This delicious Thai Green Chicken Curry recipe is gloriously simple and takes less than 25 minutes to cook!
The Classic Thai Curry.
This simple curry recipe must be one of the most well known Thai dishes. The recipes take on many forms but in the main it is sweet, sour, hot and salty which is all tempered with coconut milk.
Most of my chicken curry recipes are Indian, very much brown comfort food at its best.
This classic Thai chicken curry follows those ideas and like many Thai Curries, it is much more soupy than their Indian brethren.
Whilst we are on the topic of soup you must check out this Vegetarian Thai Curry Soup that also uses Thai Green Curry Paste!
Should You Use Homemade or Fresh Curry Paste?
As with many things in life, there is no right answer to this question!
It really does depend on what you want to achieve, yes a freshly made Curry Paste is glorious.
However, they all involve some serious shopping and depending on where you are in the world that shopping can be challenging.
If you are not a regular cook of this type of food store-bought pastes are often a convenient and sensible option.
Maesri and Lobo are my two favourite brands for Thai Curry Pastes, but go crazy, try them all and find something you like then stick with it.
Cooking Hints and Tips.
I have a single piece of advice that flows through all of my quick-cook recipes.
Prepare in advance!
Failure to do so always results in a disappointing dish.
You have no time for measuring ingredients or heaven forbid chopping them.
Get some small prep bowls, chop everything, then place them in the order they go into the wok.
It is then a simple case of watching the clock, adding the ingredients and stirring a little!
- 400 g Chicken Thighs
- 50 g Thai Green Curry Paste
- 100 g Green Beans
- 300 ml Coconut Milk
- 100 g Bamboo Shoots
- 1 Tbsp Oil
- 2 Tsp Brown Sugar
- 1 Tbsp Fish Sauce
- 1/2 Lime Juice Only
- 10 Dried Kaffir Lime Leaves
- Cut the chicken into bite-sized pieces.
- Top and tail the beans.
- Heat a wok over a high heat and add the oil.
- Add 3 tablespoons of the green Thai curry paste.
- Stir fry for 2-3 minutes.
- Add the chicken and stir fry for a further 3-4 minutes.
- Pour over the coconut milk and add the lime leaves then cook for 10 minutes.
- Add in the green beans and bamboo shoots and cook for 2 minutes.
- Season with the fish sauce, lime juice and brown sugar to taste.
- Remove the dried lime leaves before serving and sprinkle with coriander leaves.
If you are using fresh kaffir lime leaves reduce the amount by half and tear them up before adding. There is no need to fish out the fresh leaves.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 853 Total Fat: 66g Saturated Fat: 36g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 256mg Sodium: 1905mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 53g