Thai green curry is renowned for its vibrant green color, fragrant aroma, and complex, subtly sweet and spicy flavor profile. While some recipes can seem daunting, this simple version allows even novice cooks to create a delicious and authentic-tasting Thai green chicken curry at home. This recipe focuses on fresh ingredients and straightforward techniques to deliver maximum flavor with minimal fuss.
What Makes This Recipe Simple?
This recipe prioritizes simplicity without compromising on taste. We're using readily available ingredients and minimizing complex steps. No need for obscure spices or lengthy preparation – just fresh flavors and easy-to-follow instructions. Perfect for a weeknight meal!
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (thighs provide more moisture and flavor than breasts)
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- 2-3 green chilies, finely chopped (adjust to your spice preference; remove seeds for less heat)
- 2 tbsp green curry paste (look for a good quality paste in your Asian grocery store)
- 1 (14-oz) can full-fat coconut milk
- 1 cup chicken broth
- 1/2 cup bamboo shoots, sliced (canned is fine)
- 1/2 cup green beans, trimmed and halved
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
- Lime wedges for serving (optional)
- Cooked rice for serving
Instructions:
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Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Then add the garlic, ginger, and green chilies and cook for another minute until fragrant.
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Bloom the Curry Paste: Add the green curry paste to the pot and cook for 1-2 minutes, stirring constantly, until fragrant. This step helps to release the full flavor of the paste.
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Brown the Chicken: Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
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Simmer the Curry: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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Add Vegetables: Stir in the bamboo shoots and green beans. Continue to simmer for another 5 minutes, or until the vegetables are tender-crisp.
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Finish and Serve: Stir in the basil leaves. Season with salt and pepper to taste. Serve hot over cooked rice. Garnish with lime wedges, if desired.
Frequently Asked Questions (FAQs)
What is green curry paste made of?
Green curry paste typically contains green chilies, lemongrass, galangal, garlic, shallots, cilantro root, kaffir lime leaves, and other spices. The exact blend varies depending on the brand and region.
Can I use chicken breasts instead of thighs?
You can use chicken breasts, but be mindful that they tend to dry out more easily than thighs. Reduce the cooking time to prevent them from becoming overcooked.
How can I adjust the spiciness?
Control the heat by adjusting the amount of green chilies you add. Removing the seeds from the chilies will significantly reduce the spiciness. You can also use less curry paste.
Can I make this curry ahead of time?
Yes, this curry tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
What other vegetables can I add?
Feel free to add other vegetables like bell peppers, zucchini, eggplant, or carrots. Add them along with the bamboo shoots and green beans.
What can I serve with this curry?
Serve this curry with steamed rice, roti, or naan bread.
This simple Thai green chicken curry recipe is a fantastic introduction to Thai cuisine. Enjoy the vibrant flavors and the ease of preparation! Remember to adjust the spice level to your liking and experiment with different vegetables to create your own perfect version.
