Green Curry with Chicken
There are meals I plan to share on the blog, and there are others that I don’t plan to share that somehow end up on here anyway. This meal falls into the second category.
My original plan was to post a picture of it on my Instagram and simply link back to my red curry recipe. Then I ended up doubling the recipe, adding meat, and making some minor adjustments, so I thought, “Hey, why not? Let’s just simplify this and write a new recipe to leave the guesswork out of it.” Wasn’t that thoughtful of me??
That being said, you’ll notice that this recipe is very similar in method to the red curry recipe. Realistically, you could take the framework of either of these recipes and customize it to fit your taste with any meats or veggies you’d like. Experimenting (next to tasting…) is probably my favorite part of cooking. I don’t enjoy following a recipe unless I’m baking (and even then, I don’t necessarily enjoy it–I just need it); I’d rather throw some things on the stove based on a few educated guesses and see what happens. Does that result in some not-so-tasty dishes? Absolutely. But I won’t let that stop the process of experimenting because then I lose all the fun. The worst thing that could happen when a dish goes wrong is that Oliver tells me it’s good and still eats it, and I just don’t post it online. There’s a relatively low risk when the other person at your table will eat anything set in front of him. 😉
A few last notes on this recipe…
- I can usually find curry paste and coconut milk at a store like Kroger. The fish sauce might be harder to come by, but it’s worth checking. If you don’t find it at your normal grocery store, try an international or Asian market.
- The curry paste you’ll find at Kroger (by brands like Thai Kitchen) will usually be much milder than the more authentic curry pastes found at an international market. If you’re using one of the more authentic pastes, you generally won’t need to use as much as you would with an American brand. I repeat, go easy on the curry paste if you’re using the good stuff. Tastebuds are too precious to risk burning them all off.
- And finally, I’ll give you the same disclaimer on this curry recipe that I gave on the last one: I’m not trained in Thai cooking, and I won’t claim authenticity. My curry recipe is based purely on experimentation and Oliver’s input by comparison to what he grew up eating in Thailand. We enjoy it.
Happy Friday, y’all! Have a wonderful weekend.
You might also like: Red Thai Curry with Veggies
If you try this Green Thai Curry with Chicken at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate Blog on Facebook!
Green Thai Curry with Chicken
This 30 minute Green Thai Chicken curry includes fresh basil and vegetables, served with a side of jasmine rice and fresh lime.
- 2 tbsp coconut oil or your preferred cooking oil
- 2-5 tbsp green curry paste depending on the brand; see explanation above
- 2 13.5 oz cans coconut milk
- 1 tbsp sugar
- 1/2 tsp fish sauce
- pinch of salt
- 3/4 cup mushrooms sliced
- 1/3 cup red onion sliced
- 8 oz can bamboo shoots drained
- 1 1/2 pounds chicken breast very thinly sliced
- 1 1/2 cups packed fresh basil leaves
- crushed red pepper optional
- jasmine rice and fresh lime for serving
Heat oil in a deep frying pan on low. Add curry paste and cook 2 to 3 minutes.
Add 3 tbsp of coconut milk to pan with curry. If your can of coconut milk has settled and separated, use the thick cream at the top for this step. Cook for another 2-3 minutes.
Add sugar, fish sauce, and salt. Cook for 2 minutes, stirring and making sure the sugar does not stick to the pan and burn.
Add chopped veggies, and slowly add in remaining coconut milk.
Bring heat up to a low boil and add chicken. Cook for 5 minutes, lower heat, and simmer for 15 minutes.
Once the chicken has cooked, taste your curry to decide if you'd like more spice and add crushed red pepper if desired. Add basil in the last 2-3 minutes of cooking.
Serve with jasmine rice and lime wedges.