Easy Thai Chicken Curry Recipe
When it comes to curry preparation, it’s hard to top a traditional Thai Chicken Curry recipe. Between the lush colors of the fresh vegetables or the pitch-perfect bite of the spices, this is a dish that is pleasing on so many levels.
Now, this recipe isn’t the simplest – but it is guaranteed to put a smile on the faces of whoever indulges in the end product. We’ll be making two items here: The green curry paste, as well as the curry itself. I will split the directions into separate categories for ease of reading.
Prep Time: 30 minutes
Cook time: 45 minutes
Yield: 6 to 8 servings
Green Curry Paste Ingredients:
- 4 small green Thai chilies
- 1/4 cup purple onion, diced
- 4 cloves garlic, minced
- 1 thumb-size piece of ginger, grated
- 1 stalk of fresh minced lemongrass
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 3/4 to 1 tsp. shrimp paste
- 1 (loose) cup fresh cilantro leaves and stems, chopped
- 1/2 tsp. ground white pepper (can be found at Asian food stores)
- 3 Tbsp. fish sauce
- 1 tsp. brown sugar
- 2 Tbsp. lime juice
Curry Ingredients:
- 1 to 1.5 lbs. boneless chicken breast cut into chunks
- 1 can coconut milk
- 1 tsp. grated lime zest
- 1 red bell pepper, seeded
- 1 zucchini cut into slender strips then into chunks
- Handful fresh basil
- 2 Tbsp. coconut oil or other vegetable oil
Instructions:
Begin by placing all of your curry paste ingredients into a food processor (or a pestle and mortar, if you like). Mix into a paste. In a large frying pan (set to medium-high heat), coat the surface with your 2 tbsp of oil. Once coated, add your curry paste. Set aside 2-3 tbsp. of the coconut milk for later. Fry paste for a max of 1 minute, adding the ¾ of the coconut milk you didn’t set aside. Add your boneless chicken breast chunks, making sure to stir so as to get them as incorporated into the sauce as possible. Once the sauce comes to a boil, turn down the heat to medium so as to cause the dish to simmer. Cover dish and give it 3-5 minutes to simmer. Stir occasionally. Stir in your red bell pepper, zucchini, and lime zest. Allow another 3 minutes for simmering, making sure to stop once vegetables are softened but still colorful and firm. Add fish sauce to taste. You don’t want the dish to be too salty, but if you add too much you can just balance things out with some sugar or honey. Once you have the dish where you like it, serve and enjoy!