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Thai Green Chicken Curry

Cream bowl filled with thai green chicken curry

Thai cuisine is known for its bold flavours; Thai green chicken curry is no exception. This delicious and easy-to-make dish is perfect for those who love a healthy meal without spending hours in the kitchen. That’s me, even though I’m a chef, and it’s all about feeding people great food rather than working in the kitchen all day. I’ve done that, and now all I want is great food fast. How about you?

With just a few simple ingredients, you can have an authentic-tasting Thai meal on your table in no time. We’re lucky because, in Australia, we can get many ingredients from our local supermarkets that will work well in this recipe. Let’s dive into the recipe ingredients used for this recipe.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Ingredients for a Red Thai Curry on a cutting board.

About the ingredients I’ve used:

  • Thai green curry paste (Maesri brand or homemade) – readily available at most Aussie supermarkets, or make it from scratch if you have time.
  • Coconut cream – I use SSM UHT Natural Coconut Cream in 200ml UHT packs for convenient pantry storage
  • Skinless chicken thigh fillets – cut into bite-sized pieces, but not too small as they shrink during cooking
  • Fresh mixed vegetables – Thai eggplant, snake beans, bok choy, or similar for an authentic touch
  • Continental chicken stock pots – great for a flavour boost with minimal additives
  • Brown sugar (optional) – helps balance the fresh green flavours
  • Fresh kaffir lime leaves – veins removed and sliced thinly, optional but highly recommended for a brilliant flavour; can be frozen for long-term storage
  • Fresh herbs for garnish – choose from Thai basil leaves, coriander leaves, or even parsley, depending on your preference
  • Rice or noodles for serving – traditionally served with rice or sticky rice, but noodles work well too; use fresh or dried noodles that only require soaking in boiling water for a quick meal, or you can make your own noodles if you have time.

Many people ask me about the spiciness levels of various Thai curries. When ordering Thai food from a restaurant based solely on heat preferences, the general order, from hottest to mildest, is green curry, followed by red curry, and then yellow curry.

Which Thai curry is hotter, red or green? For a more in-depth explanation of current spice heat levels, look here.

Cream bowl filled with thai green chicken curry

Bec’s Thai Green Chicken Curry

4.80 from 5 votes

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becs-table.com.au
This recipe makes 2 generous bowls of Thai Green Chicken Curry. It's super easy, and you can adjust the heat level to suit your tastes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Difficulty Easy
Course Dinner, Lunch
Cuisine Thailand
Servings 2 or more
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)
  • 1 Wok or Large frypan (optional)

Ingredients
  

  • 30 – 40 g Thai green curry paste Maesri brand or homemade
  • 30 g coconut cream I used Just 30g of SSM UHT Natural Coconut Cream 200ml; add the remainder later
  • 300 g skinless chicken thigh fillets cut into bite-sized pieces
  • 2 cups fresh mixed Asian veg I used 3 Thai eggplant, 2 snake beans, 1 small bok choy or other
  • 170 g coconut cream remainder of the SSM UHT Natural Coconut Cream 200ml
  • 1 Continental chicken stock pot
  • 1 tsp brown sugar optional
  • 200 g water This amount of water will give you a soup. Use less or non at all if you like.
  • 2 fresh kaffir lime leaves (veins removed and sliced thinly) optional
  • fresh Thai basil leaves or coriander leaves for garnishing

Instructions
 

Thermomix Method:

  • Place the 30 – 40 g Thai green curry paste (Maesri brand or homemade) curry paste and 30g coconut cream into the TM bowl
  • With the basket on top set, 4 min/Varoma/speed 1.5 or until fragrant.
  • Add chicken, pop the basket on top of the lid and cook 10 min/100°C/reverse/speed slow stir.
  • In the meantime, prep the veg. Keep the hard and soft veg separated to add them to the TM bowl at different stages.
  • Add 170 g coconut cream, the remainder of the UHT pack, 1 Continental chicken stock pot, 1 tsp brown sugar, 250g water, and the harder Veg cook 8 min/100°C/reverse/speed 1 or until vegetables are cooked.
  • Add Kaffir lime leaves if using and soft veg stir with the aid of a spatula. Set the Thermomix to cook for a further 2 min/90°C/reverse/speed 1 Transfer into a large serving bowl and garnish with Thai basil or coriander leaves.

Traditional Method:

  • Heat a large pan or wok over medium heat and add a couple of tablespoons of coconut cream. Once it starts to simmer, add the Thai green curry paste and cook for a minute or two, stirring constantly to release the flavours.
  • Add the chicken thigh pieces to the pan and cook until they are no longer pink on the outside. Be careful not to overcook them, as they will continue to cook in the sauce later.
  • Stir in the remaining coconut cream, chicken stock pot, and your choice of mixed vegetables. Bring the mixture to a gentle simmer and cook for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
  • If using brown sugar, add it now and stir until dissolved. Taste the curry and adjust the seasoning if necessary.
  • Finally, add the sliced kaffir lime leaves and cook for another 2-3 minutes, allowing their flavours to meld with the curry.
  • To serve, spoon the Thai green chicken curry over a bed of rice or noodles and garnish with your choice of fresh herbs.
  • Enjoy your delicious and flavourful Thai green chicken curry, a perfect meal for any day of the week!

Video

YouTube video

Notes

If using store-bought Thai green curry paste, adjust the amount of curry paste used based on personal preference.  Thai green curry is most often served with rice, but you can serve it with any side of your choice.  We like to sit it on fresh rice noodles.
If you want to make this for 3 or 4 people, it’s easy; just increase the veg and/or you can also increase the amount of rice or noodles.  If you alter the amount of Chicken, you’ll have to make sure it’s cooked through before you add the soft veg at the end. 
This is a soup-type green curry if you want less liquid add less water. 

Want to know more?

Want the recipe for a Restaurant? Thai Green Curry Paste

If you want to serve this with rice, you might try Thai Sticky Rice in your Thermomix

Or, if you need tips on rice cooking, you could use the following to cook some Jasmine rice;

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