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To make Thai green curry chicken, you need a few key ingredients. Here is what you will need: - 1 lb (450g) boneless chicken thighs, cut into bite-size pieces - 1 tablespoon vegetable oil - 1 can (13.5 oz) coconut milk - 2 tablespoons Thai green curry paste - 1 cup chicken broth - 1 tablespoon brown sugar - 2 tablespoons fish sauce (or soy sauce for a vegetarian option) - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 3 kaffir lime leaves, torn (optional) - Fresh basil leaves, for garnish - Cooked jasmine rice, for serving These items bring the dish to life. The chicken thighs stay tender and juicy. The coconut milk adds creaminess, while the curry paste gives it that punch of flavor. You can adjust the recipe to fit your taste. Here are some optional ingredients: - Substitute chicken with tofu or shrimp for different proteins. - Use any seasonal vegetables like zucchini or carrots for a twist. - If you don’t have kaffir lime leaves, try lime zest for a similar taste. These swaps let you personalize your curry. You can make it your own while still keeping the flavors close to the original. Fresh herbs and veggies add brightness to your curry. I recommend using: - Fresh basil leaves for a sweet aroma. - Cilantro can also work if you enjoy its flavor. - Add more veggies like spinach or baby corn for extra color. Using fresh herbs makes the dish pop. It enhances the taste and makes your meal look beautiful. Enjoy experimenting with whatever you have on hand! {{ingredient_image_1}} Making your green curry paste is simple. If you have store-bought paste, you can skip this step. If you want to make it fresh, blend green chilies, garlic, ginger, and spices. Use a food processor for a smooth mix. This paste gives your curry its bold flavor. Start by heating vegetable oil in a large skillet over medium heat. Add the green curry paste and stir it for about two minutes. This brings out its rich aroma. Next, add the chicken pieces. Cook them until they are no longer pink. This should take five to seven minutes. Pour in the coconut milk and chicken broth. Stir well and let it simmer gently. After five minutes, add brown sugar and fish sauce. If you want, add the torn kaffir lime leaves for more flavor. Allow it to simmer for another ten minutes. Now, it’s time for the veggies. Add the sliced red bell pepper, broccoli florets, and snap peas. Cook for five more minutes until they are tender but still crisp. This keeps them bright and fresh. Taste your curry and adjust the seasoning if needed. You can add more fish sauce or sugar to suit your taste. Finally, remove the skillet from heat and garnish with fresh basil leaves. Serve your green curry hot over jasmine rice. This meal is colorful and packed with flavor. Enjoy! If you want less heat, use less green curry paste. You can start with one tablespoon. Taste as you go. If you want more heat, add more paste or some chopped fresh chili. Remember, you can always add spice, but you can't take it away. Use fresh kaffir lime leaves for the best flavor. They add a bright, citrus note. Fish sauce gives an umami kick, but soy sauce works too if you prefer. Thai basil is a must for garnish. It brings a sweet fragrance that makes the dish pop. One big mistake is cooking the chicken too long. It can become dry and tough. Another is not letting the curry simmer enough. Simmering helps the flavors blend well. Lastly, do not skip the brown sugar. It balances the spice and adds depth. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables will enhance the flavor of your curry significantly. Try to use fresh basil and crisp vegetables for the best results. Adjust Spice Level: If you prefer a milder curry, start with less green curry paste and adjust according to your taste preferences. You can add more as it cooks. Let It Simmer: Allowing the curry to simmer for a longer period can deepen the flavors. Just be careful not to overcook the vegetables; they should remain vibrant and slightly crunchy. Serve with Jasmine Rice: The fragrant jasmine rice absorbs the rich curry sauce beautifully, making each bite delicious. Consider garnishing with additional basil for a fresh touch. {{image_2}} You can make Thai green curry chicken without chicken. Use tofu or tempeh instead. Both options soak up flavors well. You can also use vegetables like eggplant and zucchini. For a vegan version, swap fish sauce for soy sauce. This keeps the taste without meat. Use coconut aminos for a lighter option. If you want to change the protein, try shrimp or beef. Both cook quickly and add a different taste. For a heartier dish, add chickpeas or lentils. These legumes bring a nice texture. As for veggies, bell peppers and carrots work great. They add color and crunch. You can serve green curry in many ways. Jasmine rice is a classic choice. It soaks up the sauce well. You might also try rice noodles. They give a fun twist. For a lighter meal, serve it in lettuce wraps. This adds a fresh crunch. You can also top it with fresh herbs to enhance flavor. Enjoy experimenting with these ideas! After enjoying your Thai green curry chicken, store any leftovers in an airtight container. This keeps your dish fresh and tasty. Allow it to cool to room temperature before sealing it. Place the container in the fridge. It is best to eat leftovers within three days to ensure quality. When you’re ready to eat your leftover curry, reheat it slowly. You can use a skillet over low heat or a microwave. If you use a microwave, cover the dish to keep moisture in. Stir it occasionally to heat evenly. Add a splash of coconut milk or water if it seems too thick. This helps regain its creamy texture. You can freeze Thai green curry chicken for up to three months. Use a freezer-safe container or a zip-top bag. Be sure to leave some space for expansion. When you’re ready to enjoy it, take it out of the freezer. Place it in the fridge for a night to defrost. If you’re in a hurry, you can defrost it in the microwave on the defrost setting. Always reheat it thoroughly before serving. You can use red curry paste if you do not have green curry paste. The flavors will change, but it still tastes good. You could also mix herbs like cilantro and mint for a fresh twist. For a milder option, try using yellow curry paste. Yes, you can make Thai Green Curry Chicken ahead of time. Just cook the curry, let it cool, and store it in the fridge. It stays good for up to three days. When you are ready to eat, just reheat it on low heat. The flavors will deepen over time, giving you a tasty meal. Jasmine rice is the best choice for Thai Green Curry Chicken. Its light, floral scent pairs well with the rich curry. You can also use basmati rice if you prefer. Both types of rice soak up the curry sauce nicely, making each bite delicious. In this blog post, I covered how to make Thai Green Curry Chicken. We discussed main and optional ingredients, plus fresh herbs and vegetables. I detailed step-by-step instructions for preparing the curry paste, cooking the chicken, and adding vegetables. You learned tips to adjust spice levels and avoid common mistakes. Variations for vegetarians and different serving styles were also shared. Lastly, I covered storage tips for leftovers. Cooking this dish can be fun and rewarding. Enjoy your flavorful journey with Thai green curry!

Authentic Thai Green Curry Chicken

A flavorful and aromatic Thai green curry made with chicken, vegetables, and coconut milk.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-size pieces
  • 1 tablespoon vegetable oil
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons Thai green curry paste
  • 1 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 3 kaffir lime leaves, torn (optional)
  • Fresh basil leaves, for garnish
  • Cooked jasmine rice, for serving

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat. Once hot, add the green curry paste and sauté for about 2 minutes until fragrant.
  • Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.
  • Pour in the coconut milk and chicken broth, stirring to combine. Allow the mixture to simmer gently.
  • Add the brown sugar, fish sauce, and kaffir lime leaves (if using) and stir well to incorporate all flavors. Let it simmer for another 10 minutes.
  • Add the sliced red bell pepper, broccoli florets, and snap peas. Cook for an additional 5 minutes until the vegetables are tender yet crisp.
  • Taste and adjust seasoning if necessary, adding more fish sauce or sugar to match personal preferences.
  • Remove from heat and garnish with fresh basil leaves before serving.

Notes

Serve hot over jasmine rice with fresh basil for garnish.
Keyword chicken, coconut milk, curry, green curry, Thai