Thai Green Curry with Chicken and Vegetables



This fragrant and flavorful Thai Green Curry is a delightful main course bursting with aromatics, creamy coconut milk, and tender chicken and vegetables.


Ingredients:


For the Green Curry Paste:


2 tablespoons chopped fresh cilantro leaves and stems

4 cloves garlic, minced

1 stalk lemongrass, tough outer layers removed, chopped

1 (1-inch) piece ginger, peeled and chopped

1 green chili pepper, seeded and chopped (adjust for spice preference)

½ red onion, chopped

½ teaspoon ground cumin

½ teaspoon ground coriander

Pinch of white pepper


For the Curry:


1 tablespoon coconut oil

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 (13.5-ounce) can coconut milk

½ cup chicken broth

1 red bell pepper, thinly sliced

1 cup green beans, trimmed and cut into bite-sized pieces

½ cup broccoli florets

1 tablespoon fish sauce (vegetarian option: substitute with soy sauce)

1 tablespoon lime juice

1 tablespoon brown sugar (optional)

Fresh cilantro leaves (for garnish)

Cooked rice (for serving)


Instructions:


  • Make the Green Curry Paste: In a food processor or blender, combine the chopped cilantro, garlic, lemongrass, ginger, green chili pepper, red onion, cumin, coriander, and white pepper. Pulse until a coarse paste forms.
  • Heat the Oil: Heat coconut oil in a large pot or Dutch oven over medium heat.
  • Sauté the Curry Paste: Add the green curry paste to the hot oil and cook for 2-3 minutes, stirring constantly, until fragrant. The paste should become slightly darker in color.
  • Add Chicken:  Add the chicken pieces to the pot and cook for 3-4 minutes, or until browned on all sides.
  • Simmer with Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Bring to a simmer, scraping any browned bits from the bottom of the pot.
  • Add Vegetables: Stir in the sliced red bell pepper, green beans, and broccoli florets. Reduce heat and simmer for 10-12 minutes, or until the vegetables are tender-crisp.
  • Season and Adjust: Add the fish sauce, lime juice, and brown sugar (if using). Taste and adjust seasonings with additional fish sauce, lime juice, or a touch of sugar if desired.
  • Serve: Once the chicken is cooked through and the vegetables are tender, remove the pot from heat. Ladle the hot curry into bowls and garnish with fresh cilantro leaves. Serve immediately with cooked rice.


Tips:


You can adjust the spice level of this recipe to your preference. Use a Thai green chili pepper for a milder curry, or add a serrano pepper for more heat.

If you don't have a food processor, you can mince the curry paste ingredients by hand, but it will be a bit more coarse.

For a richer curry, use full-fat coconut milk.

Feel free to add other vegetables to this curry, such as carrots, snow peas, or baby corn.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.