Green Curry Chicken

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

You need 1 ingredient. The key ingredients include: ["1 tsp. coriander seeds", "1/2 tsp. cumin seeds", "10 whole white peppercorns", "2 whole green cardamom pods, crushed and seeds removed", "2 tbsp. roughly chopped cilantro", "2 tsp. ground turmeric", "1/2 tsp. Thai shrimp paste", "1/4 tsp. freshly grated nutmeg", "8 green Thai chilies, stemmed (original recipe called for 20)", "3 cloves garlic, thinly sliced", "2 Kaffir lime leaves, stemmed and thinly sliced", "1 Serrano, stemmed and seeded", "1 small shallot, thinly sliced", "1 2""-piece lemongrass, peeled and thinly sliced", "1 1 1/2""-piece ginger, peeled and thinly sliced crosswise", "Juice and zest of 1 lime", "Kosher salt, to taste", "2 cups canned coconut milk", "2 lb. boneless, skinless chicken thighs, cut into 1"" pieces", "1 cup chicken stock", "2 tbsp. fish sauce", "1 tbsp. sugar", "Small basil leaves and thinly sliced red Thai chilies, for serving", "Cooked white rice, for serving"].

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.