Thai Green Chicken Curry
About this recipe
Thai Green Chicken Curry is a vibrant and aromatic dish that's all about balance. With tender chicken, fresh vegetables, and a rich green curry paste, this recipe delivers a delightful mix of spicy, sweet, and savory flavors, all enveloped in creamy coconut milk.
Using ready-made green curry paste makes this dish quick and easy to prepare, perfect for a weeknight dinner. Plus, the addition of kaffir lime leaves infuses a unique citrus aroma that elevates the overall taste.
Ingredient notes
- Use olive oil according to your diet restrictions.
- You can substitute baby corn with your choice of vegetables.
- Coconut milk can be any brand you prefer.
- Fish sauce can also be any brand you like.
- Adjust the number of bird’s eye chillies based on your spice tolerance.
Tips from Kitchen Kravings’s video
- Sauté garlic until fragrant to build a strong flavor base.
- Make sure to cut the kaffir lime leaves into large pieces to release more flavor and make them easier to remove before serving.
- Cook the vegetables until tender but still crisp for the best texture.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What is the total cooking time for this dish?
- The total cooking time is 30 minutes.
- Can I use different vegetables in this curry?
- Yes, you can substitute baby corn with your choice of vegetables.
- What should I do with the kaffir lime leaves after cooking?
- Remove the kaffir lime leaves before serving as they are tough to chew.
No life story here — the video and the recipe are the whole point. All credit to Kitchen Kravings: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat olive oil in a pan over medium heat.
- 2
Add finely chopped garlic and sauté until fragrant.
- 3
Add black pepper powder and salt, stirring to combine.
- 4
Add sliced onion and cook until translucent.
- 5
Stir in minced ginger and garlic, cooking for another minute.
- 6
Add Thai green curry paste and mix well with the onion mixture.
- 7
Pour in chicken broth and bring to a simmer.
- 8
Add kaffir lime leaves to infuse flavor.
- 9
Add baby corn, zucchini, green bell pepper, yellow bell pepper, and red bell pepper, cooking until vegetables are tender.
- 10
Stir in coconut milk and bring back to a simmer.
- 11
Add brown sugar and fish sauce, mixing well.
- 12
Adjust seasoning and add bird’s eye chillies according to spice preference.
- 13
Finish with Thai basil leaves, stirring gently before serving.
Heads up — we had to guess a little:
- The quantity for the olive oil is inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Kitchen Kravings’s original video on YouTube. Follow them there — it’s their dish.
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