Green Curry Chicken

4 servings
  • 2 tablespoons vegetable oil
  • 1 medium onion, cut in 8 wedges
  • 1 green bell pepper, cut in 8 wedges
  • 1 stalk lemongrass, white bulb only
  • 1 tablespoon coarsely chopped fresh ginger
  • 3 tablespoons Thai green curry paste, recipe follows
  • 2 kaffir lime leaves
  • 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
  • 3/4 cup chicken broth
  • 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
  • Sea salt
  • 1 lime, juiced
  • Fresh Thai basil leaves
  • Fresh cilantro leaves
  • Lime wedges, for garnish
  • Thai Green Curry Paste:
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon whole black peppercorns
  • 8 fresh Thai green chiles
  • 2 shallots, coarsely chopped
  • 4 garlic cloves, smashed
  • Small handful of fresh cilantro sprigs
  • 2 -inch piece galangal, peeled and coarsely chopped
  • 2 lemon grass stalks, white part only, coarsely chopped
  • 2 kaffir lime leaves, torn
  • 2 teaspoons dried shrimp paste
  • 1/2 cup water

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

Thai Green Curry Paste:

Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.

Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

Yield: 1 1/2 cups

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Peachy, honeyed white wine

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    41 Reviews
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    Delicious! I was a bit hesitant to make this dish because of the not-so-thrilling reviews, but I am glad I did. It was a hit. The only things I did differently is that I omitted the lime leaves. I also added a cut up eggplant, mushrooms, and a small hot pepper. This will definitely be my go to green curry recipe.
    I added a ton more veggies: saute red vs. green bell, mandolin sliced carrot, green beans, 5 thai chiles split, black pepper and seasoned salt. chop 3tbsp fresh ginger, 2 stalks lemongrass cut in 6inch strips (whack with a mallet- plus 2tbsp chopped garlic, add it to sauteed veggies with a small can of green curry paste -much easier. Add 1 can of low-sodium chicken broth and 2 cans of coconut milk with 2 squeezed limes -leave 1 cut half of lime in broth till end- remove along with the chiles and the lemongrass stalks- add about a tbsp of fish oil and more pepper/seasoned salt. Bring to a slow boil then add the thinly sliced chicken, I used about 2lbs of bell&evans chicken breasts. After about 10-15mins add baby bok choy and bamboo shoots, a little more fish oil and pepper to taste. Serve over basmati with tons of THAI basil -yumm! and chopped cilantro. If you follow these directions you will be so proud of yourself! This will yeild 6 or more huge portions
    what does this have to do with the original recipe???? You are not reviewing a recipe, you are writing your own! It sounds good I might add, but don't call it a review!
    Ditto! I agree. Why make all these changes? You have just created your own recipe. Make the original. Maybe you did something wrong or didn't have the correct ingredient and you substituted something else.
    Tyler, your food is great, im from Thailand I can give more pointer in Asian fusion
    I agree with the reviews that say this curry is very bland. Even with doctoring, it doesn't have great flavor. I won''t use this recipe again.
    I completely agree with cait.viscardi's review. This green curry was much more bland than other recipes I have followed. Two crucial ingredients were left out: fish sauce and chili peppers.
    I am a huge Thai food fan and a huge Tyler Florence fan and this recipe did NOT live up to the reviews. The curry paste smelled great when we made it, but the finished product was way too bland and flavorless. I was definitely expecting some kick after adding several more hot chilis to the paste than required, but it totally didn't work. Maybe it was the chef (my boyfriend), but he rarely messes up this bad when he follows the recipes exactly (as he did), so I can only conclude that the recipe sucked. I ended up having to add a ton of Sriracha to my bowl to make it the least bit palatable. I guess the search is still on for a decent Thai curry dish.
    I was so surprised to find that this tastes almost exactly like the green curry I order from my favorite Thai restaurant. Usually recipes of this sort take forever and taste inauthentic in the end. This one tasted authentic and was incredibly easy to make.
     I used the green curry from savory spice shop (awesome spices you can order online) to make the paste, and I only used 1/2 a lime. I also could not find the lime leaves. Other than that, I followed the recipe exactly.
    Made this tonight and it was awesome. We like our curry Thai hot x 2 so we added some hot peppers the same time we added the curry paste, ginger, etc... My family totally ate it up.
     Personally, I like my curry a little sweeter so I added a pinch of sugar to my own dish. So freakin' good!
    I love this recipe! I used the Thai Kitchen green curry to save time and I had to substitute some of the ingredients, but everything came out delicious! I'm making this again tonight with no substitutions and a side of jasmine rice. Happy food time!
    I liked this recipe very much. My mom said, "I would pay for this at a restaurant." To save time I bought the 'Thai kitchen' green curry paste, instead of making the paste. I am not familiar with lemongrass and was not sure how far the bulb extended because it basically looked like one long piece of string with the white part extending 60% of the way. So that's what I used in the recipe. I thought it would be softer and would dissolve but it did not. Also I should have cut up the ginger finer because sometimes the pieces were too big and chewy. After I finished cooking it was nowhere near spicy enough for me. Maybe because I used the 'thai kitchen' green curry paste. So after it was done I added a tbsp of curry powder and a 1.5 tbsp of chili powder. This gave it the nice spice that I was looking for. Also when buying coconut milk splurge for the spendy stuff that is more gelly, mine cost around $3 a can. Anyway, this was very good and I could have easily gave it 5 stars. I didn't because of the lemongrass, ginger and lack of spice initially. I know how spicy authentic curry's are.
    I use red pepper instead of green. Added pineapple and slices of japanese eggplant. Really brought those flavors together. People love it!
    This competes with the best Thai restaurant in town! I left out Kaffir lime leaves, and I used store-bought green curry sauce. Can't imagine it being better.
    I followed the recipe and the curry came out like cottage cheese??
    Everyone was raving about this recipe and it looked full of flavour, but it was just okay for me. I made everything from scratch and had to go to 5 stores before I found galangal....perhaps it was the ridiculous search that ruined it for me.
     Don't get me wrong, it was good- just a little more bland than I would have liked. Definitely equal to some blah Thai restaurants I have been to. After trying it at first, I added 3 more Tbsp. of the freshly made curry paste and garnished the crap out of it with Thai chilies, cilantro and Thai basil.
     Oh well.
    came out great. just like a good thai restaurant. i used shrimp instead of chicken and maesri brand green curry paste (can). awesome. thanks t!
    I made this for a big Party. It was really lovely. The flavors are really clean. I made it exactly as the recipe . Everything from authentic and fresh ingredients how it should be. The only change I made, since I forgot entirely about the Shrimp Paste, I substitute for Anchovie Paste when preparing the Green Curry Paste.
    Loved this recipe and it was easy to follow. This was my first time making Thai food and it tasted just like some of my favorite Thai restaurants back home. It's a dish I missed living out of the country. Thanks!
    This is a great recipe and you can simplify it by substituting canned green curry paste for the homemade green curry paste. I use Mae Ploy brand - it comes in a little can. Stay away from Thai kitchen curry products - bleck. (Sorry Thai Kitchen! You can find it in oriental food stores. Also, add a can of drained straw mushrooms. Makes the recipe just a little more substantial and still close to authentic. Serve with jasmine rice, the aroma will knock you over and make a really nice dining experience. Thanks Tyler!
    In comment to Nice Try Tyler and the ?supposed? owner of a Thai restaurant, I am not Thai but lived their and was a chef in Thailand for over 9 years. Authentic Green Curry sauces ABSOLUTELY do contain Thai basil and Kaffir Lime (usually the leaves, but most chefs also put some lime into the sauce). Cilantro, although not widely done, is not that unusual to find in Green curries. A simple Google search will validate my points along with any authentic Thai cookbook. I have a feeling I would be thoroughly disappointed with this person?s restaurant if they tried to serve their ?version? of green curry as authentic.
    I totaly rec this recipe to anyone who loves eating spicy Asian food. You won't regret making this dish, it's to die for, and very easy to make. It's very spicy but not too much, and the gravy is very thick and savory, love it soo much, thanks for rec this great recipe here, and i hope to make more soon. ^.^
    I was surprised that this recipe tasted so much like the green curry dish at my favorite thai restaurant. Although it may not be "authentic" as a previous viewer mentioned, this version has wide appeal to my family and friends! Delicious!
    This was so good. I used a jar of Thai green curry paste, it made it a lot faster, easier, and it turned out great!
    Very versatile dinner, easy prep and great presentation.
    I am Thai and have a Thai restaurant. You should know this and the other recipes featured seem to be Americanized versions of Thai recipes. I was a bit displeased to see him throw in a bunch of Thai ingredients in the end that just don't belong there. Traditional Thai curries do not contain cilantro, basil, or lime. Yes, they are used in many other Thai dishes, but it is just disappointing to see Tyler throw them all in like he knows what he's doing. Ever since I saw this episode, I've doubted Tyler's "researched" ethnic recipes. I only watch him for southern recipes.
    I've been making curry for a while so I always follow my own recipe but I cooked the chicken how it says in this recipe and it was absolutely perfect. Make sure you put the chicken in the sauce raw and cook no longer than it says. It comes out flavorful and sooo tender. Amazing!
    I've never been to Thailand but while in Hong Kong I ate at a Thai restaurant and had the green curry chicken. It was fantastic then and it was fantastic when I made this recipe. I'll be making it often. I'm very lucky to have several Asian markets where I live in eastern Washington so everything was easy to find.
    This recipe is really easy to follow and very tasty. You can adjust to your taste at the end. Very GOOD!
    Very authentic. If you choose to use prepared green curry paste (can find in many gorcery stores now. Thai Kitchen is the brand I use), it is just as good, but spicy!! Don't think that the color should be very green, because if you do, you'll end up with an extremely hot dish. It should be just barely green and even then it's spicy. Give the prepared curry a try; it's much easier than finding the other ingredients and really it's just as good. (Use less than Tyler's homemade paste, though!)
    This was excellent but could have been much hotter. I am trying it with floured and fried calamari rather than chicken this weekend. The calamari will be added at the last second before serving.
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