Curry – Thai Green Curry Chicken Recipe.
Step 1: Prepare the Lemongrass.Remove any tough outer leaves from the lemongrass and cut off the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry pot for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar.
Time-saving Tip: Instead of using fresh lemongrass, substitue 3 Tbsp. bottled OR frozen prepared lemongrass (bottled lemongrass can be found at some supermarkets, or look for the frozen type at your Asian food store).
Step #2: Place prepared lemongrass in a food processor or blender and add the following ingredients:
- 4-5 cloves garlic
- 1-3 green chilies (jalapeno work well if you can’t find Thai green chilies)
- 1 shallot (OR 1/4 cup purple onion), chopped
- 1 thumb-size piece galangal OR ginger, sliced
- 1/2 cup fresh coriander (cilantro) leaves & stems roughly chopped
- 1/2 cup fresh basil
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
- 3 Tbsp. fish sauce
- 1 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
- 1 Tbsp. lime juice
- 1 tsp. brown sugar
- 1/4 can coconut milk (set the rest aside for later)
Blitz well to create a fragrant green curry paste. If using a blender, add more coconut milk to blend ingredients, up to 1/2 can as necessary.
Step #3: Drizzle 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). Add what is remaining of your can of coconut milk and stir to combine.
Step #4: Add ½ chicken chopped into pieces, OR 3/4 to 1 lb. chicken breast/thigh, chopped (this will serve 3-4 people). If you have them, also add 2-3 whole kaffir lime leaves (available frozen at most Asian food stores). If using fresh lemongrass, also add the leftover stalk pieces. Stir and bring to a boil.Reduce heat to medium-low, cover, and gently simmer until chicken is nearly cooked – 25 to 30 minutes for whole chicken pieces, or 10 to 15 for boneless chicken. Stir occasionally.
If You’d Like More Sauce: Add 1/2 cup chicken stock. OR, for a creamier green curry, add more coconut milk (1/3 to 1/2 can) or evaporated milk (both are used in Thailand).
Step #5: Once chicken is cooked, add up to 2 chopped bell peppers OR experiment with other vegetables of your choice – green beans, tomatoes, zucchini, and eggplant all work well.
Stir in the vegetables and continue simmering another 10 minutes, or until vegetables have softened and chicken is tender.
Step #6: Taste-test the curry for salt/flavor, adding more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime juice. Add more chili if not spicy enough. If you’d prefer it sweeter, add a little more sugar.To serve:
Sprinkle over fresh coriander and basil, and add wedges of lime if desired. Serve with Thai jasmine rice or noodles. The following rice dishes are also delicious with Thai green curry: Easy Thai Coconut Rice
and Easy Thai Sticky Rice