Thai green chicken curry recipes
Our top 3 of 6 Thai green chicken curry recipes
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Thai Green Chicken Curry
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Thai Green Chicken Curry
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Ultimate Thai Green Chicken Curry
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Ingredients
- To taste Salt and Pepper
- 1 x 400 ml Cocanut Milk - tin of
- 3 Limes - zest and juice
- A few Basil - fresh stalks
- 3 Tblsp Virgin Olive Oli
- 2 Garlic Cloves
- 4 Chicken Breasts
- 1 Tblsp Coriander Seeds - crushed
- 1 Tblsp Root Ginger - finely chopped
- A few Lime Leaves - torn
- 6 Spring Onions - trimmed
- 2 Lemon Grass Stalks - chopped
- A few Corainder - fresh stalks
- 5 Green Chillies - medium finely chopped
- ½ a Cup Cashew Nuts
- ½ tsp Black Pepper
Method
- Curry Sauce
- 1. Place all the green curry ingreaiants(Corainder, Salt and Pepper, Lemon Grass, Ginger, Spring Onions, Lime Leaves, Black Pepper, Coriander Seeds, Garlic Cloves,
- Olive Oli, Basil, Limes and Chillies) in a blender and liquidise for 2 or 3 mins.
- 2. Now you should marinate the chicken in some of the curry sauce for about 30 minutes.
- 3. Fry the chicken for about 4 to 5 minutes, together with a little oil, in a wok or casserole dish.
- 4. As you are cooking add the remainder of the curry sauce.
- 5. Now stir in the cocunut milk and bring to the boil.
- 6. Now simmer for about 8 to 10 minutes until the chicken is cooked.
- 7. Finally sprinkle the cashew nuts and some coriander leaves and serve with steamed rice or noodles as a side dish.
5 Comments
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carol savage Sat Sep 5 2009 • Reply
Glad you liked it - have you got a similar alternative we can try
Ingredients
- 160g New potatoes
- 50g Green beans
- 1 tbs. Sunflower oil
- 1 Garlic clove
- Boiled rice
- 225g Chicken (boneless skinless)
- handful Basil leaves
- 1 tbsp. Thai green curry paste
- 200ml Coconut milk
- 1 tbsp. Caster sugar
- 2 Fresh kaffir lime leaves
- 2 tbsp. Thai fish sauce
Method
- 1. In a pan of boiling water, cook the potatoes (already cut into chunks). After 5 minutes, add the beans (trimmed and halved) and cook for another 3 minutes. When they are tender - not soft - drain them and put them aside.
- 2. Heat the oil in a large frying pan. Cook the garlic until golden in this pan (it should only take a few seconds). Make sure it doesn't turn very dark as this will not be a very good taste.
- 3. With a spoon, put the curry paste into the large frying pan and stir for a few seconds. Then add the coconut milk and cook till it boils.
- 4. Add in the fish and sugar, followed by the chicken (either breasts or thighs, cut into bite sizes). Turn down the heat to a simmer. Cover the frying pan and cook for 8 minutes.
- 5. Add the potatoes and beans, letting them warm through in the coconut milk. Next, add the kaffir lime leaves for flavouring. Then add the basil leaves, but not for too long or they'll lose they're colour.
- Serve immediately with boiled rice.
1 Comments
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CurryMaster Fri Sep 11 2009 • Reply
Enjoy, this recipe is sure to whisk you off to sunnier climates!
Ingredients
- ALL YOU NEED
- 4 chicken thighs boneless (skin off)
- 200g/7oz green beans (halved)
- 1 tblsp Oil
- 250ml/9 fl oz coconut milk
- 125ml/4 fl oz Water
- 6 kaffir lime leaves
- bunch Chopped spring onion
- CURRY PASTE
- ½ tsp coriander seeds
- 1 tsp shrimp paste
- ½ tsp Ground cumin
- 3 small fresh thai green chillies
- 3 green shallots. chopped
- 2cm/0.75in galangal chopped
- 2 cloves garlic. minced
- 1 tblsp fish sauce (nam pla)
- 1 stem fresh lemon grass. chopped
- handful Fresh Coriander
- 2 kaffir lime leaves. chopped
- 2 tblsp Oil
Method
- I need to write and add the methodology for this recipe as the video for it has been taken off by MyDish!
- Cheers
21 Comments
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Add commentSwordFishTromBones Wed May 25 2011 • Reply
This looks great - going to make this tonight!
Jen Na Fri Nov 26 2010 • Reply
Do add 2cm of fresh galangal root while pureeing the spice paste for added authentic flavour. Three-quarter teaspoon of powdered galangal could replace it if fresh roots are not available.
Kenny Mon Feb 22 2010 • Reply
Hi Ed - glad you liked it - will definately try the French beans for crunch and colour - sound interesting?!
Ed Grant Thu Feb 4 2010 • Reply
My recipe is just like this - love it - I like to add some French beans for crunch and lovely colour - thanks Kenny
Kenny Tue Nov 10 2009 • Reply
Hi Kyri - glad you liked it - my kids are a bit young to apreciate a fine Green Curry, but the wife and I certainly love it! - Regards Kenny
Kyri Mon Nov 9 2009 • Reply
Hi, great recipe! I added a touch of fish sauce, and like someone else said, I'd probably cut out one lime, but my whole family loved it (and so did I).
Thanks!
Dom Tue Sep 29 2009 • Reply
I dunno i guess my favourite is sushi or sashimi or pasta.
AcEgEnE Tue Sep 29 2009 • Reply
Fish sauce?
Kenny Sun Sep 27 2009 • Reply
Hi Dom - no problem, glad you like it, it is certainly one of my favourite dishes - whats yours?
Dom Sat Sep 26 2009 • Reply
omg omg OMG!!!! I LOVE Thai green curry and this - is - AMAZING! Seriously an awesome recipe. Everyone should try this even if they don't like curry and I guarantee they would love it! Thanks for submitting this recipe! This is one I'm going to keep using for years!
Kenny Thu Sep 10 2009 • Reply
Hi Shal - it' got to be chocolate cake please. Nothing beats a good chockie Cake.....! BTW hope yor dad is on the mend - best regards - kenny
Kenny Thu Sep 10 2009 • Reply
Hi Nichat - Ok sounds interesting. How do you know this? Have you got a full Thai Curry recipe you can put up to show me. Ill try your additions and see if it improves it - thanks.
nichat Wed Sep 9 2009 • Reply
Sorry the recipe tastes nice but not really authentic. I believe a recipe for Thai Green Curry must include palm sugar, Thai Aubergine/Pea Aubergine and Fish Sauce to taste.
Shal Tue Sep 8 2009 • Reply
Hi Kenny - sorry haven't been on here for a while - Dad in hsopital and I have been running around here, there and everywhere. What sort of recipe would you like?? Cake or chocolate or maybe a chocolate cake? Shal
Nick.b Mon Sep 7 2009 • Reply
Such a great recipe, absolutely loved it. With curries it is all about the paste and this has got it down to a t.
NikkiLovegrove Wed Sep 2 2009 • Reply
MMM, oh Kenny, thankyou! I've been looking for a good thai chicken recipe for ages, this looks amazing. You've clearly gone to a lot of trouble to add the individual ingredients (it annoys me when you simply get "curry powder" in there). Please have a look at my naga recipe, I am starting to grow my own nagas as they may be fiery but they have a very subtle floral overtone too. Will try them in this dish.
Kenny Thu Aug 27 2009 • Reply
Hi Shal - most excellent! You clearly like your food a bit more spicy. Of course in Thailand the green curry tends to blow your head off. I find that the limes cool it all down a bit without loosing the chili kick. I see from your profile you like curry, chocolate, bread and cake. So come on give me one of your best recipes to try... please :-) - Regards Kenny
Shal Tue Aug 25 2009 • Reply
Hi Kenny - Just thought I would let you know that I did reduce the limes by one and upped the chillies a little - perfect!!! Thanks for sharing this fantastic recipe.
Kenny Mon Aug 24 2009 • Reply
Hi Shal, glad you liked it. Yes, the limes can be very overpowering...these can certainly be altered to taste, it's just a question of getting the balance right. Regards Kenny.
Shal Fri Aug 21 2009 • Reply
This is a wonderful recipe. I will cut the limes down by one next time though, as hubby thought the lime overpowered the other tastes. But very very tasty and easy. I am making it again tomorrow.
Felix Tue Nov 6 2007 • Reply
This is fantastic. It smells so nice when its cooking. Remember to take the seeds out the chillies :)