Tantalizing Thai Green Chicken Curry: A Flavor Explosion
Key Takeaways
| Benefit | Description |
|---|---|
| Authentic Taste | Recreate the rich, complex flavors of traditional Thai cuisine at home |
| Versatile Dish | Can be customized with different proteins, veggies, and heat levels |
| Nutritious Meal | Packed with lean protein, healthy fats, and aromatic herbs/spices |
Introduction
What is Thai Green Chicken Curry?
Thai Green Chicken Curry, or Gaeng Keow Wan Gai, is a beloved dish from central Thailand that has gained global popularity for its vibrant flavors and creamy coconut base.
This curry gets its signature green hue and distinctive taste from a blend of fresh green chilies, lemongrass, galangal, kaffir lime leaves, and other aromatic herbs.
Why is Thai Green Chicken Curry so popular?
The appeal of Thai Green Chicken Curry lies in its perfect balance of spicy, sour, sweet, and salty notes.
The rich coconut milk provides a velvety texture that beautifully coats the tender chicken pieces.
Plus, it’s a relatively healthy option packed with nutrients from the herbs and vegetables commonly added.
What are the benefits of making Thai Green Chicken Curry at home?
Recreating this iconic dish at home allows you to control the ingredients and adjust the spice level to your liking.
It’s also a more economical option compared to ordering takeout, and you can make a large batch to enjoy leftovers throughout the week.
Best of all, the aromatic blend of flavors will make your kitchen smell incredible!
Ingredients
Ingredients | Amount |
|---|---|
Skinless, boneless chicken breast | 1.5 kg |
Thai green curry paste | 3 tbsp |
Thick coconut milk | 830 ml |
Kaffir lime leaves | 2 sprigs |
Salt | 1 tsp |
Fish sauce | 2 tbsp |
Fresh green chili, finely chopped (seeds removed) | 2 tbsp |
Fresh basil or coriander leaves, finely chopped | 4 tbsp |
What Each Ingredient Adds
- Chicken: Lean protein that soaks up the flavorful curry sauce
- Green Curry Paste: Blended fresh herbs and spices provide the backbone flavor
- Coconut Milk: Gives the curry its signature rich, creamy texture
- Kaffir Lime Leaves: Adds a unique citrusy aroma and flavor
- Fish Sauce: Provides an umami, savory depth of flavor
- Chilies: Gives the curry its trademark heat level
- Basil/Cilantro: Fresh herbs add brightness and fragrance
These curry dish also pairs beautifully with Thai beef dishes like this chili cashew stir-fry.
Preperation and Servings
This Thai Green Chicken Curry recipe yields 4 servings and requires:
- Prep Time: 1 hour 10 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 2 hours 40 minutes
While it is a lengthy process, most of the time is hands-off simmering to allow the flavors to meld together. The extra time is well worth the amazing flavors!
Hints and Tips
- Use full-fat coconut milk for the richest, creamiest curry
- Fry the curry paste until fragrant to unlock maximum flavor
- Simmer for at least 30 minutes so flavors can meld
- Add a squeeze of lime juice at the end for extra tang
- Make it vegetarian by substituting tofu or veggies for chicken
- Feel free to adjust spice level by adding more or less chilies
This curry is a step up in authentic Thai flavors from simple beef stir fries or curries.
Variations
The beauty of this curry is that it can be customized easily:
- Protein: Use shrimp, beef, or make it vegetarian with tofu and veggies
- Vegetables: Add bamboo shoots, eggplant, bell peppers, etc.
- Heat Level: Increase or decrease chili amount for more/less spice
- Herbs: Switch up with Thai basil, mint, or cilantro
You can also try a vegan version like this Easy Vegan Thai Red Curry for something different.
Serving Suggestions
Traditionally, Thai Green Curry is ladled over a plate of steamed jasmine rice to soak up all the delicious sauce. Other fantastic pairings include:
- Cauliflower rice for a low-carb option
- Crispy noodles for added crunch
- Garlic chicken for a protein doubleheader
- Refreshing cucumber salad to cool the palate
Nutrition Values
One serving of this Thai Green Chicken Curry provides:
- Calories: 574 kcal
- Protein: 45g
- Fat: 38g
- Carbohydrates: 12g
- Fiber: 3g
It’s high in beneficial fats from the coconut milk, while being low in carbs. The curry paste packs in antioxidants from the fresh herbs and spices.
Difficulty Level: Medium
This Thai Green Chicken Curry falls into the medium difficulty range due to the multiple steps involved and somewhat lengthy cooking time.
However, the actual hands-on prep is quite straightforward once you have all the ingredients prepped.
Most of the time is inactive simmering. As long as you follow the recipe, even novice cooks can recreate this iconic dish.
Storage
Any leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
To reheat, gently warm on the stovetop or in the microwave, adding a splash of broth or coconut milk to rehydrate the sauce if needed.
This curry also freezes well for up to 3 months. Thaw overnight before reheating.
History of Thai Green Curry
Green curry originated in the early 20th century after migrants from the Southeast Asian nations of Myanmar, Laos, and Malaysia introduced ingredients like chilies, coconut milk, and galangal to Thailand.
The curry quickly became a staple, with each region putting its own spin on the aromatic blend of fresh herbs and spices.
Today, Thai Green Curry exemplifies the harmonious combination of flavors – spicy, sour, sweet, salty – that define authentic Thai cuisine.
It’s made its way around the world as one of Thailand’s most famous culinary exports.
Conclusion
Once you try your hand at this Classic Thai Green Chicken Curry recipe, you’ll be amazed at how easy it is to recreate such an incredible depth of flavor at home.
The layers of spice from the fragrant curry paste, richness from the coconut milk, and brightness from the fresh herbs and lime leaves come together in one gloriously complex yet balanced dish.
Making an authentic Thai curry from scratch allows you to customize it to your taste preferences and dietary needs.
You can make it as hot or mild as you like, load it up with veggies, or swap in a different protein. No matter how you tweak it, the intoxicating aroma and velvet curry sauce covering tender bites of chicken (or protein of choice) is sure to have you going back for seconds.
So grab your ingredients, fire up the stovetop, and get ready to transport your tastebuds to the bustling streets of Thailand with this iconic curry. Your local Thai restaurant has some serious competition!
10 FAQs
What is green curry made of?
Green curry paste is made from a blend of green chilies, shallots, lemongrass, galangal, kaffir lime leaves, cilantro, and other aromatics like coriander and cumin. This paste is then simmered with coconut milk, protein, veggies, and seasonings.
Is green curry hotter than red?
Green curry is generally considered the hottest of the Thai curries due to the amount of fiery green chilies used in the paste. Red curry is typically a bit milder.
What can I substitute for fish sauce?
If you can’t use fish sauce, you can substitute soy sauce or vegan Worcestershire sauce to provide that savory, umami flavor.
How spicy is Thai green curry?
The level of spice can vary greatly depending on the amount of curry paste and fresh chilies used. Most restaurant versions are quite spicy, while homemade allows you to control the heat level.
Is green curry dairy-free?
Yes, authentic Thai green curry is naturally dairy-free since it uses coconut milk instead of dairy milk.
How do you thicken Thai green curry?
To thicken the sauce, simply let it simmer longer to reduce and concentrate the flavors. Or make a slurry with a bit of coconut milk and cornstarch.
Can I use regular coconut milk instead of thick?
While thick coconut milk is traditional, you can substitute regular coconut milk. The sauce just won’t be quite as rich and creamy.
Is green curry Keto-friendly?
With its high fat content from coconut milk, green curry can fit well into a keto diet when served over cauliflower rice instead of regular rice.
How long does Thai green curry last?
Leftovers will keep refrigerated for 3-4 days. Or freeze for up to 3 months.
What vegetables go well in green curry?
Popular veggie additions include bamboo shoots, bell peppers, snow peas, green beans, Thai eggplant, and Thai basil leaves.
Making Thai red curry is another fantastic way to experience the incredible flavors of Southeast Asian cuisine at home. With a few key ingredients and some patience, you’ll be a Thai curry master!
Thai Green Chicken Curry
6
servings1
hour10
minutes1
hour30
minutes574
kcal2
hours40
minutesThai Green Chicken Curry
Ingredients
1.5 kg 1.5 skinless boneless chicken breast
3 tbs 3 Thai green curry paste
830 ml 830 Thick coconut milk
2 2 sprigs of citrus leaves
1 tsp 1 salt
2 tbs 2 fish sauce
2 tbs 2 fresh green chili, finely chopped seeds removed
4 tbs 4 fresh basil, or coriander leaves finely chopped
Directions
- First, put the thick coconut milk in the refrigerator or in a cool place for an hour or so until the cream rises on the top spoon of the cream into a cup.
- Heat the cup full of coconut cream in the large heavy saucepan stirring consistently until it comes to a boil.
- Lower the heat and continue cooking stirring occasionally until the cream thickens and oil bubbles around it. By this time it should be reduced to a quarter of the original amount.
- Add the curry paste and fry with the rich oily cream for about five minutes stirring constantly the curry paste will smell cooked and the oil will separate from it when it is ready.
- Add the pieces of chicken and cook over medium-low heat stirring frequently and turning them for about 15 minutes.
- Mix in the remaining coconut milk citrus leaves salt fish sauce and stir whilst the coconut milk comes to a boil.
- Then turn the heat low and allow to simmer uncovered for 35 to 45 minutes until the chicken is well cooked and tender and the source is rich and oily.
- Stir in the chopped fresh chilies and herbs and simmer for five minutes longer
- Then turn into the serving dish– serve with rice
Notes
- Make your own green curry paste following this recipe.
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