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Thai Green Curry with Chicken

by Dawn T in Rouxbe Recipes

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Step 1: Making the Green Curry Paste

Making the Green Curry Paste

To make the green curry paste, first prepare your mise en place. Finely mince the lemongrass, galangal, garlic, shallots, coriander root and the chilies.

Peel and mince the turmeric. Keep in mind that it will stain your cutting board, hands, and anything it comes into contact with. Gather the kaffir lime, shrimp paste and Thai basil and set aside.

In a small fry pan, toast the coriander and cumin seeds until they release their aroma and start to brown slightly.

To make the paste, use a mortar and pestle. Grind the spices, peppercorns and salt into a fine powder.

Next, add the lemongrass and pound until you reach a smooth paste, scraping down the sides as needed. Add the galangal, followed by the turmeric, making sure each is fully incorporated before adding the next. Add the garlic, cilantro stems, chilies and shallots.

Zest and add the kaffir lime, followed by the shrimp paste. Finely chop the basil and add it to the mortar and pestle, pounding everything into a smooth paste. Set the paste aside while you prepare the rest of your mise en place.

  • 3 tbsp lemongrass
  • 1 tsp galangal
  • 1 tbsp garlic
  • 2 tbsp shallots
  • 2 tbsp coriander root (can substitute with cilantro stems)
  • 5 hot, Thai green chilies
  • 5 long green chilies
  • 1 tsp fresh turmeric (can substitute with 1 teaspoon dried)
  • 1 kaffir lime
  • 3/4 tsp shrimp paste
  • 1 cup Thai sweet basil
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1 tsp kosher salt

Step 2: Preparing Your Mise en Place

Preparing Your Mise en Place

To prepare your mise en place, first chiffonade the kaffir lime leaves. Chop the eggplant into bite-size pieces.

Next, separate the thick coconut cream from the coconut milk. Measure out the fish sauce and palm sugar.

Slice the chicken breast into thin, bite-size pieces. Lastly, de-stem and measure out the Thai basil.

  • 1 to 2 kaffir lime leaves
  • 1/2 cup Thai green eggplants
  • 1/2 cup baby purple eggplants
  • 1 cup thick coconut cream
  • 1 cup coconut milk
  • 1 to 2 tbsp fish sauce
  • 1 to 2 tbsp palm sugar
  • 2 single chicken breasts
  • 1/2 to 1 cup Thai basil

Step 3: Cooking the Dish

Cooking the Dish

To cook the curry, heat a wok over medium-high heat. Once hot, add the coconut cream. Stir frequently and cook the cream until the coconut oil separates. This should take about 5-10 minutes.

Once the oil separates, add about 3 to 5 tablespoons of the green curry paste. The amount you use will depend on how hot you like your curry. If using a store-bought paste, keep in mind that they are usually spicier. Fry this for a minute or two, until it is very fragrant and you start to see the oil again. Add the chicken and coat with the paste. Flatten it out slightly and let cook for a minute or so. Stir and continue to cook until it just starts to turn white on the outside.

Next, add the coconut milk, followed by the eggplant. Fold everything together and let simmer for about 5 minutes or until the eggplant has softened slightly.

Turn the heat down to medium-low and add the palm sugar, fish sauce, kaffir lime and half of the Thai basil. Stir to combine and let simmer for another 2 minutes before adding the remaining basil and frozen peas.

Lastly, turn off the heat and let sit for a few minutes before serving. Garnish with a sprig of Thai basil, and serve with Pandan-infused jasmine rice.

  • 3 to 5 tbsp Thai Green Curry Paste (above)
  • 1/3 cup frozen peas

Notes

This paste will keep in the refrigerator for a few days; however, it will oxidize and change color, but the flavor won’t be affected. To maintain its color, it can be frozen for a few months.

Thai pea eggplants are commonly used in this dish, however, they can be difficult to find. They are small, light-green in color and have a slight bitter taste and crisp texture. Over ripe eggplants become very bitter and tough.

Vegetarian Version:

To make this paste vegetarian, simply substitute the shrimp paste with vegetarian fish sauce or soy sauce. Substitute the chicken with more vegetables.

Related Tips & Techniques

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What is and How to Prepare Lemongrass?

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What is Galangal?

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How to Buy and Prepare Garlic

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Which Thai Chili to Use?

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What is Turmeric?
Dd_kaffirlime_thumbnail

What is Kaffir Lime?

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What is a Mortar and Pestle?

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Grinding Your Own Spices

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How to Buy Coconut Milk

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What is Palm Sugar?
Dd_thaibasil_thumbnail

What is Thai Basil?

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How to Debone a Chicken Breast

 Dd_chiffonade_thumbnail

How to Chiffonade

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Mincing, Dicing and Cutting Onions

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How to Buy & Store Fresh Herbs

Related Cooking School Lessons

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Poultry Fundamentals

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Cooking Rice | Steaming & Boiling Methods

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How to Use and Cook with Herbs

Dee F

Nice flavor

Once the paste is made, the dish is easy to make and really delicious to eat.

Jessica T

coconut cream substitute?

what happens to the taste and texture if you leave out the coconut cream?

Joe G
Rouxbe Staff

Without Coconut

Well without coconut milk it won't be quite the same, but you can add another liquid for texture. And if you simply don't like the taste of coconut then I suppose you could leaving it out.

If you are just talking about the coconut cream, this adds a wonderful richness to the dish. Without it the dish will be more of a "diet-version" of itself :-)

Fiona B

help chicken v prawns

Hi, what about replacing coconut cream with lite coconut milk? Also can you replace the chicken with prawns? Fiona

Dawn T
Rouxbe Staff

Prawn and Thai Green Curry

Yes absolutely you can use prawns...pork, beef or even scallops. Here is a recipe for Seafood with Thai Green Curry that is delicious.

If you use light coconut milk you will not get the same creamy texture. You will also likely have to use some oil to cook as there will be no oil in the thin coconut milk.

Kris G

Please don't list recipes in the "vegetarian" category if they are not vegetarian without modification.

I was surprised to see this chicken-based recipe listed in the category "vegetarian". I know I can always look at the non-vegetarian recipes for inspiration and try to modify them as necessary; and I do really appreciate that this recipe provides explicit notes on how to do so. But when looking in the vegetarian category I'm specifically looking for recipes that are vegetarian "as-is". Please don't list recipes in the "vegetarian" category if they are not vegetarian without modification; it makes the category less useful.

Teri T

Can I freeze the thai curries?

Hi, I've been assigned to cook for a birthday weekend away. I dont particularly want to cook on the night and wondered if I can make any of the thai curry recipes on here a few days before and freeze them?? I was also thinking of making the coconut prawns before hand and adding the prawns when I heat the curry through. Is this a good idea?

Dawn T
Rouxbe Staff

Re: Can I freeze the thai curries?

Both the green and red panang curry freeze very well. In fact, I have some in my freeze right now. As for doing the whole dish ahead of time (if that is what you are asking) I would say it's better to those fresh.

As for making the coconut prawns and then adding them to the curry, I would say that you would be better off to make the coconut prawns and serve them as another option; otherwise the flavors will get lost in the curry.

Hope this helps - good luck!

Dilip R

Substitute for Kaffir lime leaves?

I have had a hard time trying to buy kaffir lime leaves. i have checked out several chinese grocery stores, but they do not carry kaffir lime leaves. What would be a good substitute? other than growing your own..Thanks

Dawn T
Rouxbe Staff

Re: Substitution for Kaffir Lime Leaves?

There is really no true substitute for the flavor of kaffir lime, but you could try using some lime zest instead.

You best bet though, is to phone your local Thai restaurant and ask them where they buy them (perhaps they may even sell you some). This is what I did and they suggested a great little Asian/Thai store that I now shop at regularly.

You can also order kaffir lime leaves online. Don't give up the hunt as they really do add a wonderful and unique quality to this dish and many other Thai dishes. They also freeze very well.

Hope this helps - cheers!

Dilip R

Wok

I have a le creuset braiser casserole pan. Can I use this pan in place of the wok? Thanks

Dawn T
Rouxbe Staff

Re: Wok

The flat bottom design of the braiser is quite a bit different than a slopped wok so I am not sure that this will work as well. That being said you can always try it. Cheers!

Coco H

Salmon

Wud tis curry suits with salmon?

Dawn T
Rouxbe Staff

Re: Green Thai Curry Paste and Salmon

Yes you could pair them together. Cheers!

Aarti R

Wok?

Which brand of wok has been used in this video? Is is carbon steel? Thanks

Kimberley S
Rouxbe Staff

RE: Type of Wok

The type of wok used in the video is a cast iron wok made by Bodum. This type of wok works well on a gas stove. Cheers!

Mirna B

Thai eggplants and Thai basil

Hi in my country is impossible to find Thai eggplants or basil, can I use the regular big purple eggplants and the Italian basil instead?

Kimberley S
Rouxbe Staff

RE: Thai Eggplant and Basil

Sure, you can substitute regular eggplant (even better if you can find the longer skinnier varieties) but regular will be fine as well. In terms of the basil, Italian basil will give it a different flavor (Thai basil has a licorice flavor) but it can work in a pinch (maybe don't use as much). You can also substitute a bit of fresh mint to taste. Cheers!

Richard N

This was a fantastic recipe

Hours of prep, but worth it. My family says Thank You.

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