Thai Curry Chicken
Calories: 30
Adjust Servings Here: 4 servings
Description
Thai Green Curry Chicken is a quick and flavorful dish that combines tender chicken with a rich, aromatic green curry sauce. The vibrant green curry paste, made from fresh herbs and spices, delivers a punchy, herbaceous flavor balanced by creamy coconut milk. This easy-to-make meal brings the authentic taste of Thailand right to your table, perfect for weeknight dinners or special occasions.
Ingredients
- 1 lb (0.5 kg) Chicken thighs cut into bite-sized pieces
- 2 tbsp (30 ml) Vegetable oil
- 1 small Onion finely chopped
- 2 small Garlic cloves minced
- 2 - 3 tbsp Green curry paste (store-bought or homemade)
- 1 tbsp Fish sauce
- 1 tsp Sugar
- 1 can (400 ml) Coconut milk
- 1 cup (240 ml) Chicken broth
- 1 stalk Lemon grass cut to pieces
- 1 large Red bell pepper sliced
- 1 large Yellow bell pepper sliced
- 1 large large carrot peeled and sliced
- 1 cup small button mushrooms halved
- 1 cup Parsnip peeled and sliced
- 1 tbsp Lime juice
- ¼ cup Thai basil leaves crushed in mortar and pestle
- ¼ cup Cilantro crushed in mortar and pestle
- ½ tsp Salt
- ½ tsp Black pepper powder
- Fresh cilantro leaves chopped for garnish
- Lime wedges for garnish
- Sliced red and green chilies optional for garnish
Instructions
- Prepare the Curry Base: Heat the vegetable oil in a large skillet or wok over medium heat. Sauté the onions and garlic for 30 seconds. Add the green curry paste and sauté for 2-3 minutes until fragrant. Stir in the fish sauce and sugar, mixing well.2 tbsp Vegetable oil, 1 small Onion , 2 small Garlic cloves, 2 - 3 tbsp Green curry paste, 1 tbsp Fish sauce, 1 tsp Sugar
- Cook the Chicken: Add the chicken pieces to the skillet, stirring to coat them with the curry paste. Cook until the chicken is no longer pink, about 5-7 minutes.1 lb Chicken thighs
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring to combine. Add the lemon grass, lemon juice, and lime leaves. Bring the mixture to a gentle simmer.1 can Coconut milk, 1 cup Chicken broth, 1 stalk Lemon grass, 1 tbsp Lime juice
- Cook the Vegetables: Add the vegetables and continue to cook for another 5-7 minutes or until the vegetables are tender but still crisp.
- Final Touches: Season with salt and pepper to taste. Let the curry simmer for a few more minutes to allow the flavors to meld together.1 large Red bell pepper, 1 large Yellow bell pepper, 1 large large carrot, 1 cup small button mushrooms, 1 cup Parsnip, ¼ cup Thai basil leaves, ½ tsp Salt, ½ tsp Black pepper powder, Fresh cilantro leaves, ¼ cup Cilantro
- Serve: Transfer the curry to a serving dish. Garnish with fresh cilantro leaves, lime wedges, and sliced red and green chilies. Serve hot with steamed jasmine rice.Lime wedges, Sliced red and green chilies
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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