Thai Green Coconut Curry Chicken
• 1 lb. (.460 kg.) skinless chicken breast/thigh, chopped into
• 1 green bell pepper, chopped
• 1 cup chopped asparagus OR green beans
• handful cherry tomatoes
• Optional: 2-3 whole kaffir lime leaves
• 3/4 can coconut milk
• 1/2 can evaporated milk OR 2/3 cup coconut milk
• 1/2 cup fresh Thai basil OR sweet basil
Green curry paste:
• 1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared
• 1/4 can coconut milk
• 1-3 green chilies
• 1 cup chopped coriander/cilantro, leaves & stems
• 1 shallot, chopped
• 4-5 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 3 Tbsp. fish sauce
• 2 Tbsp. fresh lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground white pepper
• 1 tsp. brown sugar
• 1 tsp. shrimp paste
1. Place green curry paste ingredients in a food processor or
blender and blitz to create a fragrant green curry paste/sauce (you
may need to add more coconut milk if using a blender). To make sauce
by hand: Mince and stir all sauce ingredients together in a bowl, OR
use a pestle & mortar to mash dry ingredients followed by liquid
ingredients. Set aside.
2. Place a wok or large frying pan over medium-high heat. Add a
little oil and swirl around, then add your green curry paste.
Stir-fry 1 minute to release the fragrance.
3. Add the chicken. Stir-fry until well saturated with sauce.
4. Add 1/2 can evaporated milk, plus the lime leaves (if using).
Stir and reduce heat to medium-low. Simmer chicken 5-6 minutes.
5. Add 1/3 to 1/2 can coconut milk, plus the green vegetables
(except basil) and continue simmering another 3-4 minutes.
6. Add the cherry tomatoes and simmer 2-3 more minutes. Avoid
over-cooking - you want the tomatoes to keep their shape and the
green vegetables to retain some of their crispness.
7. Remove curry from heat and taste-test it for salt and spice. If
not salty or flavorful enough, add 1 more Tbsp. fish sauce. If too
salty for your taste, add another squeeze of lime juice. If too
spicy, OR if you'd like more sauce, add what is remaining of your
can of coconut milk. If you'd like it sweeter, add a little more
8. Serve directly out of the wok, or transfer to a serving bowl.
Sprinkle over the fresh basil (slice larger leaves into shreds).
Sliced red chili can also be used as a topping, or to add more spice
(as shown). Serve with plenty of Thai jasmine rice.
For a lighter green curry: Simply substitute chicken stock for the
evaporated milk. Add a little more lime juice when taste-testing (to
balance out the saltiness), as needed