Authentic Thai Green Curry with Chicken
Discover the vibrant flavors of Thailand with this Authentic Thai Green Curry featuring tender chicken thighs and a medley of vegetables. Inspired by America's Test Kitchen and customized to suit my family's palate, this recipe captures the essence of a traditional Thai curry that's both flavorful and aromatic. The creamy coconut milk and zesty lime juice intertwine perfectly, bringing freshness to an otherwise rich dish. Adjust the green curry paste according to your desired heat level, but be mindful that reducing the spice may also lessen the complexity of flavors. Enjoy this one-dish meal over a bed of steamed jasmine rice for a comforting and satisfying dinner that’s sure to impress!
4
Servings
400
Calories
11
Ingredients
Ingredients
Coconut milk
2 (14-ounce cans, do not shake)
Green curry paste
2-4 (tablespoons, adjust to taste)
Fish sauce
2 (tablespoons)
Brown sugar
2 (tablespoons)
Boneless skinless chicken thighs
1.5 (lbs, cut into bite-sized pieces)
Salt
to taste
Shiitake mushrooms
4 (ounces, sliced)
Red bell pepper
1 (medium, stemmed, seeded, and cut into thin strips)
Bamboo shoots
1 (8-ounce can, drained and cut into strips)
Lime juice
1 (tablespoon)
Fresh basil leaves
0.5 (cup, roughly chopped)
Instructions
1
Begin by carefully spooning about 1 cup of the thick coconut cream from one of the cans of coconut milk into a large Dutch oven.
2
Add the green curry paste to the coconut cream, whisking it together and bringing the mixture to a simmer over high heat for about 2 minutes.
3
Maintain a brisk simmer and whisk frequently until the mixture thickens, and most of the liquid evaporates, approximately 3-5 minutes.
4
Reduce the heat to medium-high, continue whisking until the coconut cream separates into a puddle of colorful oil, which takes about 3-8 minutes. A characteristic sizzling sound will indicate that the curry paste is frying in the oil.
5
Allow the aromatic curry paste to cook further; then whisk in the remaining coconut milk, fish sauce, and brown sugar. Bring back to a brisk simmer and cook for an additional 5 minutes to let the flavors combine and the sauce thicken slightly.
6
Season the chicken thigh pieces with salt, adding them into the pot. Stir gently to ensure the chicken is evenly coated in the sauce. Allow the mixture to return to a brisk simmer.
7
Introduce the sliced shiitake mushrooms and bamboo shoots. Continue cooking until the chicken is thoroughly cooked, ensuring the internal temperature reaches 165°F (75°C).
8
Finally, stir in the strips of red bell pepper, cooking just until they become crisp-tender, about 2-3 minutes. Off the heat, mix in the lime juice and fresh basil leaves.
9
Serve the delicious curry immediately over jasmine rice for a complete meal that showcases the rich flavors of Thai cuisine.
Nutrition Information
20
Fat
25
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Thai Green Curry?
The recipe uses 1.5 lbs of boneless skinless chicken thighs cut into bite-sized pieces.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the nutritional facts per serving?
Each serving contains approximately 400 calories, 20g of fat, 25g of carbohydrates, and 20g of protein.
Why shouldn't I shake the cans of coconut milk?
The recipe requires you to spoon out the thick coconut cream from the top of the can to fry the curry paste, so keeping the layers separate is essential.
How much green curry paste should I use?
You can use between 2 to 4 tablespoons, adjusting the amount based on your preferred heat level and flavor intensity.
What kind of vegetables are included in this curry?
The recipe includes shiitake mushrooms, red bell pepper, and bamboo shoots.
What is the secret to frying the curry paste in this recipe?
The paste is simmered with coconut cream until the liquid evaporates and the cream separates into a puddle of oil, indicated by a sizzling sound.
How is the curry seasoned for saltiness?
The saltiness comes from 2 tablespoons of fish sauce and additional salt added to taste.
What type of sugar is used to balance the flavors?
The recipe calls for 2 tablespoons of brown sugar.
What is the recommended internal temperature for the chicken?
The chicken should be cooked until it reaches an internal temperature of 165°F (75°C).
When should I add the red bell peppers?
Add the red bell pepper strips at the very end, cooking for only 2-3 minutes so they remain crisp-tender.
Is lime juice added during cooking or at the end?
Lime juice is stirred in at the very end, after the pot has been removed from the heat, to maintain its fresh citrus flavor.
What herbs are used in this Thai Green Curry?
The recipe uses half a cup of fresh, roughly chopped basil leaves.
What is the best way to serve this dish?
It is best served immediately over a bed of steamed jasmine rice.
What equipment is recommended for cooking the curry?
A large Dutch oven is recommended for preparing this one-dish meal.
How many ingredients are in this recipe in total?
There are 11 ingredients listed in the recipe.
Can I substitute the chicken thighs?
While the recipe specifies chicken thighs for tenderness, you can use other proteins, though cooking times may vary.
How are the bamboo shoots prepared?
Use one 8-ounce can of bamboo shoots, drained and cut into thin strips.
What is the source of inspiration for this recipe?
The recipe was inspired by America's Test Kitchen and customized for a family palate.
How long does it take to cook the bell peppers?
They only need about 2 to 3 minutes of cooking to reach the desired crisp-tender texture.
What is the purpose of the lime juice?
The lime juice adds a zesty freshness that balances the richness of the coconut milk and the spice of the curry paste.
Does this recipe contain any fiber or sugar data?
The provided data does not specify fiber or sugar amounts for the final dish.
How much coconut milk is used in total?
The recipe uses two 14-ounce cans of coconut milk.
Is this dish considered spicy?
Yes, green curry is traditionally spicy, though the heat can be adjusted by changing the amount of curry paste used.
How are the shiitake mushrooms prepared?
Four ounces of shiitake mushrooms should be sliced before being added to the pot.
What should the consistency of the coconut cream mixture be before adding milk?
It should be thickened and separated into a puddle of colorful oil.
What is the category of this recipe?
This recipe is categorized as a One Dish Meal.
How long should the sauce simmer after adding the second can of coconut milk?
It should simmer for an additional 5 minutes to let the flavors combine and the sauce thicken.
Can I reduce the spice level significantly?
Yes, but the description notes that reducing the curry paste too much may also lessen the complexity of the flavors.
How much fresh basil is needed?
You will need 0.5 cups of roughly chopped fresh basil leaves.