Thai Green Chicken Curry
Submitted by Tweety
Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minGreen curry is the dish that hooks most people on Thai cooking for life, and this version nails the fundamentals.
Green curry paste gets fried in coconut cream until the oil starts to separate and the kitchen fills with that unmistakable herbaceous, spicy aroma. That’s your signal that the paste is properly bloomed.
Chicken thigh fillets go in next, then more coconut cream, water, bamboo shoots, and kaffir lime leaves.
Finish with fish sauce, palm sugar, chopped green chili, and handfuls of fresh basil.
Thirty minutes, start to plate.
Chef Tips
- Frying the curry paste in coconut cream until the oil separates is the most important step. It unlocks the paste’s full flavor and gives the curry a richer, more complex taste.
- Use chicken thighs instead of breast. They stay tender and juicy through simmering while breast can dry out quickly.
- Palm sugar adds a subtle caramel sweetness. Brown sugar works as a substitute if you can’t find it.
- Scatter fresh basil and sliced red chili on top just before serving for color and a burst of fresh aroma.
Ingredients
Directions
Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream.
Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour.
Add the remaining coconut cream and sufficient water to cover the chicken.
Add Lime Leaves and Bamboo Shoots.
Bring to the boil (stirring), reduce heat and simmer until the chicken is tender.
Stir in the fish sauce, sugar, green chilli and basil.
Simmer for a further 5 minutes.
TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh Basil and Chilli slices.
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