The first time I made Thai green chicken curry was during a cooking class in Chiang Mai. Of course it turned out absolutely fantastic. And of course once I left Thailand and returned to Hong Kong, I lost the recipe book.
I begged the cooking school to help a girl out, but to no avail. After I wallowed in the loss of a recipe book which possibly held all hope I had of making a successful green curry, I finally came to terms with the fact that I’d just have to recreate the recipe on my own.
While the recipe list you’ll see below may seem daunting. Trust me. It’s worth it.
I am clearly a fan of quick and easy recipes. My blog is chocked full of them. But there is definitely a difference between the bold flavors that you’ll taste from homemade curry pastes compared to the store bought versions you’ll find outside of Thailand so I definitely recommend making your own.
Finalizing this curry recipe was a labor of love. I can’t tell you how many failed curry attempts I forced Peter to eat for dinner. When he finally took a bite of what became the final recipe, he looked at me and said “You did it!”
You can double or triple the curry paste recipe and make a big batch. Then spoon the extra servings into ice cube trays to freeze. That way you’ll always have your homemade curry paste on hand and ready for cooking (and there will be no excuse for using a poor store bought version).
Every bite of this Thai green chicken curry brings back memories from my visits to Thailand.
*a Filipino phrase that translates to “Thank vegetable!”
- Curry Paste
- 12-15 large green chilies (not spicy)
- 3-5 small green chilies (spicy)
- 2 shallots
- 3 cloves garlic
- 1 tsp ginger
- 3 inch piece lemongrass
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp lime zest
- 1/2 tsp white peppercorns
- 1 tsp shrimp paste
- 1 tbsp oil
- 1/4 cup green curry paste
- 1 1/2 cup coconut milk
- 1 lb chicken breasts, cut into bite sized pieces
- 1 cup baby corn
- 1 cup of string beans, length halved or quartered
- 5-6 kaffir lime leaves
- 3 tbsp fish sauce
- 2 tbsp palm sugar (sub brown sugar)
- To make curry paste
- Finely chop chilies, shallots, garlic, ginger, and lemongrass
- In a dry pan over medium heat, toast coriander seeds and cumin seeds until fragrant
- Add chopped ingredients, coriander, cumin, lime zest, white peppercorns to a mortar and pound with your pestle until smooth
- (alternatively you may add the ingredients to a blender, pulsing until smooth while avoiding adding too much additional water)
- Add shrimp paste
- Continue to pound ingredients until they form a paste
- To make curry
- In a large pan, heat oil over medium-high heat
- Stir in green curry paste
- When fragrant, add 1 cup coconut milk
- Add chicken, continuing to mix until chicken is almost cooked
- Toss in baby corn, string beans, and remaining coconut milk
- Continue stirring and simmer until vegetables are soft and chicken is cooked through
- Mix in fish sauce, palm sugar, and lime leaves
- Simmer for 2-3 minutes
- Serve hot with rice