Green Curry Chicken

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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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, two 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


  1. 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:

Yield: 1 1/2 cups
  1. 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.
  2. 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.
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