Thai Green Curry Chicken
Thai Green Curry Chicken
Ingredients
For the Chicken
- 2 boneless chicken thighs
- 1 teaspoon fish sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 teaspoon neutral oil
- 1 tablespoon cornstarch, to 1 1/2 tablespoons
For the Green Curry Broth
- 1 tablespoon neutral oil
- 2 tablespoons Thai green curry paste
- 1 shallot, small, sliced
- 1 garlic clove, sliced
- 10 g ginger, sliced
- 1 stalk lemongrass
- 3 makrut lime leaves, torn
- 400 ml coconut milk
- 250 ml chicken stock
- 1 teaspoon fish sauce
- 1 teaspoon sugar, to 1 1/2 teaspoons
- 1 handful Thai basil
- 1 teaspoon lime juice, to 2 teaspoons
To Serve
- 300 g cooked jasmine rice, to 350 g
- as needed cilantro, roughly chopped
- as needed green onions, thinly sliced
- 1 red chili, thinly sliced
Instructions
- 1
Slice the 2 boneless chicken thighs into bite-sized pieces.
⏱️ 5 min
- 2
In a bowl, combine the sliced chicken with 1 teaspoon fish sauce, 1 teaspoon light soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon white pepper, 1 teaspoon neutral oil, and 1 to 1 1/2 tablespoons cornstarch. Mix thoroughly to coat the chicken pieces.
⏱️ 5 min
- 3
Heat a pan over medium-high heat. Add the marinated chicken and cook until it is crispy and golden brown on all sides. Once cooked, set the crispy chicken aside.
⏱️ 8 min
- 4
In the same pan (or a clean one if preferred), add 1 tablespoon neutral oil. Add 2 tablespoons Thai green curry paste and sauté for approximately 1 minute until it becomes fragrant.
⏱️ 2 min
- 5
Add the sliced 1 small shallot, sliced 1 garlic clove, sliced 10 g ginger, 1 stalk lemongrass (bruised and sliced), and 3 torn makrut lime leaves to the pan. Sauté the ingredients for 2-3 minutes until they soften.
⏱️ 3 min
- 6
Pour in 400 ml coconut milk and 250 ml chicken stock. Stir the mixture well to combine. Add 1 teaspoon fish sauce and 1 to 1 1/2 teaspoons sugar. Bring the broth to a gentle simmer.
⏱️ 5 min
- 7
Stir in 1 handful of fresh Thai basil.
⏱️ 1 min
- 8
Carefully transfer the entire contents of the pan to a blender. Blend until the mixture is very smooth and silky.
⏱️ 2 min
- 9
Pass the blended broth through a fine-mesh sieve into a clean saucepan. This step removes any fibrous bits from the lemongrass, ginger, and lime leaves, resulting in a smooth texture.
⏱️ 3 min
- 10
Return the strained broth to a simmer. Stir in 1 to 2 teaspoons lime juice. Taste the broth and adjust the seasoning as needed to achieve your desired flavor balance.
⏱️ 3 min
- 11
Place 300 to 350 g of cooked jasmine rice into a serving bowl.
⏱️ 1 min
- 12
Arrange the crispy cooked chicken pieces on top of the rice.
⏱️ 1 min
- 13
Ladle the hot, smooth green curry broth generously over the chicken and rice.
⏱️ 1 min
- 14
Garnish the dish with roughly chopped cilantro, thinly sliced green onions, and 1 thinly sliced red chili for freshness and a touch of heat. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Green Curry Chicken
For the Chicken
- 2 boneless chicken thighs
- 1 teaspoon fish sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 teaspoon neutral oil
- 1 tablespoon cornstarch, to 1 1/2 tablespoons
For the Green Curry Broth
- 1 tablespoon neutral oil
- 2 tablespoons Thai green curry paste
- 1 shallot, small, sliced
- 1 garlic clove, sliced
- 10 g ginger, sliced
- 1 stalk lemongrass
- 3 makrut lime leaves, torn
- 400 ml coconut milk
- 250 ml chicken stock
- 1 teaspoon fish sauce
- 1 teaspoon sugar, to 1 1/2 teaspoons
- 1 handful Thai basil
- 1 teaspoon lime juice, to 2 teaspoons
To Serve
- 300 g cooked jasmine rice, to 350 g
- as needed cilantro, roughly chopped
- as needed green onions, thinly sliced
- 1 red chili, thinly sliced
Instructions
- 1
Slice the 2 boneless chicken thighs into bite-sized pieces.
⏱️ 5 min - 2
In a bowl, combine the sliced chicken with 1 teaspoon fish sauce, 1 teaspoon light soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon white pepper, 1 teaspoon neutral oil, and 1 to 1 1/2 tablespoons cornstarch. Mix thoroughly to coat the chicken pieces.
⏱️ 5 min - 3
Heat a pan over medium-high heat. Add the marinated chicken and cook until it is crispy and golden brown on all sides. Once cooked, set the crispy chicken aside.
⏱️ 8 min - 4
In the same pan (or a clean one if preferred), add 1 tablespoon neutral oil. Add 2 tablespoons Thai green curry paste and sauté for approximately 1 minute until it becomes fragrant.
⏱️ 2 min - 5
Add the sliced 1 small shallot, sliced 1 garlic clove, sliced 10 g ginger, 1 stalk lemongrass (bruised and sliced), and 3 torn makrut lime leaves to the pan. Sauté the ingredients for 2-3 minutes until they soften.
⏱️ 3 min - 6
Pour in 400 ml coconut milk and 250 ml chicken stock. Stir the mixture well to combine. Add 1 teaspoon fish sauce and 1 to 1 1/2 teaspoons sugar. Bring the broth to a gentle simmer.
⏱️ 5 min - 7
Stir in 1 handful of fresh Thai basil.
⏱️ 1 min - 8
Carefully transfer the entire contents of the pan to a blender. Blend until the mixture is very smooth and silky.
⏱️ 2 min - 9
Pass the blended broth through a fine-mesh sieve into a clean saucepan. This step removes any fibrous bits from the lemongrass, ginger, and lime leaves, resulting in a smooth texture.
⏱️ 3 min - 10
Return the strained broth to a simmer. Stir in 1 to 2 teaspoons lime juice. Taste the broth and adjust the seasoning as needed to achieve your desired flavor balance.
⏱️ 3 min - 11
Place 300 to 350 g of cooked jasmine rice into a serving bowl.
⏱️ 1 min - 12
Arrange the crispy cooked chicken pieces on top of the rice.
⏱️ 1 min - 13
Ladle the hot, smooth green curry broth generously over the chicken and rice.
⏱️ 1 min - 14
Garnish the dish with roughly chopped cilantro, thinly sliced green onions, and 1 thinly sliced red chili for freshness and a touch of heat. Serve immediately.
⏱️ 1 min