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Authentic Thai Green Chicken Curry

Authentic Thai Green Chicken Curry

The ultimate comfort food, Authentic Thai Green Chicken Curry is a deliciously creamy and fragrant dish filled with tender chicken and fresh vegetables. This easy weeknight dinner is perfect for impressing guests or satisfying your own cravings. Make it tonight for a burst of flavor!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 20 green chilies
  • 1 tsp Kaffir lime zest
  • 1 tsp sliced galangal
  • ½ tsp salt
  • ½ tbsp shrimp paste
  • 2 tbsp sliced shallots
  • ½ tsp coriander seeds
  • 1 ½ tbsp sliced garlic
  • ½ tsp white peppercorns
  • ½ tsp cumin seeds
  • 3 coriander roots
  • 2 tbsp sliced lemongrass
  • 100 g green curry paste
  • 200 g chicken (breast or thigh), cut into bite-sized pieces
  • 2 red spur chilies sliced diagonally
  • 25 g Thai sweet basil leaves
  • 1 cube chicken blood (optional; this is a traditional Thai ingredient)
  • 2 tbsp palm sugar
  • 4 tbsp fish sauce
  • 250 ml coconut cream
  • 1 l coconut milk (or water, if preferred)
  • 250 g winter melon cut into bite-sized pieces

Equipment

  • Skillet
  • Saucepan
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Pound the green chilies with salt until smooth.
  2. Add galangal, lemongrass, lime zest, coriander roots, and white peppercorns; pound until well combined.
  3. Add shallots, garlic, coriander seeds, cumin, and shrimp paste; pound everything into a uniform, smooth paste.
  4. Store in an airtight container. It holds up in the refrigerator for up to one week.
  5. Cut the winter melon into bite-sized pieces. Cut the chicken (breast or thighs) into bite-sized pieces.
  6. Heat the coconut cream in a pot over medium heat with the curry paste until fragrant and the oil begins to separate.
  7. Add the chicken and stir-fry until the surface turns opaque. Then add the winter melon and pour in the coconut milk.
  8. Season with fish sauce and palm sugar.
  9. Simmer until the chicken is tender and the melon is fully cooked. Taste and adjust seasoning as needed.
  10. Turn off the heat. Garnish with sweet basil leaves and sliced red chili.
  11. Serve hot with Thai rice noodles (Khanom Jeen) and fresh vegetables on the side.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to three days. The flavors will continue to develop, making the dish even more delicious the next day.
  • Tip 2: You can freeze the curry for up to three months. Just allow it to cool completely before transferring it to a freezer-safe container.
  • Tip 3: Serve with steamed jasmine rice or Thai rice noodles (Khanom Jeen) to soak up the rich sauce.
  • Tip 4: Feel free to adjust the seasonings. If it’s too spicy, add a bit more coconut milk or sugar to balance the heat.
  • Tip 5: Use high-quality, fresh ingredients. The quality of your coconut milk and chicken will significantly affect the final dish.