Thai Green Chicken Curry
A fragrant coconut curry with chicken, green vegetables, basil, and jasmine rice.
About This Dish
This bright, spicy, and slightly sweet sauce is ready in half an hour, and its heat is easy to adjust with the curry paste.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Preparation15 min
- Frying the Paste5 min
- Simmering20 min
Step-by-Step Instructions
-
1
Rinse the rice, combine it with 375 ml of water, and cook it covered according to the package timing while the curry is prepared.
-
2
Cut the chicken and zucchini into large pieces. Cut the green beans in half and tear the lime leaves away from their tough center ribs.
-
3
Heat the thick part of the coconut milk in a deep skillet and fry the curry paste for 1 minute.
-
4
Add the chicken and stir until every piece is coated with the fragrant paste.
-
5
Pour in the remaining coconut milk and stock, then add the lime leaves, fish sauce, sugar, and vegetables. Simmer for 12–15 minutes, until the chicken reaches 74 °C.
-
6
Remove from the heat and add the basil. Serve with cooked jasmine rice.
