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How to Make Delicious Green Curry Chicken at Home

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Green curry chicken is a flavorful Thai dish that has become popular worldwide. The complex blend of herbs and spices creates an irresistible aroma and flavor that is hard to replicate with takeout. Luckily, green curry chicken is easy to make at home with just a few basic ingredients This step-by-step guide will teach you how to prepare authentic-tasting green curry chicken using simple techniques and readily available ingredients

Overview of Green Curry Chicken

Green curry chicken is a spicy curry made with green chilies, coconut milk, and Thai herbs. It has a sweet, salty, and spicy flavor profile. The sauce is creamy from the coconut milk yet packs a punch from the green curry paste. Chicken is the most common protein used, but you can also make it with beef, pork, shrimp, or tofu. The chicken is cooked in an aromatic curry sauce along with vegetables like bell peppers, bamboo shoots, eggplant, and basil. It is usually served with a side of jasmine rice to soak up the flavorful sauce.

The complexity of green curry chicken comes from the blend of flavors in the curry paste. Store-bought paste works well, but making your own green curry paste from scratch allows you to control the ingredients and spice level. The paste is flavored with fresh green chilies, garlic, lemongrass, galangal, kaffir lime leaves, cilantro, and other Thai herbs.

Here are some tips for making excellent green curry chicken at home:

  • Use an authentic green curry paste for maximum flavor, You can find jars of Thai curry paste at most grocery stores,

  • Cook the ingredients in stages for the best texture. Sear the chicken first, then sauté the vegetables, and finally simmer everything in the sauce.

  • For color, crunch, and real Thai flavor, add vegetables like bell peppers, bamboo shoots, and Thai basil.

  • Finish with fish sauce, brown sugar, and lime juice to properly balance the sweet, salty, sour, and spicy flavors.

  • Serve with freshly steamed jasmine rice to soak up the delicious sauce.

Step-by-Step Instructions

Follow these simple steps to make green curry chicken that tastes like it came from your favorite Thai restaurant.

Prep the Ingredients

  • Chicken – Boneless, skinless chicken breasts or thighs cut into 1-inch pieces

  • Vegetables – Onion, peppers, zucchini, carrots, broccoli, bamboo shoots, etc. Cut into bite-sized pieces

  • Herbs – Chopped cilantro and Thai basil

  • Flavorings – Green curry paste, fish sauce, brown sugar, coconut milk, chicken broth

  • Aromatics – Minced garlic, grated ginger, sliced lemongrass

  • Oil – For sautéing

  • Rice – Jasmine rice, cooked

Cook the Chicken

  1. Season the chicken pieces with salt and pepper.

  2. Heat 1-2 tablespoons of oil in a large skillet or wok over medium-high heat.

  3. Add the chicken in a single layer and cook for 2-3 minutes per side until browned.

  4. Transfer the cooked chicken to a plate.

Cook the Vegetables

  1. Add the onions to the same pan and cook for 1 minute.

  2. Add the garlic, ginger, lemongrass, and cook for 30 seconds until fragrant.

  3. Stir in the green curry paste and cook for 1 minute.

  4. Add the vegetables and sauté for 2-3 minutes.

  5. Pour in the coconut milk and chicken broth. Bring to a simmer.

Simmer the Curry

  1. Return the chicken pieces to the pan along with any accumulated juices.

  2. Simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.

  3. Season to taste with fish sauce and brown sugar.

  4. Stir in the chopped Thai basil just before serving.

Finish and Serve

  • Garnish with fresh cilantro.

  • Serve immediately with freshly cooked jasmine rice.

  • Enjoy this flavorful and aromatic green curry chicken!

Tips for Customizing Green Curry Chicken

Green curry chicken is highly customizable based on your preferences:

  • Spice Level – For more heat, add extra green chili peppers or a Thai bird’s eye chili. For milder curry, use less curry paste.

  • Protein – Switch out chicken for beef, pork, shrimp, or tofu.

  • Vegetables – Use your favorites like peppers, carrots, green beans, broccoli, mushrooms, etc.

  • Herbs – Add basil, mint, or cilantro at the end for freshness.

  • Sauce: Add more broth to thin the sauce for a soupier curry or lessen it for a thicker gravy.

  • Aromatics – Play with lemongrass, kaffir lime leaves, galangal, and fresh ginger.

  • Sweetness – Balance the heat with a little brown sugar or honey.

  • Savoriness – Use more or less fish sauce depending on desired saltiness.

  • Acidity – Brighten flavors with a squeeze of lime juice right before serving.

  • Garnishes – Top with crispy fried shallots, crushed peanuts, chili flakes, or lime wedges.

Frequently Asked Questions

What type of curry paste do I use?

Green Thai curry paste with green chilies, lemongrass, and galangal as main ingredients is what you want. Do not use curry pastes made for Indian curries because they taste very different.

Can I make my own green curry paste?

Yes, you can control the taste and level of spice by making your own paste. Add shallots, cilantro, lime zest, green chilies, garlic, and other Thai herbs.

Is chicken the best protein for green curry?

Chicken is traditional, but you can use any protein. Shrimp, tofu, pork, and beef all work well. Adjust cooking times as needed.

What veggies should I add?

Classic choices are bell peppers, bamboo shoots, eggplant, and Thai basil. But you can use any favorite vegetables you have on hand.

Should I add coconut milk?

Yes, coconut milk gives green curry its signature creamy texture. You can sub half the coconut milk for chicken or vegetable broth to thin the sauce if desired.

How spicy should green curry be?

Spice level is highly customizable. For medium heat, use 2 tablespoons curry paste for 2 cups coconut milk. For extra spicy, add more green chilies.

Make Restaurant-Quality Green Curry at Home

With these simple tips and step-by-step instructions, you can now make authentic green curry chicken with complex flavors using ingredients from your local supermarket. Adjust and customize it to suit your tastes. Serve this mouthwatering Thai curry with jasmine rice for a satisfying meal that will transport you to Thailand without ever leaving your kitchen. Enjoy!

how do i make green curry chicken

Let The Good Thymes Roll

  • 2 medium sized organic chicken breasts
  • 2 tbsp olive oil (separated)
  • One tablespoon of the Healthy On You® Let the Good Thymes Roll spice mix
  • 6 small multicolored carrots, peeled
  • 1 bunch broccolini
  • Salt and Pepper
  • lemon slices for garnish
  • 1 14 oz can organic coconut milk
  • 1 tbsp green curry paste
  • 1 tbsp fish sauce
  • ½ cup chicken stock
  • juice of one lemon
  • salt and pepper to taste
  • Add salt and black pepper to the chicken along with the Let the Good Thymes Roll spice blend. Make sure to season both sides of the breasts, then set them aside.
  • Steam the carrots and broccolini separately. They should be slightly crunchy when done. This could take 5 minutes for carrots and 2 minutes for broccolini. 5 minutes. Set both vegetables aside.
  • Heat a saucepan over medium heat. Add the coconut milk and bring to a low boil.
  • Add the green curry paste and stir until it dissolves.
  • Add the chicken stock, fish sauce and lemon juice. Cover and allow to simmer for 10 minutes.
  • Heat a large skillet on the stovetop over medium-high heat. Add one tablespoon of the olive oil.
  • When the pan is hot enough and the oil starts to shimmer, add the chicken that has been seasoned. Let each side cook for 5 to 7 minutes. To get the chicken to 165 ºF, cook it for longer if the pieces are thicker.
  • Take it out of the pan and turn down the heat when it’s done cooking.
  • Add the last tablespoon of olive oil and the vegetables to the same pan. Sauté for two minutes, stirring them often so they don’t burn.
  • Add two cups of the curry sauce that you have already made to the vegetables.
  • Nestle the chicken back into the pan between the vegetables
  • Garnish with lemon slices and voila!

Sunsational Roasted Curry Chicken

This bright yellow coconut curry sauce reminds me of the sun, so I call it “sunsational!” Seriously though…what’s better than a whole roasted chicken? Well, chicken that’s roasted in a coconut curry sauce with turmeric and ginger spices, for sure. Not to mention coconut milk, dried coconut, fish sauce, and fresh vegetables. Sounds “sunsational” and to me!.

Some days when your body is feeling low and you just need a to show it some love, this delicious and nutritious vegan curry is designed to get you back on track. Its a perfect detox meal because not only is it packed with nutrients,, but this meal can take you into the week with leftovers for lunch and even freezer meals if you double it. The cauliflower, chickpeas and Kabocha squash (Japanese pumpkin) are high in fiber, beta-carotene, iron and vitamin C. Another bonus: if you leave out the brown rice, its the perfect one-pot meal, limiting your time on clean up duty!.

Thai Green Curry with Chicken | Easy Green Curry Recipe

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