How to Make Thai Green or Red Chicken Curry at Home

Thai food would not be complete without curries. Curries come in a variety of colors, scents, and smells, but they all share a few commonalities and rely on the same key components to generate the traditional depth of flavor. Thick, creamy, filling, and colorful describe green curry. The latter is one of the most well-known and sought-after dishes among those that are red, yellow, or green; it is stunningly brilliant due to the addition of Thai basil, cilantro, and makrut lime leaf and peel.

Although chicken or beef are the most common meats used in green curry, alternative ingredients include fish dumplings and particularly firm tofu. This fragrant Thai green curry strikes the ideal harmony between salty, spicy, sweet, and sour.

Thai green curry, a favorite in Thai restaurants, is a fragrant and flavorful curry made with coconut. In order to distinguish a green curry from a red curry (which utilizes red chilies), the color is obtained by adding green chiles. You're going to appreciate this traditional Thai green curry as a hearty, flavorful, and nourishing family dinner.

The actual genius of this meal resides in the harmony between the heat of the green chili and the cooling, creamy coconut milk, which is unquestionably the reason it is so adored worldwide. Despite not often being the spiciest Thai curry (often red curry can be hotter and jungle curry is super spicy).


For the Green Curry Paste

  • 1/2 teaspoon ground coriander
  • 1 stalk lemongrass, minced
  • 1 thumb-sized piece of ginger, grated
  • 3 to 4 cloves garlic, minced
  • 1 loosely packed cup of fresh cilantro leaves and stems, coarsely chopped
  • 1/2 teaspoon ground white pepper
  • 1/4 cup diced shallot, or purple onion
  • 1/2 to 1 green chili, sliced
  • 1 teaspoon shrimp paste, or 1 tablespoon fish sauce
  • 2 1/2 teaspoons fish sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 can of coconut milk

For the Chicken Curry:

  • 2 teaspoons peanut oil
  • 3/4 can of coconut milk
  • 1 1/2 pounds boneless chicken breast, or chicken thighs, cut into bite-size pieces
  • 1 handful of green beans, 1 small zucchini, or another vegetable of choice
  • 1 medium red or green bell pepper, coarsely chopped
  • 4 makrut lime leaves, or 1 teaspoon of grated lime zest
  • 1 generous handful of fresh Thai basil, or sweet basil, optional

How to Cook Thai Green or Red Chicken Curry at Home Step by Step

After gathering everything, fire a wok or sizable skillet over high heat. Stir in the peanut oil after adding it. The green curry paste is added. Sauté the mixture for only a few seconds to a minute to unleash the scent.
Wok with coconut milk added. Mix everything thoroughly.  
Stir in the chicken pieces after adding them. Reduce the heat to medium-low after the curry sauce has boiled for 5 minutes, or until the chicken is thoroughly cooked. Sometimes stir.
Green beans, pepper, and makrut lime leaves should all be added to the wok. Stir thoroughly to combine. Simmer the vegetables for the desired amount of time. Taste the food for seasoning and make any necessary adjustments, such as adding additional lime juice or fish sauce if the salt is too strong for your taste.
Stir well after adding the Thai basil to the pan, if using. Serve with a serving of Thai jasmine rice.

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