curry over steamed jasmine rice. Garnish with more basil if desired.

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Tips for the Best Green Curry

• Control the heat: Adjust the number of chilies based on your spice tolerance.
• Use coconut cream for a richer curry if desired.
• Swap the chicken for tofu, shrimp, or beef for variety.
• If you can’t find Thai basil, regular basil or cilantro will work in a pinch.

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Nutritional Value (Per Serving)

Nutrient	Amount
Calories	450
Protein	30 g
Carbohydrates	20 g
Fat	30 g

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Conclusion

This Thai Green Curry offers a perfect combination of creamy coconut, aromatic herbs, and spicy heat. Whether you're cooking it for a cozy family dinner or an adventurous weekend meal, it’s guaranteed to leave everyone impressed. Serve it with steamed jasmine rice, and you have a dish that transports you to the heart of Thailand.