Thai Green Curry

Thai Green Curry

This Thai Green Curry is a vibrant and aromatic dish featuring tender chicken and fresh vegetables simmered in a luscious coconut milk sauce infused with fragrant herbs and spices. Perfectly balanced with a hint of citrus and a touch of sweetness, it's a comforting meal best enjoyed with steaming boiled rice.

Chicken

Prep Time

15 min

Cook Time

20 min

Servings

4

Thai Green Curry is a classic dish that beautifully showcases the harmonious blend of spicy, sweet, and savory flavors typical of Thai cuisine. Originating from Central Thailand, it is traditionally made using green curry paste, coconut milk, and fresh herbs, creating a rich and creamy sauce that envelops tender pieces of chicken and vibrant vegetables. This dish is celebrated for its fresh and zesty characteristics, often enhanced by the distinctive aroma of kaffir lime leaves and Thai basil. The balance between the heat of the curry paste and the cooling creaminess of coconut milk makes this recipe a favorite for those who appreciate nuanced flavors. The inclusion of potatoes and green beans adds a delightful texture contrast, while the careful simmering process ensures the chicken is juicy and flavorful. Pair this Thai Green Curry with fluffy boiled rice which acts as the perfect base to soak up the flavorful sauce. It can also be accompanied by a simple side of cucumber salad to add a refreshing crispness to the meal. This dish is suitable for dinner parties or a cozy family meal, bringing a touch of Thai authenticity to your table.

Ingredients

  • 225 g new Potatoes
  • 100 g green beans
  • 1 tbsp sunflower oil
  • 1 clove garlic
  • 4 tsp Thai green curry paste
  • 400 ml coconut milk
  • 2 tsp Thai fish sauce
  • 1 tsp Sugar
  • 450 g boneles Chicken
  • 2 fresh kaffir leaf lime
  • handfull basil
  • Boiled Rice

Instructions

Begin by placing the new potatoes into a pan of vigorously boiling water. Allow them to cook for about 5 minutes, providing a gentle poach. Once the potatoes have started to soften yet remain firm, add the green beans to the same pan and continue boiling for an additional 3 minutes. The goal is to have both potatoes and beans tender but retaining some bite, so keep an eye to avoid overcooking. When done, drain the vegetables carefully and set them aside for now. Next, take a wok or a large frying pan and heat the sunflower oil until it is smoking hot—this will ensure the garlic fries quickly and adds maximum flavor. Toss in the single crushed clove of garlic and stir-fry it for a few seconds just until it turns a lovely golden hue; be cautious not to let it darken further, as burnt garlic can impart bitterness. Immediately scoop in the Thai green curry paste and stir briskly. This step unleashes the complex spices within the paste, filling your kitchen with an inviting aroma. After a few seconds of stirring, pour in the creamy coconut milk, gently stirring and allowing it to come to a bubbling simmer. With the curry base bubbling, incorporate the Thai fish sauce and sugar, balancing the salty and sweet undertones. Add the boneless chicken pieces to the simmering sauce, then reduce the heat to maintain a gentle simmer. Cover the pan and let the chicken cook through for approximately 8 minutes, ensuring it becomes tender and infused with the curry flavors. Once the chicken is cooked, fold in the pre-cooked potatoes and green beans, letting them warm through in the aromatic coconut curry. Introduce a citrusy brightness by stirring in shredded kaffir lime leaves—or if unavailable, fresh lime zest makes a fine substitute. Add the fresh basil leaves last to preserve their vibrant color and delicate fragrance; gently stir them into the curry and immediately remove the pan from heat to avoid wilting the herb flavors. Garnish the dish with fresh lime slices or wedges for an added zing at the table. Serve your Thai Green Curry piping hot alongside fluffy boiled rice, allowing everyone to scoop up the luscious sauce and savor each mouthful.

Quick Info

Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4

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