Chicken Green Curry
As a child, I always looked forward to family dinners where the air was filled with the intoxicating aroma of spices and herbs mingling together. One of my fondest memories is of my grandmother making Chicken Green Curry in her kitchen, a vibrant and flavorful dish that would transport us straight to the heart of Thailand. The green curry’s creamy coconut base, with its earthy aroma and vibrant color, quickly became a family favorite. Through her recipe, I learned the importance of patience in cooking and the joy of bringing loved ones together over a home-cooked meal.
What makes this dish special to me is not only its bold flavors but also its ability to evoke memories of shared laughter and love. Each bite is a reminder of those warm evenings spent together, and I’ve continued the tradition with my own family. Now, I hope to share this heritage with you, making this delightful Chicken Green Curry a staple in your home.
What Makes This Recipe Special
This Chicken Green Curry is not just a delicious meal; it’s also quick and easy to prepare, making it perfect for busy weeknights or casual gatherings. With its combination of tender chicken, fresh vegetables, and creamy coconut milk, it’s a healthier comfort food option that doesn’t skimp on flavor. The balance of spice, sweetness, and richness makes it appealing to both adults and kids alike, and it can easily be customized to suit different dietary preferences.
You’re guaranteed to love this recipe for its vibrant taste and colorful presentation, not to mention how quickly it can be whipped up.
What You’ll Need
For the Chicken:
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper to taste
For the Green Curry Sauce:
- 2 tablespoons green curry paste (adjust based on spice preference)
- 400ml coconut milk (full-fat for creaminess)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
For the Vegetables:
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 100g sugar snap peas, trimmed
- Fresh basil leaves, for garnish
Cooking Essentials:
- 2 tablespoons vegetable oil
- Steamed jasmine rice, for serving
Note: When choosing your curry paste, go for a brand that uses high-quality ingredients for the best flavor. Homemade curry paste can also bring a deeper taste, so feel free to try that if time permits!
How to Make Chicken Green Curry
- Prepare the Chicken: Season the chicken pieces with salt and pepper. In a large pan, heat the vegetable oil over medium heat.
- Cook the Chicken: Once the oil is hot, add the chicken pieces to the pan. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same pan, add the green curry paste. Stir it for about a minute until fragrant. Then, pour in the coconut milk, stirring to combine.
- Add Seasoning: Mix in the fish sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer.
- Incorporate Vegetables: Add the red bell pepper, zucchini, and sugar snap peas to the sauce. Allow everything to simmer for 5-8 minutes, or until the vegetables are tender yet crisp.
- Combine Chicken and Sauce: Return the cooked chicken to the pan, allowing it to warm through in the sauce for an additional 2-3 minutes.
- Garnish and Serve: Once everything is well combined and heated, garnish with fresh basil leaves. Serve hot over jasmine rice.
Tips & Recipe Variations
- For a Vegetarian Version: Substitute chicken with tofu or chickpeas, and use soy sauce instead of fish sauce.
- Spice Level: Adjust the amount of green curry paste for a milder curry or add chopped chilies for heat.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop.
- Fresh Ingredients: Always use fresh vegetables for the best flavor and texture.
- Avoid Watery Sauce: If your curry is too watery, simmer it without a lid for a few minutes to thicken.
How to Enjoy This Dish
Pair this Chicken Green Curry with freshly steamed jasmine rice to soak up all the rich sauce. You could also serve it with naan bread for a delicious twist. For a refreshing contrast, consider a side salad with an easy sesame dressing or a beverage such as Thai iced tea or coconut water to complement the flavors.
When plating, serve the curry in a shallow bowl, topped with fresh basil, and bright slices of lime for added zest.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the curry a day in advance and reheat it just before serving. The flavors will meld beautifully overnight.
Can I freeze the leftovers?
Yes, this dish freezes well. Store it in an airtight container and freeze for up to three months. Thaw overnight in the fridge before reheating.
What can I use instead of green curry paste?
If you don’t have green curry paste, you could use red curry paste, or make your own with green chilies, garlic, and herbs.
How do I prevent the dish from becoming watery?
Ensure you don’t add excess liquid and simmer it uncovered to reduce and thicken the sauce if needed.
Can I make this vegetarian or dairy-free?
Yes! Use tofu or chickpeas instead of chicken and coconut milk for a fully vegetarian and dairy-free option.
In the end, this Chicken Green Curry is more than just a meal; it’s a heartfelt recipe that can bring families and friends together. Whether you enjoy it on a quiet weeknight or share it with loved ones during a gathering, it serves as a reminder of warmth, comfort, and shared traditions. I invite you to try this recipe, savor its delightful flavors, and create your own cherished memories. Your kitchen will soon be filled with wonderful aromas, and your table will be a place of connection and joy. Share your experiences, and let’s celebrate the love of cooking together!
“This Chicken Green Curry blew me away! The flavors were so vibrant, and it was incredibly easy to make. My family couldn’t get enough!” – Sarah, a happy reader
Chicken Green Curry
Ingredients
Method
- Season the chicken pieces with salt and pepper.
- In a large pan, heat the vegetable oil over medium heat.
- Add the chicken pieces to the pan and sauté for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the green curry paste and stir for about a minute until fragrant.
- Pour in the coconut milk and stir to combine.
- Mix in the fish sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer.
- Add the red bell pepper, zucchini, and sugar snap peas to the sauce and simmer for 5-8 minutes, or until the vegetables are tender yet crisp.
- Return the cooked chicken to the pan and warm through in the sauce for an additional 2-3 minutes.
- Garnish with fresh basil leaves and serve hot over jasmine rice.
Notes
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