Green Curry Chicken

Recipe courtesy Tyler Florence

Show: Food 911Episode: Tyler Thai'd Up

Rated: 5 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
--
Level:
Intermediate
Yield:
4 servings

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

Directions

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:

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

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Spicy Thai-Flavor Soup

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-8 of 8

View all 8 Asian Collections

Comments & Reviews

recipe Green Curry Chicken
Mike Portland, OR 09-27-2009
Flag

What happened?
Rated: 2 stars out of 5

I followed the recipe and the curry came out like cottage cheese??
recipe Green Curry Chicken
Jillian Washington, DC 08-13-2009
Flag

meh
Rated: 3 stars out of 5

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. Read more
recipe Green Curry Chicken
randy lakewood, CO 03-27-2009
Flag

this one's a keeper
Rated: 5 stars out of 5

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!Read more
recipe Green Curry Chicken
Ofelia Beverly Hills, CA 11-21-2008
Flag

Delicious and Refleshing to the Palate
Rated: 5 stars out of 5

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.Read more
recipe Green Curry Chicken
Desiree APO, AP 11-18-2008
Flag

So good I impressed myself.
Rated: 5 stars out of 5

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!Read more
recipe Green Curry Chicken
JO ANNE Spokane, WA 09-05-2008
Flag

Excellent stuff!
Rated: 5 stars out of 5

This is a great recipe and you can simplify it by substituting the homemade green curry paste with store bought. I use Aroy-D... brand - it comes in little packets like Lipton onion soup and is alot better than the Thai Kitchen brand. (Sorry Thai Kitchen!) You can find it in oriental food stores. Use two packets and this recipe will rock. 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!Read more