Thai Green Curry

Become a Thai green curry master: uncover crucial prep steps and simple ingredients to create delicious, restaurant-quality flavor.

spicy coconut milk curry

Craving authentic Thai green curry but intimidated by the thought of making it yourself?

Unlock the secrets to a vibrant, restaurant-worthy dish in your own kitchen with this guide!

We'll demystify the process, revealing key ingredients and essential techniques for a truly exceptional homemade curry.

Key Ingredients

essential components for success

The key to this awesome Thai Green Curry lies within a few essential ingredients, so let's dive right into what makes this dish sing! I use 2 lb of chicken thigh fillets. Yep, that's right—no skin, no bones!

For the marinade, you'll want a large lemongrass stalk, finely chopped—about 2 tablespoons. Throw in 6 cloves of minced garlic, because, why not? Next, comes 2 tablespoons of lime juice, plus 2 teaspoons of chopped red chili if you're feeling brave! If not, skip it. This recipe, similar to Thai Cashew Chicken, benefits from high-quality ingredients to achieve the best flavor.

Now, pour in 3 tablespoons of fish sauce (trust me!), 2 tablespoons of Chinese cooking wine (or sherry, or sake), and a teaspoon of sesame oil. I find that it adds a nice touch, so don't leave it out. You should add 3 tablespoons of brown sugar (or palm sugar) and 2 tablespoons of honey! Finally, half a tablespoon of black pepper!

Preparation Steps

preparation steps outlined clearly

Now that you know the key ingredients for this amazing recipe, let's figure out how I prep it. First, I'm putting all the marinade ingredients in a large ziplock bag. It's like giving everything a good hug to get acquainted! The red curry paste used in Thai cooking gives it a distinct flavor.

Massage this bag well. Don't be shy—really mix it! Next, I'll add the chicken to this flavor party because we're spreading that marinade all over the chicken, making sure it feels loved on every inch.

Marinate, marinate, marinate! Make certain you leave your juicy chicken in the fridge for at least 3 hours, but remember overnight (up to 24 hours) is even better. Now go relax, maybe watch your favorite show! What's my favorite show? I'm glad you asked!

Cooking Instructions

cooking step by step guide

Once your chicken has soaked up all that flavor, it's time to get cooking! I think grilling is the best method, but I'll tell you a few options.

First, for the grill, preheat it to medium-high heat. Then, toss the marinade – we don't need that anymore. Cook those chicken thighs for roughly 3 minutes on each side until they turn a gorgeous golden brown.

If outdoor cooking isn't your thing, try the stovetop! Heat about 1/2 tbsp of oil in a non-stick pan over medium-high heat, and watch that yummy chicken sizzle. I hope you remembered to throw away the marinade this time too!

You could also bake in the oven at 350F. Remember to baste. Whatever you do: cook until a delicious golden brown color.

Serving Suggestions

meal presentation ideas offered

I've got some serving ideas to make your Thai green curry chicken shine! First, I like to serve it over a bed of fluffy jasmine rice—it soaks up all that flavorful sauce.

Don't underestimate the power of noodles! Rice noodles or even lo mein, add a fun twist, too.

Now, for the veggies: Steamed broccoli or sautéed bell peppers are great companions with grilled/ baked chicken- they're colorful, and that crunch balances the tenderness of chicken.

Feeling fancy? A sprinkle of fresh cilantro and a squeeze of lime? Boom! Freshness overload! These little touches make a huge difference.

For a complete meal, consider adding a simple side salad. Cucumber and tomato salad works wonders with a light vinaigrette. It's invigorating and cuts through the richness of the chicken dish—yum!

Short Recipe Version

Thai Green Curry

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients:

  • 1 tbsp vegetable oil
  • 2 tbsp green curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 lb chicken breast, sliced
  • 1 cup bell peppers, sliced
  • 1 cup bamboo shoots, sliced
  • 1/2 cup Thai basil leaves
  • 1 lime, juiced
  • Cooked rice, for serving

Instructions:

  1. Heat oil in a large pot over medium heat. Add curry paste and cook for 1 minute until fragrant.
  2. Stir in coconut milk and bring to a simmer.
  3. Add chicken, bell peppers, and bamboo shoots. Cook until chicken is cooked through, about 8-10 minutes.
  4. Stir in lime juice and basil leaves.
  5. Serve hot with rice.

Nutrition Information (per serving, approximate):

Calories: 450

Protein: 35g

Fat: 25g

Carbohydrates: 20g