Thai Green Curry with Chicken

Introduction

Thailand is also known for its exciting dishes and unique combinations of flavors; flair that has come to be synonymous with Thai cuisine: spicy, tangy, sweet, and salty all at the same time. Thai Green Curry with Chicken is one of the most iconic dishes that presents all these elements. Not only is this recipe delicious and filling, but it also is chock full of nutritious ingredients, so you could have it for breakfast, lunch, or dinner. The creaminess of the coconut milk is perfectly balanced with the strong flavor of green curry paste, tender chicken, and a variety of fresh veggies. Perfect for both experienced home chefs and those trying Thai cooking at home, this recipe provides a simple yet delicious introduction to the tastes of Thailand. Get ready to be wowed by the full aroma of this super healthy Thai Green Curry — it tastes just as good for you, so dig in.

Why Thai Green Curry is Perfect for Meal Prep

This Thai Green Curry with Chicken is also perfect for meal preppers out there who are looking to eat great by enjoying homemade meals all week long. Their bold flavors also improve with use – so this Curry with Chicken tastes even better as it sits. It is ideal for meal prep since you can cook large quantities and store them in the refrigerator or freezer; making it perfect for when short on time. Although the recipe uses coconut milk, chicken, and veggies (along with onions/garlic), it creates a complete meal that will reheat well without becoming gritty or unappetizing. Not only this, but serving it with different sides such as jasmine rice, quinoa, or even cauliflower can change things up for your weekly menu repertoire, making meal prep fun and fresh!

Thai Green Curry with Chicken

Recipe by OrionAdvertisingLLC

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb (450g) chicken breast or thigh (sliced into thin strips)

• 2 tablespoons green curry paste

• 1 can (14 oz/400ml) coconut milk (light version for a healthier option)

• 1 cup chicken broth (low-sodium)

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce (low-sodium)

• 1 teaspoon brown sugar (optional)

• 1-2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, broccoli)

• 1 cup Thai basil leaves (or regular basil if unavailable)

• 1 tablespoon olive oil or coconut oil

• 1-2 kaffir lime leaves (optional, adds authentic flavor)

• 1-2 Thai chilies (sliced, optional for extra heat)

• Juice of 1 lime

• Cooked jasmine rice or brown rice (for serving)

Directions

• Prepare the Chicken:
• Slice the chicken breast or thigh into thin strips.
• Season with a pinch of salt and set aside.
• Cook the Curry Paste:
• Heat the olive oil or coconut oil in a large skillet or wok over medium heat.
• Add the green curry paste and cook for 2-3 minutes, stirring frequently, until it becomes fragrant.
• Add Chicken:
• Add the sliced chicken to the skillet and cook for 5-6 minutes, stirring to coat the chicken with the curry paste.
• Add Coconut Milk and Broth:
• Pour in the coconut milk and chicken broth, stirring to combine.
• Add the kaffir lime leaves if using. Simmer for 10 minutes until the chicken is fully cooked.
• Add Vegetables:
• Add the mixed vegetables to the curry and cook for an additional 5-7 minutes, until the vegetables are tender but still crisp.
• Season the Curry:
• Stir in the fish sauce, soy sauce, and brown sugar (if using).
• Add the Thai basil leaves and Thai chilies (if using) and let simmer for 2 more minutes.
• Final Touches:
• Remove from heat and stir in the lime juice.
• Taste and adjust seasoning if needed.
• Serve:
• Serve the green curry hot over cooked jasmine rice or brown rice.

Notes

• You can substitute chicken with tofu or shrimp for a different protein source.
• To make it spicier, add more green curry paste or fresh chilies.
• For extra vegetables, consider adding baby corn, green beans, or eggplant.

The Origin of Thai Green Curry

Thai green curry with chicken (Gaeng Keow Wan) is one of the popular dishes in Thai cuisine, which has a characteristic bright green coloring and creamy thick texture. This dish, now ubiquitous in the United States and around the world, has a long history, likely being eaten more than five hundred years ago in its birthplace in central Thailand. The green color comes from the fresh green chilies used in making the curry paste, along with other herbs and spices like lemongrass, garlic, ginger, and kaffir lime leaves. Traditionally, it was made with ingredients available locally, so every family had its own way to cook it, resulting in a unique origin path for each recipe. Over time, Thai Green Curry with chicken has traveled the globe and grown in popularity but has stayed true to its roots, only changing minor details by adding different proteins or vegetables while still keeping it quintessentially Thai.

Making Thai Green Curry at Home

This homemade Thai Green Curry with chicken is easier to prepare than it sounds and enables you to fine-tune the ingredients and reduce spiciness as desired. Begin by making your own or simply buying a decent green curry paste to be the base of most of what you will create. In a little bit of oil, sauté your curry paste, then add your choice of protein, such as chicken, tofu, or prawns. Add the coconut milk, and cook for a couple of minutes to blend everything well. For vegetables that are crisp and retain color, add them towards the end of cooking. Last but not least, season the dish with fish sauce, soy sauce to taste, and a dash of sugar for balance. Preparing Thai Green Curry with chicken at home not only brings a tasty meal to the plate but also adds the real flavors of Thailand to your kitchen.

Pairing Thai Green Curry with Side Dishes

The best way to enjoy Thai Green Curry with chicken is with cooked jasmine rice, the original combination that pairs well to absorb all that rich and fragrant curry sauce. At the same time, there are many other accompaniments that go beautifully with this curry with chicken . If you want a lighter option, pair it with quinoa or cauliflower rice for some crunch and added nutrients. It can also be accompanied by a Thai cucumber salad, which cools the palate since curry with chicken dishes are often quite hot. You could also serve this curry with chicken with rice noodles for a more filling dinner. This dish, accompanied by a multitude of side dishes, will not only make the meal more colorful and varied but also ensure you enjoy a delicious dinner.

Frequently Asked Questions (FAQs) About Thai Green Curry

Thai green curry or Thai red curry — what’s the difference?
The main difference between Thai green curry with chiken and Thai red curry with chicken is the type of chilies used in the paste. Green curry uses fresh green chilies, giving it a vibrant green color and a slightly milder, fresher taste. Red curry, on the other hand, is made with dried red chilies, which gives it a deep red color and a spicier flavor. Both curries share a common base of coconut milk, herbs, and spices, but their difference lies in the chilies.

How do I turn down the heat in Thai green curry?
Certainly, Thai green curry can be made milder or spicier to your taste. If you prefer a less spicy curry, use less green curry paste or opt for a milder version. You might also want to add more coconut milk or a little sugar to tame the spice. If you prefer no heat, you can skip the fresh chilies altogether.

What can replace the chicken in Thai green curry?
This curry works equally well with tofu, shrimp, beef, or duck. For a vegetarian or vegan option, tofu and tempeh are great choices as they absorb the curry’s flavors well. Alternatively, a variety of vegetables like eggplant and mushrooms, or chickpeas, make excellent substitutions.

How do I store leftovers of Thai green curry?
Leftover Thai green curry can be stored in an airtight container in the fridge for 3-4 days. It also freezes well for 2-3 months. Reheat gently over low heat to prevent the coconut milk from separating. If the curry has thickened after sitting in the fridge, you can add a bit of water or broth to thin it out.

Is store-bought curry paste good for my Thai green curry?
Yes, store-bought curry paste is very useful for making Thai green curry. There are several brands that offer curry pastes that taste authentic and require minimal effort. However, different brands may vary in taste and heat, so adjust the seasoning as needed. For a more personalized flavor, you can make your own curry paste at home using fresh ingredients.

Conclusion

Thai Green Curry with Chicken is a dish that perfectly embodies the rich flavors, vibrant colors, and nourishing ingredients of Thai cuisine. Whether you’re an experienced cook or new to Thai cooking, this recipe offers an enjoyable way to bring authentic Thai flavors into your kitchen. Its versatility allows you to tailor the dish to meet your dietary needs and spice preferences, making it a meal that everyone can enjoy. Besides being delicious, Thai Green Curry is also full of health benefits, providing a balanced mix of protein, healthy fats, and a variety of vegetables. Ideal for weeknight dinners, meal prep, or special occasions, this curry is a comforting and satisfying choice that’s likely to become a staple in your cooking routine. So, gather your ingredients and savor the process of creating a meal that is both flavorful and healthful, bringing the essence of Thailand to your table.