Thai-style green chicken curry
Having a good Thai green chicken curry recipe on hand is a must, and this one is perfect. Our green curry is packed with bright, fresh flavours that will have you licking your bowl.
Ingredients
Method
Ingredients
- Olive oil
- 6 boneless skinless chicken thighs, diced
- 1 large white onion, finely diced
- 4 cloves garlic, minced
- 1 Tbsp freshly grated ginger
- 4 Tbsp Thai green curry paste (check instructions on jar)
- 1 lime zest and juice
- 400ml tin coconut cream
- 225g tin bamboo shoots, drained
To serve
- Cooked rice
- Sliced chilli
- Fresh coriander leaves
Cookware: Large saucepan and rice cooker or saucepan
Method
- Heat a tablespoon of olive oil in a large saucepan on a low-medium heat. Add the onion and garlic and sauté for 5 minutes until soft and translucent.
- Add the ginger, curry paste, lime zest and juice and cook for a further 2-3 minutes.
- Add the chicken and cook for 6-8 minutes until starting to brown, then pour in the coconut cream, mix well and simmer gently, stirring, for 12-15 minutes until the sauce is slightly thickened.
- If serving with rice, prepare this now in your rice cooker or saucepan using the packet instructions.
- Add the bamboo shoots and stir to heat through, then serve with fluffy rice and garnish with sliced chilli and coriander leaves.
Recipe notes:
Chicken – thighs work best since they’re the juiciest even when simmered. If you choose to use breast instead, let your sauce simmer first for about 5 minutes before adding.
Spice – green curry paste is traditionally quite spicy, so it can be tricky to dial down the heat. However, for a milder curry, add in less green curry paste and more coconut cream. It may make the consistency runnier, but it will also make the heat more tolerable for spice-adverse eaters. To dial up the spice, try adding some extra chillis or chilli flakes. If you’re looking for a milder alternative, try our Slow cooked Thai red chicken curry.
Vegetables – If you’re keen to pack more veggies into your curry, go ahead! There are no limits to the vegetables you add in as long as they are suited to being simmered. Some of our favourites are green beans, courgette, broccoli cauliflower, carrots, potato, pumpkin and mushrooms.
FAQ
How spicy is Thai green curry?
See Recipe Notes – Spice above.
Can I make this vegetarian?
Yes! Just omit the chicken and replace with your choice of vegetables. See Recipe Notes – Vegetables above for our suggestions.
Can I use another protein?
Yes, feel free to substitute chicken with another protein of your picking. Prawns and shrimp work well, but should only be added in at the end (approximately 3 to 5 minutes cooking time). Beef or pork can also be used. Choose a quick cooking cut if possible.