Easy Green Curry Chicken Recipe

Ingredient List

Easy Green Curry Chicken Recipe
  • 1 stalk lemongrass
  • 3 cloves garlic
  • 1-3 green chilies (depending on desired spiciness), or substitute red chilies or 2-3 tsp. chili sauce
  • 2 shallots OR 1/3 cup purple onion, chopped
  • 1 Tbsp. ground coriander
  • 2 tsp. ground cumin
  • 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • 1 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
  • 1 tsp. sugar
  • 1 thumb-size piece galangal OR ginger, sliced
  • 4 lime leaves (fresh or frozen - available at Asian/Chinese food stores), cut with scissors into strips (discard stems)
  • ½ cup fresh coriander including stems
  • 1 tsp. dark soy sauce OR 1 Tbsp. regular soy sauce
  • 1 can light coconut milk
  • ½ chicken chopped into pieces
  • 2 bell peppers, red and green
  • 1/2 cup fresh basil

Instructions

Step 1:­

Remove any tough outer leaves and also the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar. Now place this prepared lemongrass in a food processor or blender.

Step 2:

Including the lemongrass (previous step), add to your food processor: the garlic, chilies or chili sauce, shallots OR onion, ground coriander, ground cumin, fish sauce, shrimp paste, sugar, galangal OR ginger, lime leaf strips, fresh coriander, soy sauce, and 3-4 Tbsp. of the coconut milk (for exact amounts of these ingredients, see Step 1). Blitz well to create a fragrant green curry paste.

Step 3:

Crush a veg stock cube with 3 table spoons water in a wok over medium-high heat. Add the green curry paste plus the rest of the light coconut milk. Stir well together, simmering until fragrant (about 1 minute).

Step 4:

Add 1/2 chicken cut up into pieces. If desired, you can also add the leftover segments from the lemongrass stalk, plus a few additional lime leaves (optional).

Step 5:

Add 2 chopped red and green bell peppers (bite-size pieces). Stir well and continue cooking for another 15 minutes. Chicken is fully cooked when the juices run clear. 

Step 6:

Taste the curry for salt, adding more fish sauce until desired taste is achieved. Add more chili or chili sauce if not spicy enough. If too spicy, add a little more light coconut milk. If you'd prefer it sweeter, add a little more sugar. If too salty, add a little fresh lime juice.

To serve: Sprinkle over the fresh basil. Fresh coriander and a little dry shredded coconut can also be sprinkled over (as shown).

Serve with Thai jasmine rice (or a whole grain rice) for a nutritionally complete and satisfying meal. Enjoy!

 

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