Thai curries rank high on my list when I’m wanting something fast, fresh, and fabulous, and making them at home is easier than you might think. Case in point, this Thai Green Chicken Curry.
Thai Green Chicken Curry
Curries like this used to be my go-to when I visited a Thai restaurant, but no more! I’d rather enjoy them at home and pick something I haven’t had or a Chef’s special from the menu.
About Thai Green Chicken Curry:
If you’re not familiar, the flavors are spicy (that’s under your control when making yours) and bright, rich but never heavy. Green curries are a popular choice at restaurants.
Thai green curry varies in Thailand by Region, and it can vary, as well, at your house. If you’ve avoided this dish because of veggies you might be unsure of, know that this is so customizable. Use what you like.
If veggies aren’t your thing, you do you. I’ve seen Thai Green Chicken Curries made with basically nothing but chicken. FYI, green curries can be made with other meats, fish, or seafood, but the timing will be different.
Making Thai Green Chicken Curry:
What makes this easy is the purchased Thai Green Curry Paste (see below). The green paste is the hottest, followed by red, then yellow. Panang is less spicy than red, contains peanuts, and has a sweetness. Massamam is mild with influences from Malaysia and India.
To cook, have ingredients ready, then open the can of coconut milk. If you choose one with no additives, there will be a thick layer of coconut oil on top. Scoop it off and toss that in your skillet.
Fry the curry paste in that oil for three to four minutes, stirring, to build the flavor. Well-cooked Thai curries are known for a slight separation of the coconut oil when finished; you’ll see a ring just around the outside in the pan; that comes from the frying of the paste and good coconut milk.
Thai Green Chicken Curry; slight separation at the edges is a sign of a well cooked curry.
About the Color:
The color of green curries varies depending on the paste, how long it’s sauteed, and the type and amount of coconut milk.
A YouTube creator (I can’t seem to locate or I would link) boosted color and flavor by taking a small palmful of basil leaves and blending them with a little water before adding to the pan. I highly recommend!
The Curry Paste:
- The flavor comes from curry paste; making your own is a flex. If buying, look for Mae Ploy or Maeseri. Mae Ploy is at several big box stores; better pricing might be had at an Asian market.
- Not recommended (the quality and price are issues) is Thai Kitchen; use it in a pinch. Thai Kitchen: $4.99/4 ounces = $1.25 per ounce; Mae Ploy $6.99/10 ounces = $.70 per ounce.)
- Refrigerate unused portion immediately! It will keep for a month covered with a thin layer of olive oil. For longer storage, freeze.
Serve With:
Serve with rice and lime; jasmine is preferred. It’s a complete meal, but a cucumber, mango, or pineapple salad might be nice along with any appetizers you prefer.
Leftover Thai Green Chicken Curry:
The looks may suffer. Cool to fridge temp before covering, and keep three to four days.
- For best results, reheat servings, lightly covered, in the microwave.
- Larger may do better in a saucepan; use a low setting and stir often.
Freezing in smaller portions fares better than large. Some of the tender vegetables might not fare well.
Other Thai Leaning Recipes You Might Like:
- Thai Coconut Lime Chicken – Thai flavors served up American style with a gorgeous salad.
- Thai Yellow Curry Chicken – a mildly spicy recipe, a great introduction into Thai curry.
- Thai Chicken Burgers – tender and juicy, these are fab piled high with some Asian slaw.
Thai Coconut Lime Chicken
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Boneless Skinless Chicken Breast or Thighs:
There are options when it comes to purchasing boneless, skinless chicken breasts (and thighs, too). Generally, buying in larger amounts means you’ll pay less per pound.
- Chicken drops to a low once a quarter. Know the pricing in your area, what’s a good deal, and a great one, and never pay full price. Stock the freezer at rock bottom. Divide family packs into amounts for meals.
- Take it one step further and reduce today’s huge breasts into actual serving sizes. Large ones can be cut in half, and smaller ones trimmed to size. Package trimmings for stir-fries, casseroles, chicken strips, and so on.
- Compare sale pricing at all the available stores, and fresh to frozen. Frozen is often priced in ounces; learn how to compare to fresh, priced by the pound. Unless it’s a great sale, frozen is often more per pound than fresh on sale.
Coconut Milk:
Coconut Milk varies in price and quality. Look for full-fat with no stabilizers or gums.
- At the grocery, compare pricing in the Asian, Indian, and Latin American aisles. Check the discount bins. Stores serving diverse population areas usually sell for less. (The same day Target sold coconut milk in the burbs for $3.19, it was $1.99 in the city.)
- Check Markets and discount stores. At the grocery, it was $3.49 a can, the Asian market, $1.29, and Lidl $1.00 a can.
- Stock up at rock bottom; dates have little meaning; coconut milk keeps for years, properly stored in a cool, dark cupboard. Separation is normal.
Fresh Basil:
- It pays to grow it, even if in a pot. Bring in during the winter.
- A plant runs about the same as a cut bunch; if it dies, just snip and dry the leaves.
- Plants are available in the produce aisle in many groceries. Avoid any with dark spots. Even a healthy plant can harbor fungus; it will destroy a plant in a day or two.
- Use those grocery plants ASAP (have another recipe and ingredients ready for the remainder). If the plant is healthy, plant it outside.
Thai Green Chicken Curry
Thai Green Chicken Curry
- Prep Time: 10 minutes
- Cook Time: 15 minutes`
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish Chicken
- Cuisine: thai
Ingredients
- 1 can coconut milk, divided
- 2 to 3 tablespoons green curry
- 1 medium onion, thinly sliced
- 1 pound chicken breast or thighs, cut
- two small carrots, peeled and thinly sliced on the diagonal
- 3/4 cup chicken broth (or water)
- 1 to 2 tablespoons fish sauce or to taste
- 1 tablespoon of palm sugar (or brown sugar) to taste
- zest of half a lime and a squirt of juice (or 2 or 3 kafir lime leaves)
- 1 bell pepper, sliced thinly sliced, 3/8″, then slices cut in half
- A good handful of green beans
Instructions
Heat a large skillet over medium-high heat. Add the thick coconut oil (from the top of the can of coconut milk). Add curry paste and cook, stirring and scraping (a rubber spatula works well) until the paste darkens and begins to fry, two minutes or so.
Add the chicken and onions; stir as needed until chicken is cooked through. Add coconut milk, broth, and carrots, and bring to a light simmer.
Add in the fish oil, sugar, and lime zest and juice. Taste and adjust seasoning, adding more fish sauce if salt is needed, more sugar for sweetness, and more lime juice for sourness.
As soon as the carrots begin to soften, add in the bell peppers and beans. Continue to cook till crisp tender.
To finish, stir in the basil/water mixture or fresh basil.
Remove from heat and serve with additional lime and rice.
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