Thai green curry recipe with a creamy aromatic Thai green sauce, tender chunks of chicken and lots of crunchy greens. All topped off with an extra helping of freshly chopped coriander and thinly sliced spring onion. Better than a takeaway any night of the week.
One of my most favourite take aways is Thai. Be it a Thai green, Thai red, a Massaman or an aromatic stir fry, the simple ingredients and contrasting Asian flavours never fail to satisfy my greedy stomach. Even when I’m lacking the motivation to cook – I still have a handy go-to Pad Thai option, which I can whip up in 15 minutes. I also always try my best to make my curry with homemade pastes, either freshly made or batch-made and frozen for when I need it. A Thai curry is just so tasty when made with your own Thai green paste or Thai red paste!!
Chicken Thai green curry
This particular recipe is a Chicken Thai green curry but feel free to replace the meat with your preferred choice. My other favourites being Prawn Thai green curry or even a simple vegetable Thai green curry, padded out with chunks of aubergine. If you’re after a vegetarian or vegan Thai green curry just replace the meat as with the vegetable option and leave out the fish sauce. To still add that salty, fish flavour you maybe able to find a vegan fish sauce or use seaweed/seaweed paste instead.
Such a great dish to rustle up on one of the nights when I’m really craving a takeaway, but want to keep things nice and healthy. With only 45 minutes prep and cooking time, less than 300 kcal per portion, a good kick of protein, and a helping of veg – theres really no way you can go wrong with this dish. I also have a sneaky suspicion that Slow cooker Thai green curry would go down very well on a weeknight.
For other quick, tasty curry options during the week, I love to throw together Indian inspired, one-pan meals including a tasty fish biryani with homemade biriyani masala marinade or super quick, one pan chicken and almond curry.
How to make Thai green curry
- Blend together Thai green paste ingredients until smooth
- Transfer the Thai green curry paste to a hot pan and allow to cook for a couple of minutes before adding coconut milk
- Add raw cubed chicken to the Thai green curry and bring to a simmer
- Next, add your choice of vegetables to the Thai green (leave any veg that will cook quickly, such as pak choi, until the end)
- Season with palm sugar and fish sauce
- Put the lid on a simmer for 10 minutes or until the chicken is cooked through
- Add the pak choi and cook for a further 2 minutes with the lid on
- Serve your Thai green and garnish with fresh coriander and spring onions
Scroll to the bottom for full recipe instructions.
If you like it spicy: add more fresh green chillies and maybe even a teaspoon of ground chilli powder. If you’re not a massive fan of broccoli or pak choi then definitely swap in for your preferred veg: baby corn, red onion, finely chopped carrot, aubergine, courgette, green beans – whatever takes your fancy. And if you’re after the real deal and a proper Thai cookery experience, I highly recommend The Siam Rice Cookery School – if you happen to be in the area 🙂 – see below for further details.
Cooking in Thailand
My first experience of authentic Thai cooking was in 2012 (you know that year when Ben and I travelled the world! ahhh). There are still so many adventures and great meals that I want to share from this trip. But for now here is a little peek into a small part of our journey in Thailand and our trip to a Thai cookery school.
So tanned and slim!!
Looking back on these photos I am so very jealous of my 2012 self.
Above is Ben and I at Siam Rice Cookery School in Chang Mai, Northern Thailand. I absolutely loved this day and it was one of the major highlights of our whole trip. A Thai cooking class had been on my list from the very early days of our travel planning, so I really couldn’t wait to book onto this course as soon as we hit Thailand.
We had travelled into Thailand from Laos, a very interesting part of our journey. – (This was back when tubing along the Nam Song River was unregulated and still a very big thing, – crazy times). But prior to this we had been in Cambodia, battling through the hot and humid climate, being awestruck at the buildings and architecture, and mostly having a bloody good time scoffing our faces. My experience of Cambodian food is on a par to my Thai culinary experience. So, although I am sharing my fragrant and creamy Thai green curry first – some Cambodian goodies will be following shortly!
As we had been so overwhelmed by Cambodian food, I had great expectations for Thailand . . . I was not disappointed!
Thai green ingredients
Part of the Thai cooking course included a visit to and experience of an Authentic Thai food market. So before actually cooking up some great dishes we got to see, taste, and shop for all the authentic Thai ingredients.
And even buy some extras.
Back at the Siam Rice Cookery School we were shown what ingredients went with which dishes and how to prepare and cook the fresh herbs and spices from scratch.
We crammed a lot into one day and made several dishes – so I still have plenty more to share!! 🙂 The finished dish below is a very tasty Panang curry.
And of course we finished off with a bit of vegetable art – because – why not. Ben definitely did a better job of this than me. Would have probably helped if I’d concentrated a bit more 🙂
Thai green curry recipe
But anyway, lets get back to this Thai green curry recipe and cooking in the UK.
Authentic Thai green curry recipe
Its not always quite so easy to access all the authentic ingredients that would be necessary to go into an authentic Thai green curry. And I can’t say its always convenient to get out a pestle and mortar and grind whole spices down into powders. Although, I do like to do this on occasion, its not really practical mid week.
It is possible to closely match ingredients and of course use pre ground spices – I have tried to do this with this recipe. I’ve taken the original recipe from the Siam Rice Cookery School and tried to replace or match with ingredients that are easy to get hold of and to use.
FAQs for Thai green Curry
What makes green curry green?
A combination of the green ingredients used to make the paste, mainly green chillies and fresh coriander stems and leaves.
What can I substitute for green paste?
If you don’t have time to make the paste the best alternative is to buy a jar of pre-made paste. However, homemade paste can be made in advance and kept in the fridge for up to a week. Pre made paste can also be frozen for up to 3 months.
How do you make Thai curry thicker?
Authentic Thai curry sauce has quite a thin consistency. However, there are a couple of ingredients you can add if you prefer it to be thicker. A tablespoon of plain flour can be mixed with cold water to form a paste and then stirred into the Thai green. Keep the curry on the heat once the flour has been added and stir well until it starts to thicken. To thicken without flour you can add yogurt, which also makes the curry slightly creamier. Only add yogurt right at the end of cooking – too much heat and the yogurt will curdle. Take the Thai green off the heat and stir in enough yogurt to reach your desired consistency.
Can Thai green Curry be frozen?
Yes. Once its cooked transfer to sealable containers and freeze for up to 3 months
Can Thai green curry be reheated?
Yes if its been cooled and then refrigerated or frozen immediately. If in the fridge use within 2 days and reheat in pan until piping hot throughout. If in the freezer, defrost thoroughly and then heat in a pan until piping hot.
Is Thai green curry gluten free?
Yes – always check the packets of the individual ingredients you are using. But generally the main ingredients in this recipe are naturally gluten free
How to make Thai green curry less spicy?
Use less green chilli when making the paste. Green chilli can be replaced with green bell pepper to ensure the paste maintains its vibrant green colour.
Thai Green Curry with Homemade Curry Paste
For the Thai green curry paste
- 100 g Shallots finely chopped
- 2 Cloves garlic minced or finely chopped
- 10 g piece of fresh ginger peeled and roughly chopped
- 10 g Green finger chillies or standard green chillies – deseeded and chopped
- 10 g Red chilli deseeded and chopped
- 1 Stalk of fresh lemongrass outer leaf removed and then roughly chopped (10g)
- 30 g of Fresh coriander stems and leaves roughly chopped
- 1 tsp ground coriander
- 0.5 Juice of a lime
- 1 tbsp olive oil
- Few splashes of fish sauce
- 20 ml of tap water if needed during blending the paste
For the curry
- 4 tbsp of the homemade Thai green curry paste or shop bought if you’re short on time
- 400 ml can of full fat coconut milk
- 500 g Chicken breasts chopped into bitesize cubes
- 200 g Broccoli cut into small florets
- 0.5 Juice of a lime
- 2 tsp palm sugar or standard soft brown sugar
- Few splashes of fish sauce
- 200 g Pak choi
- Extra freshly chopped coriander leaves
- Sliced spring onions
To make the Thai green curry paste
- Use a small blender/processor/smoothie maker to blend together the ingredients for the paste: Place the shallots, garlic, ginger, green and red chillies, fresh lemongrass, fresh coriander, ground coriander, lime juice, olive oil and fish sauce into the blender. Blend of high until smooth and creamy. If the blender struggles to get going, add a bit of water (up to 20 ml) to help it along.
- Pour the paste out of the blender ready to use in the curry. Or if you are making ahead of time place in a sealable container or jar and refrigerate for up to one week or freeze for up to 1 month.
To make the Thai green curry
- Place a large pan (one that has a lid) on a medium to high heat. Add 4 tbsp of the curry paste and cook for 30 seconds – the pan should be hot enough to allow the paste to bubble. Next add the coconut milk and stir together well. Simmer the paste and coconut mixture for 2-3 minutes.
- Add the raw, cubed chicken to the Thai sauce then bring to the boil and simmer with the lid on for 10 minutes.
- After 10 minutes remove the lid and add the broccoli florets, lime juice, palm sugar, and a few splashes of fish sauce. Place the lid back on and simmer for another minute. Finally, add the pak choi (this may not stir in right away – just place on top), pop the lid back on and simmer until just about wilted.
- Serve up in bowls and finish with a scattering of chopped coriander leaves and spring onions.
PIN FOR LATER
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #cookonceeattwice by searchingforspice, and #recipeoftheweek hosted by amummytoo.