Thai Green Chicken Curry

    (498)
    40 mins

    This is a quick and easy recipe that never fails. The chicken stays moist and tender.


    416 people made this

    Ingredients
    Serves: 4 

    • 500g skinless, boneless chicken breast – cut into 2cm cubes
    • 2 tablespoons soy sauce
    • 1 tablespoon plain flour
    • 2 tablespoons cooking oil
    • 2 tablespoon green curry paste
    • 2 spring onions, chopped
    • 3 cloves garlic, chopped
    • 1 teaspoon fresh ginger, finely chopped
    • 1 tin (400 ml) coconut cream
    • 1 tablespoon fish sauce
    • 2 tablespoon white sugar
    • coriander to garnish

    Directions
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Toss chicken first in 1 tablespoon of the soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large frypan over medium high heat. Place chicken in the frypan, cook and stir chicken until browned, about 5 minutes. Remove chicken.
    2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic and ginger; cook an additional 2 minutes. Return chicken to the pan, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, the remaining soy sauce and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with coriander leaves.

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    Reviews and ratings
    Global ratings:
    (498)

    Reviews in English (359)

    by
    295

    Yummo! It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). I only used 1.5 tbsp which was plenty. Also, the coconut milk should be a full-fat (not low fat) and also varies quite a bit by brand. I prefer the Chaokoh brand which is nice & thick. Both of these brands should be available at any decent Asian market. A couple of changes I made: 1. used boneless chicken thighs (not as dry as breast meat), 2. reduced sugar to 1 tsp. I also added carrots, onions, and peas (gotta sneak those vegies This one's a keeper.  -  19 May 2008  (Review from Allrecipes US | Canada)

    by
    211

    This turns out well except you have to completely leave out the soy sauce if you expect a greenish curry versus a brown curry. The soy affects both the flavor and the color in a very negative way. Leave out the soy and it turns out very well and is sooooo easy to make.  -  05 Apr 2009  (Review from Allrecipes US | Canada)

    by
    174

    Alert! I made a veggie version with lots of additions: Just like my fave Thai restaurant! I made a veggie version of this recipe by following it after heating the green curry paste. I used 5 ounces of tofu rubbed with a tiny bit of sesame oil and the teaspoon of ginger the recipe called for. I also added fresh basil, sweet peas, mini-corn, and bamboo strips. I served it over brown basmati rice capped with chopped peanuts, green onion, and cilantro. I will definitely make this again!  -  13 Sep 2008  (Review from Allrecipes US | Canada)

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