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Thai Green Curry
Thai Green Curry
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a vibrant Thai green curry with chicken, canned coconut milk, fresh herbs, and lime - a delicious alternative to restaurant chicken with green curry.
Ingredients:
  • For the green curry paste:
  • 2 teaspoons cumin seed, lightly toasted
  • 2 teaspoons coriander seed, lightly toasted
  • 2 medium mild green chilies, seeded and chopped
  • 1 medium shallot, chopped
  • 3-inch piece ginger, peeled and chopped
  • 2 cloves garlic
  • Zest of 1 lime
  • 4 fresh makrut lime leaves , torn
  • 1 5-inch piece lemongrass, pale yellow portion only, chopped
  • 1 bunch cilantro stems (reserve the leaves for the curry)
  • 1 teaspoon fish sauce
  • For the chicken curry:
  • 1 pound boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 shallot, sliced thin
  • 1 can whole coconut milk, shaken
  • 1 medium bell pepper, cut into strips (or use a mix of colors as I did here)
  • 1/2 pound green beans, ends trimmed
  • 1/4 cup chopped Thai basil leaves, plus whole leaves for garnish
  • 1/4 cup chopped cilantro leaves
  • 4 large lime wedges, to serve
  • Cooked white or brown rice, to serve (optional)
Instructions:
  • Enhance the flavors of the spices: Toast cumin and coriander seeds in a small skillet over medium heat until fragrant and slightly darkened, for 1 to 2 minutes. Allow to cool, then grind using a mortar and pestle or a spice grinder.
  • Prepare the green curry paste by pulsing together cumin, coriander seed, and remaining paste ingredients in a food processor until smooth. Transfer to a lidded container and refrigerate. Use immediately for best flavor or store in the fridge for up to 3 days, or freeze for future use.
  • Create a flavorful sear: Season both sides of the chicken with salt, then cut into 1/2-inch thick strips. Heat coconut oil in a large skillet over high heat. Sear the chicken until golden on all sides, around 5 minutes. It's okay if the chicken is not fully cooked. Transfer to a plate.
  • For the coconut curry, reduce the heat to medium-high. Sauté the shallot for 1 minute. Next, incorporate 2 generous tablespoons of green curry paste and cook for another minute. Pour in 1/4 cup of coconut milk, stirring to deglaze the pan. Pour in the rest of the coconut milk and gently bring it to a boil.
  • Gently simmer the curry by adding chicken, sliced peppers, and green beans, then cook over medium-low heat for 20 minutes. Finish by stirring in fresh cilantro and basil.
  • Present the curry: Spoon over fluffy rice. Decorate with vibrant basil leaves and a zesty lime wedge. Share your feedback by rating and reviewing this dish!

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