Thai green chicken curry

Thai green chicken curry - its so dreamy. With the right green curry paste, you can make an incredible Thai green curry at home. This curry has the right amount of spice to give the coconut milk a bit of a kick - thats what makes it taste so authentic.

Note: this recipe is spicy (when made with Mae Ploy Green Curry Paste). We would rank it a spice level 6/7 out of 10.

For this recipe, I didn’t make a homemade green curry paste because I wasn’t able to find a lot of the ingredients at the store. I did some research into the best curry pastes available online and highly encourage you to use one of these options as they are the most authentic in flavor.

I personally used Mae Ploy Green Curry Paste (available on Amazon UK and USA) and think it’s the best green curry paste I’ve ever used.

Other great options available in the US: Mekhala Organic Green Curry Paste, The Thai Kitchen Green Curry Paste, A Taste of Thai, Thai and True, Maesri, and Mike’s Organic Curry Love.

Other great options available in the UK: Thai Taste Green Curry Paste, Waitrose cook’s ingredients Thai green paste.

To make homemade green curry paste, I recommend following this recipe: https://minimalistbaker.com/easy-green-curry-paste/

Ingredients

• 4 tbsp curry paste *see notes above

• 2 large garlic cloves, minced

• 2 tsp fresh ginger

• Peel of one whole lime

• 2 tbsp vegetable oil

• 1 cup chicken broth

• 28 oz coconut milk (2 cans)

• 600 g chicken breast, cut into strips

• 16 basil leaves cut in half

• 3 Carrots, cut in circles

• 1 cup sliced mushrooms

• 1/2 tsp cumin

• 2 tbsp chopped coriander stalks

• 2 tbsp chopped coriander leaves

• 1 tsp light soy sauce

• 1 tbsp corn starch, dissolved in some water

• 110g green beans, cut in half

• ¾ lime juice

• Handful of cilantro at the end for garnish

Directions

Vegetables going in the curry

1. Boil carrots, mushroom, green beans, and any other vegetable of your choice for 6 minutes, uncovered. Then set aside, you will add them to the curry later.

Curry and chicken

1. Heat oil in a large skillet over medium heat

2. Add curry paste, ginger, and garlic and cook for 2 to 3 minutes, until it mostly dries out

3. Add chicken broth, coconut milk, mix to dissolve the paste

4. Add lime peel, soy sauce, cumin, cilantro leaves and stalks and mix, then bring to simmer

5. Add chicken, stir and lower heat to medium so its bubbling gently, cook for 7-8 minutes. Add pre-boiled vegetables, cook for 5 minutes

6. Add salt and pepper to taste (this doesn’t need much salt, as Thai curries have some sweetness from the coconut milk)

7. Add lime juice and basil leaves, allow to cook for 2 minutes

8. Add corn starch and simmer for 2 minutes, don’t over-cook because the paste will start to darken and change flavor.

9. Serve with jasmine rice!