Flavor Fusion: Exploring Thai Green Curry ChickenCourse: Boki’s Cooking: The cooking recipes for Boki dishes
“This green curry chicken recipe is incredibly easy to make and can be enjoyed for dinner any night of the week. Why order takeout when you can make this authentic Thai green curry chicken at home?”.
3 tablespoons of a neutral oil (like canola or vegetable oil), divided
2 lbs (900g) of chicken thighs, cut into bite-sized pieces
1 tablespoon of cornstarch
1 medium onion, thinly sliced
4 ounces (115g) of green curry paste
5 cups of mixed vegetables (such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers)
13.5 ounces (about 1 2/3 cups) of coconut milk
1 ½ cups (355 ml) of chicken stock
5 kaffir lime leaves, lightly bruised (optional)
1 teaspoon of chili oil (or 1 red chili, de-seeded and chopped, optional)
2 tablespoons of fish sauce
2 teaspoons of sugar
1/4 cup of basil leaves
Steamed jasmine rice for serving
Cilantro for garnish (optional)
- Heat a large pan over medium-high heat and add 2 tablespoons of oil. Coat the chicken with 1 tablespoon of cornstarch and 1 tablespoon of oil until well combined. Tear the chicken into pieces in the pan until golden brown. Remove the chicken from the pan and transfer it to a separate dish
- If there are many pieces of chicken stuck to your pan, degrease it with 1/4 cup of water. Then, add thinly sliced onions to the pan and cook until translucent. Add the curry mixture and cook for 5 minutes.
- Add the vegetables to the pan and cook for 30 seconds. Add coconut milk, chicken broth, lime leaves (if using), chili (if using), and the shredded chicken to the pan. Heat the mixture until it boils and then lower the heat to a simmer. Cover the pan with a lid and let it cook on low heat for 10 minutes. Once the curry is bubbling, add fish sauce, sugar, and basil leaves. Stir well and serve with rice!
Recipe: Thai Green Curry Chicken Guide
This Thai Green Curry Chicken recipe is very easy to make – simple enough for any weeknight dinner.
Ever since I posted my simple red curry recipe (still one of my favorite dishes to make on a busy weeknight… when all I want to do is sit in my pajamas with a big bowl of rice), I’ve been really excited about this Thai Green Curry Chicken recipe.
If red curry is the homecoming queen of high school, then green curry is like red curry’s shy best friend. Just as good (maybe better), but a bit more understated. I’ll stop anthropomorphizing food now.
I love this Thai Green Curry Chicken because it’s one of those useful fridge-clearing recipes. I’ll let you in on a secret. I decided to blog about this recipe at the last minute and planned to go to the grocery store for ingredients. But I realized that I had chicken thighs in the freezer and cans of green curry paste, bamboo shoots, and coconut milk in the pantry.
I rummaged through the fridge and found a few carrots, a head of broccoli, and a few zucchinis. I quickly realized that I didn’t need to go out and buy ingredients -– I could whip something up with what I already had. This Thai Green Curry Chicken recipe is just that forgiving. You can use any type of vegetable you have on hand and it will taste great regardless.