Thai Green Curry Chicken Recipe

Name: Thai Green Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk fresh lemongrass; One 3 1/2- to 4-pound chicken, cut into 8 pieces; Salt and freshly ground pepper; 1 tablespoon vegetable oil; 4 cups unsweetened coconut milk (from 3 cans); 2 tablespoons Thai green curry paste; 2 kaffir lime leaves, or 1 teaspoon freshly grated lime zest; 1/2 cup chicken stock or canned low-sodium broth; 2 tablespoons fish sauce (nam pla); 1 poblano chile, seeded and minced; 2 tablespoons finely chopped basil, preferably Thai; 2 tablespoons finely chopped cilantro; Steamed jasmine rice, for serving

Servings: persons

1 stalk fresh lemongrass
One 3 1/2- to 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon vegetable oil
4 cups unsweetened coconut milk (from 3 cans)
2 tablespoons Thai green curry paste
2 kaffir lime leaves, or 1 teaspoon freshly grated lime zest
1/2 cup chicken stock or canned low-sodium broth
2 tablespoons fish sauce (nam pla)
1 poblano chile, seeded and minced
2 tablespoons finely chopped basil, preferably Thai
2 tablespoons finely chopped cilantro
Steamed jasmine rice, for serving

1
Peel the tough outer leaves from the lemongrass and discard the top two-thirds.
2
Mince the tender white bulb.
3
Season the chicken with salt and pepper.
4
Heat the oil in a large enameled cast-iron casserole.
5
Add the chicken, in batches if necessary, and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes.
6
Transfer the chicken to a platter.
7
Add the coconut milk to the casserole and bring to a boil, scraping up any browned bits from the bottom of the pan.
8
Cook over moderately high heat until reduced to 3 cups, about 15 minutes.
9
Stir in the curry paste and simmer over moderate heat for 5 minutes.
10
Return the chicken to the casserole along with any accumulated juices.
11
Add the lemongrass, lime leaves, stock and fish sauce, cover partially and simmer over low heat until the chicken is just cooked through, about 30 minutes.
12
Add the poblano, basil and cilantro to the chicken, cover partially and cook over low heat for 10 minutes longer.
13
Serve right away with jasmine rice.

258

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 stalk fresh lemongrass, One 3 1/2- to 4-pound chicken, cut into 8 pieces, Salt and freshly ground pepper, 1 tablespoon vegetable oil, and more.

Yes, Thai 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!

Thai Green Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions