Green Chicken Curry with Coconut Milk Recipe

Name: Green Chicken Curry with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 green chilies, thinly sliced; 1 teaspoon shrimp paste; 2 tablespoons lemon grass; 2 pieces galanga root; 1 teaspoon lime zest; ½ cup cilantro leaves; 6 shallots; 6 garlic cloves; 1/2 teaspoon salt; 1 teaspoon cinnamon; 2 cilantro roots; 5 tablespoons vegetable oil; 8 chicken thighs, boned; 1 cup water; 1 teaspoon tamarind concentrate; 2 tablespoons Thai fermented fish sauce; 4 tablespoons cornstarch; 1/2 cup coconut milk; 4 tomatoes, chopped; Fresh coriander

Servings: persons

10 green chilies, thinly sliced
1 teaspoon shrimp paste
2 tablespoons lemon grass
2 pieces galanga root
1 teaspoon lime zest
½ cup cilantro leaves
6 shallots
6 garlic cloves
1/2 teaspoon salt
1 teaspoon cinnamon
2 cilantro roots
5 tablespoons vegetable oil
8 chicken thighs, boned
1 cup water
1 teaspoon tamarind concentrate
2 tablespoons Thai fermented fish sauce
4 tablespoons cornstarch
1/2 cup coconut milk
4 tomatoes, chopped
Fresh coriander

1
In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root.
2
In a Dutch oven heat oil and saute paste over medium heat for 3 minutes.
3
Add chicken thighs and turn to coat.
4
Turn heat to high, add water and bring to a boil.
5
Reduce heat to medium, cover and simmer 1 hour.
6
Remove chicken and reserve.
7
Chill liquid until it congeals.
8
Degrease chilled liquid.
9
Reheat gently.
10
There should be 1 cup of liquid -- add water if needed.
11
Dissolve tamarind concentrate in 2 tablespoons of hot water and add.
12
Add fish sauce.
13
Bring to a boil and thicken with cornstarch mixed with a little water.
14
Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes.
15
Add remaining green chilies and tomatoes.
16
Simmer gently for 15 minutes more.
17
If sauce is too thick, thin with a little coconut milk just before serving.
18
Sprinkle wit

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 10 green chilies, thinly sliced, 1 teaspoon shrimp paste, 2 tablespoons lemon grass, 2 pieces galanga root, and more.

Yes, Green Chicken Curry with Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chicken Curry with Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions