Green Curry Chicken Recipe

Name: Green Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, cut in 8 wedges; 1 green bell pepper, cut in 8 wedges; 1 stalk lemongrass, white bulb only; 1 tablespoon coarsely chopped fresh ginger; 3 tablespoons Thai green curry paste, recipe follows; 2 kaffir lime leaves; 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans; 3/4 cup chicken broth; 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips; Sea salt; 1 lime, juiced; Fresh Thai basil leaves; Fresh cilantro leaves; Lime wedges, for garnish; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon whole black peppercorns; 8 fresh Thai green chiles; 2 shallots, coarsely chopped; 4 garlic cloves, smashed; Small handful of fresh cilantro sprigs; 2 -inch piece galangal, peeled and coarsely chopped; 2 lemon grass stalks, white part only, coarsely chopped; 2 kaffir lime leaves, torn; 2 teaspoons dried shrimp paste; 1/2 cup water

Servings: persons

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2 -inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

1
Place a large, deep skillet over medium heat and coat with the oil.
2
Saute the onion and green peppers for 3 minutes to soften.
3
Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor.
4
Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes.
5
Pour in the coconut milk and chicken broth.
6
Lay the chicken pieces in the mixture to poach; add a pinch of salt.
7
Stir together and simmer over low heat for 10 to 15 minutes.
8
Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
9
Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant.
10
Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
11
Put the spice blend and remaining ingredients in a food processor, and pulse to combine.
12
Pour in the water to help grind everything down into a paste.

778

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 27 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onion, cut in 8 wedges, 1 green bell pepper, cut in 8 wedges, 1 stalk lemongrass, white bulb only, and more.

Yes, Green Curry Chicken 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 Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions