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Thai Green Chicken Curry

Thai Green Chicken Curry recipe image
This classic Thai Green Chicken Curry is a fragrant and comforting dish that balances spicy, sweet, and savory flavors. The rich coconut milk creates a velvety sauce that coats tender chicken thighs, while the green curry paste provides a bright, herbaceous kick. Bamboo shoots add a pleasant crunch, and fresh basil and kaffir lime leaves infuse the dish with aromatic complexity. It&# 226;€™s an excellent choice for weeknight dinners or when you crave authentic Thai flavors without hours of prep. Serve over steamed jasmine rice to soak up every drop of the delicious sauce.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 19826.9
Dietary: Gluten-free
Description
This classic Thai Green Chicken Curry is a fragrant and comforting dish that balances spicy, sweet, and savory flavors. The rich coconut milk creates a velvety sauce that coats tender chicken thighs, while the green curry paste provides a bright, herbaceous kick. Bamboo shoots add a pleasant crunch, and fresh basil and kaffir lime leaves infuse the dish with aromatic complexity. It&# 226;€™s an excellent choice for weeknight dinners or when you crave authentic Thai flavors without hours of prep. Serve over steamed jasmine rice to soak up every drop of the delicious sauce.
Ingredients
  • 400 milliliter Coconut Milk
  • 100 gram Bamboo Shoots, Sliced
  • 70 gram Thai Green Curry Paste
  • 1 tablespoon Fish Sauce
  • 200 gram Chicken Thigh Fillets
  • 1/2 teaspoon Palm sugar (sliced)
  • 1/2 teaspoon Green Chilli, Seeds
Directions
  1. 1
    Heat a large pan or wok over medium heat.
  2. 2
    Add the Thai green curry paste and fry for 1-2 minutes until fragrant, stirring constantly to prevent burning.
  3. 3
    Pour in the coconut milk and bring to a gentle simmer.
  4. 4
    Add the chicken thigh fillets to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
  5. 5
    Stir in the sliced bamboo shoots, fish sauce, and palm sugar.
  6. 6
    Simmer gently for another 5 minutes to allow the flavors to meld.
  7. 7
    Add the sliced green chilli seeds for extra heat if desired.
  8. 8
    Remove from heat and stir in fresh basil and torn kaffir lime leaves just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 19826.9kcal
% Daily Value *
Total Fat 2106.0g3240%
Saturated Fat 1801.7g9009%
Cholesterol 44.5mg15%
Sodium 1634.0mg69%
Total Carbohydrate 251.6g84%
Dietary Fiber 10.4g42%
Sugars 301.1g
Protein 243.8g488%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Fresh kaffir lime leaves and Thai basil are essential for authentic flavor. If unavailable, regular basil can be used, but the aroma will differ.

For a vegetarian version, omit the fish sauce and chicken, and substitute with tofu and extra vegetables like bell peppers or zucchini. Use soy sauce or tamari instead of fish sauce.

Adjust the amount of curry paste and green chilli seeds to suit your spice tolerance.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce has thickened.

Serve hot over steamed jasmine rice or sticky rice.

Keywords: thai, green curry, chicken, coconut milk, curry paste, bamboo shoots, fish sauce, basil, kaffir lime, spicy, asian, dinner, quick, rice, vegetarian option, gluten free, paleo friendly, dairy free, comfort food, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/thai-green-chicken-curry/