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Homemade Thai Green Curry Chicken photo

Thai Green Curry Chicken

A fragrant and creamy Thai green curry with tender chicken, zucchini, kaffir lime, and basil served with jasmine rice.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people

Equipment

  • Food processor or blender
  • Wok or large skillet
  • Measuring Spoons
  • Measuring Cups
  • pot with lid
  • Spatula or wooden spoon
  • Knife and cutting board

Ingredients
  

  • 3 green chilies (such as Serrano or Thai green, or jalapeño) stems and most seeds removed
  • 1 shallot diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 lemongrass fresh, chopped
  • 1.5 teaspoons ground coriander
  • 1 teaspoon ground white pepper
  • 2 tablespoons soy sauce
  • 3 tablespoons fish sauce plus more to taste
  • 1 tablespoon sugar
  • 3 tablespoons unsweetened coconut milk for the paste
  • 2 tablespoons vegetable oil
  • 0.5 cup unsweetened coconut milk reserve about 2–3 tablespoons per bowl for garnish
  • 1.5 lbs chicken thighs boneless and skinless, roughly chopped
  • 1 zucchini cut into thick chunks
  • 8 kaffir lime leaves cut into thin strips
  • 0.5 cup Thai basil fresh, roughly chopped, for garnish
  • 2 limes cut into wedges, for serving
  • 1 cup jasmine rice
  • 2 cups water for cooking rice
  • 1 tablespoon unsalted butter for rice
  • 1 teaspoon salt for rice

Instructions
 

  • Make the green curry paste: combine the green chilies, diced shallot, minced garlic, minced ginger, chopped lemongrass, ground coriander, white pepper, soy sauce, fish sauce, sugar, and 3 tablespoons coconut milk in a food processor and process until fragrant and smooth. Set aside.
  • Heat the wok or large skillet over high heat, then add the vegetable oil and swirl to coat.
  • Add the prepared green curry paste to the hot oil and stir-fry briefly for about 1 minute until fragrant.
  • Pour in about 3/4 of the reserved coconut milk (about 1/2 cup), stirring to combine with the paste and form the curry sauce.
  • Add the chopped chicken thighs, stir to coat with the curry sauce, and bring to a boil; then reduce heat to a simmer.
  • Simmer the chicken for about 8 minutes, stirring occasionally, until cooked through.
  • Stir in the zucchini and thin strips of kaffir lime leaves, then simmer for another 3 minutes until the zucchini is tender-crisp.
  • Divide the curry into bowls, sprinkle with chopped Thai basil, and serve with lime wedges. Drizzle about 2–3 tablespoons of the reserved coconut milk over each bowl if desired.
  • To cook the rice: rinse the jasmine rice, then combine it with 2 cups water, 1 tablespoon butter, and 1 teaspoon salt in a pot and bring to a boil.
  • Reduce heat to low, cover, and simmer the rice for 18–20 minutes. Remove from heat, fluff with a fork, and serve alongside the curry.

Notes

  • See the original blog post video for visual guidance.
  • Subscribe to the referenced YouTube channel for more videos.
  • The blog post lists ingredient substitution suggestions.
  • Leftovers keep in the fridge for up to 5 days.
  • Reheat in the microwave in 1-minute increments or in a skillet, adding about 1/2 cup broth if needed.