Chicken Green Curry

This chicken green curry recipe is a great way to get rid of veggies in your crisper! You can make this chicken curry with any combination of veggies, but for this recipe, I kept it simple.

Green curry is one of my favorites and known to be the spiciest of the curries. The coconut milk adds a creamy sweetness that compliments the sharp, spicy flavor.

If you’re not a huge fan of spicy food, you can hold back on some of the spur chilis and add more coconut milk to reduce the heat on this dish.

What is Curry?

Curry is a dish that originated in India and was spread to other parts of the world with British colonization. It has become so popular that it is now consumed by people all over the world. The most common curry dish you can find on restaurant menus or grocery store shelves is chicken green curry, but there are many variations of this classic dish!

What makes up a curry?

Curry is made up of different spices mixed together in order to create an aromatic and flavorful sauce for meat, vegetables, fish, or rice dishes. A typical Indian green chicken curry recipe will contain coriander seeds, cumin seeds, turmeric powder (or fresh turmeric root), cinnamon stick (or cassia bark), garlic cloves (minced), ginger root (minced), cayenne pepper, salt, sugar and vegetable oil.

How do I make curry?

There are many variations on how to cook a curry dish! You can follow the instructions in this blog post for cooking green chicken curry or search online for other recipes.

What are some typical spices that go in a curry?

Curry, like many other dishes, varies from country to country. There are also variations within countries for curry recipes. The primary spices in a traditional green chicken curry are ginger root (minced), cayenne pepper, salt, sugar, and vegetable oil.

Did you know that there is a National Curry Week every year? This week celebrates the diversity of this dish and the cultural influences of different countries that have contributed to the curry.

What do I need to make Chicken Green Curry:

• 1¾ cup coconut milk, divided
• 3 tablespoon green curry paste, store-bought or homemade 
• 1 cup chicken stock, unsalted
• 1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces
• 2 tablespoon palm sugar, finely chopped
• 1½ – 2 tablespoon fish sauce
• 1½ cup bamboo shoots, canned
• 1 cup Thai basil
• 1 Cup Onion
• 1 Cup Spinach (thawed and drained)
• 2 tablespoon Coconut oil

Instructions:

• Heating up oil in a pan over medium-high heat, add onions, and saute until they are soft (about three minutes).
• Add ¾ C coconut milk and reduce until it thickens. *note the coconut oil might separate from the coconut milk and that’s okay.
• Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic.
• Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
• Add chicken stock, remaining coconut milk, palm sugar, and 1 tablespoon fish sauce.
• Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is tender.
• Once the curry is done simmering, add bamboo shoots and bring to a boil. Once boiling, remove from heat.
• Taste and add more fish sauce and/or sugar as needed.
• Serve with rice and pita bread.

Recipe

tips and tricks for making good green chicken curry:

• Chicken is the main protein in this dish, so be sure to buy a good quality chicken.
• If you’re using chicken breasts they can be cut into cubes about an inch thick.
• Thai curries are best served with rice to bring out the complex flavors of these amazing dishes.
• Make sure that when you are buying coconut milk, you look for the unsweetened. You don’t want any unnecessary sugar in your meal, and coconut is naturally sweet.
• Rice is a staple in Thai cuisine and it balances well against strong spices such as curry, so you can enjoy every mouthful!

Variations:

To make low-carb:

cauliflower and shirataki rice can be a great option for low carbers. Cauliflower lends its flavor to what it’s being eaten with, so the taste is usually undetectable because strong flavors like curries overpower its raw flavor.

To add a flavor boost:

If you want extra flavorful meat, you can sear the meat over medium heat before heating the curry sauce. …

What else should I serve Chicken Green Curry With?

• Flatbread like naan
• Rice
• Samosas
• Salads
• Chutney