Okay first let me start by saying I am not trying to be dramatic about my love of Thai green curry. Now let me proceed with my story.
The first time I tried Thai green curry I felt like I was Remy in Ratatouille the movie. Do you remember the scene where he eats the grape and fireworks go off in his brain and his eyes are closed like it is the best thing he has ever tasted? That is how I felt when I first had Thai food in general. There were so many flavors that I had never tasted before my brain could not compute how delicious it was. I always say that Thai green curry would definitely be dish on my death row lineup.
The only qualm I always had with this dish was that it felt so unattainable for me to make at home. So if I was craving it, there was nothing to do but go out and get it at a restaurant. This was until I discovered an Asian grocery store near me house, and saw an aisle full of curry paste. It was like the heavens opened up and shined down upon the curry aisle and thus a love affair began. I bought the green curry paste, some coconut milk, and Thai basil and was off to the races. I couldn’t believe how easy this was to make at home!
My biggest piece of advice for this recipe is that while it is super easy, the quality of your ingredients will make our break how your curry turns out. Here are the links to the exact curry paste and coconut milk that I use. There are a few “green curry” pastes at American grocery stores, but they are straight up garbage and don’t waste your time. If you have never been to an Asian grocery store before, don’t be intimidated! You will find everything you need. You can also order the coconut milk and curry paste online to make your life easier. This recipe calls for Thai basil (which you can find at the Asian grocery in the produce aisle) but regular basil is fine too if that is more accessible to you.
Please give this recipe a try and let me know how it turns out in the comments!
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Why You’ll Love This Green Curry
How to Make This Thai Green Curry
Please see recipe card at the bottom of this post for the full recipe details.
- Coconut milk and paste. To start, in a large cast iron pot bring 1 can of coconut milk to a simmer. Stir frequently until simmering and then add in 1 can of the green curry paste. Stir together until they are combined. At this point I add in my second can of green curry paste. However – this does make the curry pretty spicy in my opinion. You may want to wait and see how much you add of the second can. Start with half of the second can and work your way up.
- Chicken. Once the coconut milk and curry are well combined and simmered for a few minutes, add in the cut up chicken thigh. Stir to coat the chicken in the milk/curry mixture.
- Broth. Next add in second can of coconut milk, chicken broth, sugar, and fish sauce. Bring to a simmer and let cook for 10-15 minutes until the chicken is cooked through. The internal temperature of your chicken should be 165 degrees Farenheit.
- Veggies. Once the chicken is done, add in the green bell pepper, water chestnuts, and bamboo shoots. Cook for another 5 minutes so the veggies get heated up.
- Basil. Turn off the heat and add in the Thai basil. I used my kitchen scissors to cut up the basil into small pieces and stirred them right in. Taste the broth and adjust the seasoning as needed, I added 1/2 teaspoon of salt to mine and it was perfect. If the curry flavor is not strong enough for you, add in more of the second can if you reserved any and let is mix through for a few minutes.
- Serve. Serve this delicious curry over jasmine rice and an egg roll on the side. Enjoy!
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1 Peter 1:13
Thai Green Curry
Ingredients
Method
- To start, in a large cast iron pot bring 1 can of coconut milk to a simmer. Stir frequently until simmering and then add in 1 can of the green curry paste. Stir together until they are combined. At this point I add in my second can of green curry paste. However – this does make the curry pretty spicy in my opinion. You may want to wait and see how much you add of the second can. Start with half of the second can and work your way up.
- Once the coconut milk and curry are well combined and simmered for a few minutes, add in the cut up chicken thigh. Stir to coat the chicken in the milk/curry mixture.
- Next add in second can of coconut milk, chicken broth, sugar, and fish sauce. Bring to a simmer and let cook for 10-15 minutes until the chicken is cooked through. The internal temperature of your chicken should be 165 degrees Farenheit.
- Once the chicken is done, add in the green bell pepper, water chestnuts, and bamboo shoots. Cook for another 5 minutes so the veggies get heated up. *You can do other veggies here if you want. Think eggplant, canned baby corn, etc.
- Now turn off the heat and add in the Thai basil. I used my kitchen scissors to cut up the basil into small pieces and stirred them right in. Taste the broth and adjust the seasoning as needed, I added 1/2 teaspoon of salt to mine and it was perfect. If the curry flavor is not strong enough for you, add in more of the second can if you reserved any and let it mix through for a few minutes.
- Serve this delicious curry over jasmine rice and an egg roll on the side. Enjoy!
Notes
Did you make this recipe?
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This recipe and your great instructions helped me overcome my fear to try it. I followed your recipe exactly and voila, what a perfect Sunday dish! Thanks and I love your site!