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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Pairs Well With

Peachy, honeyed white wine

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4.3 41
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. item not reviewed by moderator and published
amazing!!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
Tyler, your food is great, im from Thailand I can give more pointer in Asian fusion item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published

Not what you're looking for? Try:

Green Chicken Curry

Recipe courtesy of Aarti Sequeira