Thai · Chicken
Thai Green Curry
An authentic Thai curry featuring tender chicken and vegetables in a fragrant coconut milk broth infused with green curry paste and fresh herbs. This aromatic dish balances heat, sweetness, and citrusy flavors for a perfect Thai dining experience.
The Method
Instructions
First things first, get a pan of water boiling on the stove. Once it's bubbling away, gently add the potatoes. Let them cook for about 5 minutes , just enough so they start to soften but aren't falling apart. Then, toss in the green beans and let everything cook together for another 3 minutes . At this point, both the potatoes and beans should be nicely tender but still have a little bit of bite to them. When they're ready, drain them well and set them aside for now.
Now, grab your wok or a large frying pan and pour in the sunflower oil. Heat it until it's really hot ,you want it to sizzle when you add the garlic. Drop in the garlic cloves and watch carefully as they turn a beautiful golden color; this should only take a few seconds. Be careful not to let the garlic get too dark, because burnt garlic can give your curry a bitter edge, which we definitely want to avoid.
Next up, spoon in the Thai green curry paste. Stir it around quickly in the hot oil and garlic so the spices can start to bloom and release all their fantastic aromas. This only takes a few seconds; you'll notice the fragrance lifting and your kitchen smelling amazing already.
Once that's all sizzling nicely, pour in the coconut milk. You'll want to let it come up to a gentle bubble,just a soft simmer, not a roaring boil. This is when the magic starts to happen as the coconut milk mixes with the curry paste to create that rich, creamy base.
Stir in the fish sauce and sugar next. These two ingredients add that perfect balance of salty and sweet that is signature to Thai green curry. Now, add your chicken pieces straight into the sauce. Turn the heat down to a gentle simmer, cover the pan, and let the chicken cook for about 8 minutes . This is enough time for the chicken to become tender and soak up all those lovely curry flavors.
Once the chicken is cooked through, it's time to bring back the potatoes and green beans. Tip them into the curry and let everything warm through together in that hot, fragrant coconut milk. Now, add a burst of fresh, zesty brightness by stirring in shredded lime leaves or a good pinch of lime zest. It really lifts the whole dish and adds a lovely citrusy note.
The basil leaves go in last, but don't leave them in the heat for long, just a quick stir is enough. This keeps them fresh and vibrant, so their flavor shines through without turning dull or bitter. Finally, sprinkle over some lime garnish for that extra pop of color and zing.
Serve your gorgeous Thai green curry piping hot, alongside some fluffy boiled rice to soak up all that delicious sauce. Trust me, this dish is a real crowd pleaser and perfect for sharing with friends or family. Enjoy every bite!
Now, grab your wok or a large frying pan and pour in the sunflower oil. Heat it until it's really hot ,you want it to sizzle when you add the garlic. Drop in the garlic cloves and watch carefully as they turn a beautiful golden color; this should only take a few seconds. Be careful not to let the garlic get too dark, because burnt garlic can give your curry a bitter edge, which we definitely want to avoid.
Next up, spoon in the Thai green curry paste. Stir it around quickly in the hot oil and garlic so the spices can start to bloom and release all their fantastic aromas. This only takes a few seconds; you'll notice the fragrance lifting and your kitchen smelling amazing already.
Once that's all sizzling nicely, pour in the coconut milk. You'll want to let it come up to a gentle bubble,just a soft simmer, not a roaring boil. This is when the magic starts to happen as the coconut milk mixes with the curry paste to create that rich, creamy base.
Stir in the fish sauce and sugar next. These two ingredients add that perfect balance of salty and sweet that is signature to Thai green curry. Now, add your chicken pieces straight into the sauce. Turn the heat down to a gentle simmer, cover the pan, and let the chicken cook for about 8 minutes . This is enough time for the chicken to become tender and soak up all those lovely curry flavors.
Once the chicken is cooked through, it's time to bring back the potatoes and green beans. Tip them into the curry and let everything warm through together in that hot, fragrant coconut milk. Now, add a burst of fresh, zesty brightness by stirring in shredded lime leaves or a good pinch of lime zest. It really lifts the whole dish and adds a lovely citrusy note.
The basil leaves go in last, but don't leave them in the heat for long, just a quick stir is enough. This keeps them fresh and vibrant, so their flavor shines through without turning dull or bitter. Finally, sprinkle over some lime garnish for that extra pop of color and zing.
Serve your gorgeous Thai green curry piping hot, alongside some fluffy boiled rice to soak up all that delicious sauce. Trust me, this dish is a real crowd pleaser and perfect for sharing with friends or family. Enjoy every bite!
Pairs Well With
