Thai Green Curry with Chicken and Coconut Rice
Recipe Introduction: Get Ready for an Authentic Thai Green Curry !
Fancy a proper Thai takeaway, but homemade? Do you crave that creamy, spicy, utterly delicious green curry ? Well, you've come to the right place! This recipe is for my version of Green Curry Recipes that's both achievable and bloomin' tasty.
Quick Hook to Curry Heaven
Ever wondered how to make a restaurant quality green curry at home? This Thai Green Curry Recipe nails it with a creamy, coconutty base and a gentle kick, perfect for a chilly evening.
Plus, it stars some best green curry paste brand to make it easy.
A Taste of Thailand
Originating from Thailand, Green Curry Chicken is known for its vibrant green colour and complex flavours. It is a staple in Thai cuisine.
This recipe is a medium difficulty dish taking around 50 minutes. It will serve 4 hungry souls. You're basically making Authentic Thai Green Curry here!
Why You'll Love This Easy Green Curry Recipe
One of the best things about this Coconut Curry Chicken is the health benefits. It's loaded with veggies. The coconut milk adds healthy fats.
It's also ideal for a cosy night in. I've made it extra special by using the freshest ingredients and a secret blend of spices, and you can even make your own Homemade Green Curry Paste .
Now, let's gather our ingredients and get cooking! I remember once trying to make this with my nan. She swore she hated spice.
We ended up sweating buckets. But, honestly? She had seconds! Get everything ready and let's make some amazing Curry Chicken Recipes .
Alright, let's get this show on the road! Ready for some proper Thai cooking? We're diving into a flavour packed Thai Green Curry Recipe , using fresh, authentic ingredients.
Honestly, it's easier than you think.
Ingredients & Equipment for Your Thai Feast
Time to gather your bits and bobs! Don’t worry, you probably have most of this already. It will be like the best Green Curry Chicken you have ever cooked.
Main Ingredients: The Heart of the Curry
- Vegetable Oil: 1 tablespoon ( 15 ml ) - For a nice base.
- Chicken Thighs: 1 pound cut into 1 inch pieces ( 450g ) - Chicken thighs are the best part.
- Onion: 1 medium , chopped ( 150g )
- Garlic: 2 cloves , minced ( 6g )
- Ginger: 1 inch , grated ( 2.5cm )
- Green Curry Paste : 2 tablespoons ( 30g ) - This is key! The Best Green Curry Paste Brand can really make or break your curry.
- Coconut Milk: 1 (13.5 ounce) can , full fat ( 400ml ) - Go full fat. Trust me!
- Chicken Broth: 1 cup ( 240ml )
- Red Bell Pepper: 1 medium , sliced
- Bamboo Shoots: 1 (8 ounce) can , drained ( 225g )
- Fish Sauce: 1 tablespoon ( 15ml )
- Brown Sugar: 1 tablespoon ( 12g )
- Lime Juice: 1/2 lime , juiced (approx. 1 tablespoon or 15ml )
- Fresh Basil Leaves: 1/4 cup , roughly chopped (a small handful)
- Fresh Cilantro Leaves: 1/4 cup , roughly chopped (a small handful)
- Long Grain Rice: 1 cup ( 200g )
- Coconut Milk (for rice): 1 1/2 cups ( 360 ml )
- Salt (for rice): 1/2 teaspoon ( 3g )
Quality Indicators
For the green curry paste , look for a vibrant green color. It should smell fragrant. A good brand will contain fresh herbs and spices. Don't settle for dull, brown paste.
Seasoning Notes: Spicing it Right
This is where the magic happens! The authentic Thai green curry flavour comes from the balance of sweet, salty, spicy, and sour.
Fish sauce provides the umami, brown sugar adds sweetness, and lime juice gives it a zing. Don't be shy with the fresh herbs!
Essential spice combinations: Ginger, garlic, and green curry paste are your base. Flavor enhancers: Fish sauce and lime juice add depth.
Quick Substitutions: Soy sauce for fish sauce (use less!). Honey for brown sugar.
Equipment Needed: Keep it Simple
You don't need fancy kit for cracking Green Curry Recipes .
- Large skillet or Dutch oven for cooking the curry.
- Rice cooker (optional) or a saucepan for the rice.
- Measuring cups and spoons because eyeballing it can go wrong.
- Chopping board and knife fairly obvious, innit?.
Common Household Alternatives: If you don’t have a rice cooker, a saucepan works just fine. Just keep an eye on it!
We are going to turn you into a Coconut Curry Chicken expert. You will soon be ready for more Curry Chicken Recipes , but one step at a time!
Cooking Method: Crafting the Perfect Thai Green Curry
Fancy a proper Thai Green Curry Recipe ? Honestly, who doesn't. It's like a hug in a bowl, but with a bit of a kick.
Here's how to nail it. I remember the first time I tried making it. Blimey, it was a disaster. Luckily, I've learned from my mistakes.
And so can you!
Prep Steps: Getting Your Ducks in a Row
First things first, mise en place , darling. Get everything chopped and measured. It's essential! Dice the onion. Mince the garlic and ginger.
Slice the bell pepper. And don't forget to drain those bamboo shoots. For time saving, chop the veg while the rice cooks.
Safety reminder: Watch your fingers with that knife! No one wants a trip to A&E.
step-by-step Process: Stirring Up Some Magic
- Cook the Rice : Combine 1 cup rice, 1 1/2 cups coconut milk, and 1/2 teaspoon salt in a rice cooker or saucepan. Cook till tender.
- Sauté Aromatics : Heat 1 tablespoon vegetable oil in a large skillet. Add 150g chopped onion, cook until softened. Add 6g minced garlic and 2.5cm grated ginger, cook until fragrant.
- Bloom the Curry Paste : Add 30g green curry paste to the skillet. Cook, stirring, until fragrant. This unlocks the authentic Thai green curry flavor.
- Brown the Chicken : Add 450g chicken to the skillet. Cook until browned on all sides.
- Simmer the Curry : Pour in 400ml coconut milk and 240ml chicken broth. Bring to a simmer.
- Add Vegetables : Add 1 medium sliced bell pepper and 225g drained bamboo shoots. Simmer until tender crisp.
- Season and Finish : Stir in 15ml fish sauce, 12g brown sugar, and 15ml lime juice. Taste and adjust.
- Garnish and Serve : Stir in 1/4 cup basil and 1/4 cup cilantro. Serve hot over coconut rice. Voila!
Pro Tips: Secrets from a Seasoned Cook
- Want a shortcut? Use a good Best Green Curry Paste Brand . It saves time and effort.
- Avoid burning the garlic! Keep the heat medium to avoid bitterness.
- make-ahead option? The curry can be made a day in advance. It actually tastes better the next day. Just store it in the fridge. This Easy Green Curry Recipe is great for batch cooking.
Honestly, this Green Curry Chicken recipe is foolproof. Once you get the hang of it, you'll be making it all the time.
And don't forget to check out other Green Curry Recipes online for inspiration. Now, go on, get cooking! Before you know it, you'll have a bowl of Coconut Curry Chicken in your hand!
Recipe Notes for Your Brilliant Green Curry
Fancy a bit of thai green curry recipe brilliance? Of course you do! Let's chat about how to make this green curry chicken truly your own.
I've messed about with this authentic thai green curry recipe more times than I care to admit, so here are a few lessons I've learned along the way.
Serving This Blinder of a Curry
Got your Green Curry ready? Ace! Now, let's make it look the part.
Plating & Presentation: Pile that gorgeous coconut curry chicken high over the fluffy coconut rice. Garnish with extra basil and a wedge of lime.
A sprinkle of red chilli is proper if you want a kick!
Sides & Drinks: A refreshing cucumber salad is mint with this. Some proper Thai spring rolls and peanut sauce on the side? Oh my gosh, yes! And to drink? I'd go for a Singha beer or a nice cup of green tea.
You know? Something to cut through the richness.
Storage Sorted!
Leftovers? Not a problem, mate!
Fridge: Pop the Green Curry in an airtight container. It'll keep in the fridge for 3-4 days . Honestly, the flavours get even better overnight!
Freezer: This easy green curry recipe freezes brilliantly! Store in a freezer safe container for up to 3 months .
Reheating: Reheat in a saucepan over medium heat, stirring occasionally, until piping hot. You can also microwave it. Add a splash of water or coconut milk if it's too thick.
Variations: Your Curry, Your Way!
Don't be afraid to shake things up! This curry chicken recipes are just a starting point.
Veggie Vibes: Swapping the chicken for tofu or tempeh? Bang on! Works a treat and keeps it plant based.
Spice It Up: Feeling brave? A pinch of red pepper flakes or a finely chopped chilli will bring the heat.
Use a great best green curry paste brand for great results!. I'm not kidding
Nutrition Nitty Gritty
Okay, let's keep it simple. Each serving of this homemade green curry paste uses, clocks in at roughly 550 calories.
You're looking at about 35g of protein, 30g of fat, and 40g of carbs. Fibre? Around 5g. Sugar? About 10g.
And sodium? Roughly 800mg. Remember, these are estimates!
Green curry, especially when made with fresh ingredients, offers vitamins and antioxidants. Coconut milk provides healthy fats (in moderation, of course!).
Protein from the chicken (or tofu) helps keep you full and satisfied.
Right then, give it a go, eh? Get stuck in, don't be scared to experiment, and before you know it, you'll be whipping up a cracking Green Curry like a pro!
Frequently Asked Questions
What exactly is green curry paste and where do I find it? Is it like finding hen's teeth?
Green curry paste is a blend of green chilies, galangal, lemongrass, kaffir lime leaves, coriander root, and other aromatic herbs and spices. It's the backbone of authentic Thai green curry, giving it that characteristic flavor and kick.
You can typically find it in the international aisle of most supermarkets, Asian grocery stores, or online. Some of the bigger supermarkets have really upped their game, so you might be surprised!
How much green curry paste should I use? I don't want to blow my head off!
Spice tolerance is a very personal thing! For this recipe, two tablespoons of green curry paste provides a medium level of heat. Start with less, maybe one and a half tablespoons, and taste as you go. You can always add more paste to increase the spice, but you can't easily take it away once it's in there!
It's always better to err on the side of caution, especially if you're cooking for a crowd with varying heat preferences.
Can I make my own green curry paste? I fancy myself as a bit of a culinary whiz.
Absolutely! Making your own green curry paste is a fantastic way to control the ingredients and customize the flavour. It does require a bit more effort and some specialized ingredients, like galangal and kaffir lime leaves, but the results are well worth it.
There are loads of cracking recipes online - give it a go and you might just surprise yourself!
How do I store leftover green curry paste, and how long will it last? I don't want to waste it.
Leftover green curry paste should be stored in an airtight container in the refrigerator. It will generally keep well for up to two weeks. You can also freeze it in small portions (ice cube trays work well) for longer storage. That way you can just take out a little chunk whenever you like.
Just be sure to label it so you don't end up with chilli ice cubes!
Can I substitute anything for the fish sauce? I'm veggie/vegan.
Yes, you can! Fish sauce adds a salty, umami flavour that is typical of Thai cuisine, but there are vegetarian options. A good substitute is soy sauce, but use less as it is saltier. You could also use a vegetarian "fish sauce" alternative made from seaweed or mushrooms to get a similar umami depth.
If you have neither of those, a splash of tamari can do the trick.
My green curry is a bit watery! How do I thicken it up without messing up the flavour?
A watery curry is easily fixed! The best way to thicken it without altering the flavour too much is to simmer it for a bit longer, uncovered, allowing some of the liquid to evaporate. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering curry.
This should thicken it up nicely. Just be careful not to add too much or it'll go gloopy like something you'd find in a school canteen!
Thai Green Curry With Chicken And Coconut Rice
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 |
|---|---|
| Fat | 30g |
| Fiber | 5g |
