Recipe: Green Chicken Curry

This Thai green chicken curry is one of my favorites! I hadn’t made it in a while so I busted out my old recipe book to make it. Very easy to make and super yummy if you like coconut milk. I’ll share pics and recipes below!

140406-01Doesn’t look all that great but it is! I can smell the coconut milk and lime now…

140406-02You only need 1.5 cups of coconut milk but I just used the full two cans – I’m pretty gangsta. By the way, the Hawaiian Sun brand coconut milk is much thicker than the right can. I prefer the Hawaiian Sun brand.

140406-03Chopped Onions

140406-04Sliced Chicken Thighs. If I wasn’t in a time crunch, I would have trimmed the fat a bit more.

140406-05Green Curry Paste – definitely essential to make this green curry. Hehe…I found this at Foodland. I’ve found it at Safeway before too.

140406-06Fish Sauce. Also necessary, pungent but necessary.

140406-07Green beans washed and broken into pieces, ready to add.

140406-08Cilantro. I guess this can be optional but for me, this cilantro makes a huge difference for the dish. You just top off your curry right before eating…yum!


Lime juice and lime zest chilling, ready to flavor up the curry

140406-09Sizzling onions with the green curry paste…

140406-10Wooo, coconut milk added. I also put a small amount of water into each coconut can and woosh around the excess and added it back into this.

140406-11Chicken and beans added, ready to simmer

140406-13There you have it! A nice and hearty bowl of green chicken curry served on top of a bed of rice and topped with fresh cilantro leaves ready to be consumed. It’s so good. Give it a try!

Green Chicken Curry

Preparation time: 20 minutes
Total cooking time: 25 minutes
Serves 4

1 tablespoon oil
1 onion, chopped
1-2 tablespoons Green Curry Paste
1.5 cups coconut milk
1/2 cup of water (take the water and swish out the remaining cream in the coconut milk cans)
1 lb 2 oz. chicken thigh fillets, cut into bite-sized pieces
3/4 cup green beans, cut into short pieces
6 makrut (kaffir) lime leaves (these are hard to find for me so I don’t use them)
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon grated lime zest
2 teaspoons soft brown sugar
1 bunch of cilantro, cut the leaves for topping

1) Heat the oil in a wok or a heavy-based pan. Add onion and curry paste to the wok and cook for about 1 minute, stirring constantly. Add coconut mik and water to the wok. Bring the mixture to the boil.

2) Add the chicken pieces, beans, and makrut lime leaves to the wok; stir to combine. Simmer, uncovered, for 15-20 minutes or until the chicken is tender. Add the fish sauce, lime juice and zest, and brown sugar to wok; stir to combine. Sprinkle with fresh cilantro leaves just before serving. Serve with steamed rice.

Note: Chicken thigh fillets are sweet in flavor and a very good texture for curries. You can use breast fillets instead, if you prefer. Do not overcook fillets or they will be tough.

Credit: A really old Thai cookbook that is no longer printed…lol. Sorry!