Thai Green Chicken Curry

by Nitsa Raymond

Thai Green Chicken Curry

This recipe is for either Bangkok Style Green Curry or Southern Thai Green Curry, or if you are looking to make your own curry paste for this recipe then click here. Or, if you want to see what other people think then click here.

Possibly the most famous of Thai dishes, certainly the most abused! I long ago gave up shaking my head in amazement at what passes for Thai green curry outside Thailand for fear of repetitive strain injury to my neck.

The quality of meat available in the West is far superior to that available in Thailand, and yet in Thailand they produce divine tasting curries. That is because they know the quality of the paste and the coconut milk is far more important to a Thai curry than the quality of the meat. An expensive corn-fed organic chicken can’t redeem a curry cooked with a jar of supermarket gloop and a can of coconut milk loaded with stabilisers.

Looking back, probably this got me started on my present career path; the desire to show people what a Thai green curry should really taste like. Cooking it for friends and watching their reactions as they tasted it was reward in itself. These days I have customers all over the world I ship curry pastes to but I still get the same feeling when a customer posts a review on my curry pastes, putting the world right with one Thai green curry at a time!

There are several ways to cook Thai Green Curry and the way of doing it in Thailand varies between the different regions, I find that this method works out best for my paste. One note of caution, the easiest way to spoil a Thai Green Curry is to use the "wrong" type of coconut milk.

Make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary or if you would like to see the difference between different brands of coconut milk the full article is here, Cooking Thai Curry with Coconut Milk. Just use half a can to start with, if it has separated in the can to a thick part at the top of the can then use the top part. You can add the remaining coconut liquid later depending on how thick you want your curry to be. The "traditional" method of heating the milk until it separates from it's oil and using that to cook the paste is not something I recommend as many people find it hard to achieve consistent results with canned coconut milk.

You can use chicken thighs or chicken breast if you prefer, baby sweet corn with green beans and a mild red chilli or red pepper for decoration. I'm cooking around 500 g of chicken plus vegetables so I'm using one pouch of curry paste and one can of coconut milk. The recipe is the same whether you are cooking the Southern Thai green curry or the Bangkok style curry.

Thai green curry ingredients
Slice chicken into chunks, the sweetcorn lengthwise and the green beans diagonally. Put pan on a medium heat, add paste and cook for 2 minutes
Thai Green Chicken Curry add paste to pan
Add the chicken and stir into the paste for a few minutes more.
Thai Green Chicken Curry Add chicken
Add the coconut milk. Just half the can at first.
Thai Green Chicken Curry add coconut milk
Bring to a simmer and add the remaining coconut milk whilst stirring.
Thai Green Chicken Curry stir sauce
Reduce the heat and cover pan, cook for around 10 minutes.
Thai Green Chicken Curry cover and simmer
Remove the cover and reduce the cooking liquid until it thickens, this is very dependent on personal taste and the brand of coconut milk that you used. At this stage you add the vegetables and stir through. I've garnished mine with some kaffir lime leaves I have cut into a chiffonade (love that word!) or long thin strips if you must! A note about kaffir lime leaves, you can buy them frozen in many Asian food stores and they last for ages.
Thai green curry add remaining ingredients
Serve and enjoy!
Thai green curry serving presentation 2





Nitsa Raymond
Nitsa Raymond

Author


4 Responses

Melanie
Melanie

January 15, 2017

I’m sure there must be Thai fairies sprinkling magic dust on this paste as it’s being made! Until we moved to the middle of nowhere I used to make my own pastes as the shop bought pastes are a bad joke. No longer practical as I’m maybe 50 miles from the nearest lemongrass stalk. I never got my paste as good as this though; aroma, taste & colour just perfect. Thanks for putting our Saturday night curry back on the menu!

Rod
Rod

November 29, 2016

Hi Nitsa, Just ordered 2 more sachets of Bangkok Style Green Paste. The reason ? It made simply the best Thai Green Curry we have had.
I have a question for you. Can I freeze it once I’ve made it, as I have a very busy schedule and would like to make it in advance.

Many thanks
Rod

Nitsa Raymond
Nitsa Raymond

November 28, 2016

Hi Julie.

That’s correct, just leave it raw as it adds a little bit of texture to the dish,
Nitsa,

Julie Goodall
Julie Goodall

November 28, 2016

Hi there
I’m cooking this green curry for the first time this weekend. Please can I ask if the red pepper is raw that use for decoration? Many thanks!

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