Fantastic Thai Green Chicken Curry

    This is one of the first curries my older son taught me how to make. We followed a basic structure of a recipe and then adjusted it according to what he learned from the Thai restaurant he worked at.  This curry is a great way to eat more green vegetables! It is so delicious!

    Green Chicken Curry  

1.  Chicken prep:  Rinse off 2 or more chicken breasts (depending on how much you like) and cut into bite-size pieces.

2.  Veggie prep:  

(1)  Cut up 1 zucchini into half moons.
(2)  Slice 1 green pepper into thin strips.
(3)  Slice 1 onion into thin slices. 
(4)  Thaw 1 1/2 cups of green beans and 1 1/2 cups of frozen peas.

3.  Spices:  In a pinch bowl put 1 tsp. salt, 4 tsp. sugar, and 2 T fish sauce and stir together.

4.  Make curry: 
(1)   In a wok or large electric skillet put 1 T of oil and when it is warm, put in 3 1/2 - 4 T of green curry paste (or to taste).  Cook it on medium-low for 30 seconds or so until it is fragrant.  Be careful it doesn't burn!  If it's starting to get too hot, gradually start adding the coconut milk.  The spicy smell will probably make your start coughing! 

(2)  Add 1/2 can of coconut milk and put in the chicken to cook.  This allows the curry to penetrate the chicken. When the chicken is cooked, turn up the heat a bit and add the rest of that can of coconut milk and another. This probably takes 2-3 minutes. 

(3)  Then add the spices and vegetables beginning with the ones that take the longest to cook and simmer for about 8-10 minutes. 

(4)  Then stir together 2-3 T of cornstarch into about 4 T of water and add to the curry.  Also add about 10 fresh torn basil leaves.  Adjust any seasonings--add more curry paste or 1 tsp. more sugar if it's too salty.  

This recipe serves 8 people.  Serve up in shallow bowls with jasmine or short grained white or brown rice.

Blog update 3/16/12:  I made this curry again for the Friday night Bible study.  I used 4 1/2 T of green curry paste. Some students gave me their comments on it.

Check out some of the other curries on this blog!

Tasty Thai Red Curry   (Modified  recipe from back of curry paste & Thai recipe)

Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)

Rose's Authentic Chinese Yellow Curry  (From a Taiwanese friend who brought this to dinner)

Thai Salmon & Vegetables in Green Curry  ( Modified recipe from Internet search)

Massaman Chicken Curry with Yams & Pineapple (Modified  recipe from back of curry paste & Thai recipe)

Spectacular Chicken Panang Curry (Modified  recipe from back of curry paste &  recipe)

Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)

Gluten Free Thai Chicken & Pumpkin Curry  (From Internet search)

Other Thai Recipes on This Blog 

Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)

Gluten Free Thai Basil Beef    (From Internet search)

How to Make Your Own Thai Fresh Rolls   (From Internet search)

Rachel Ray's Thai chicken with Basil & Pineapple   (From Internet search)

Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce  (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup  (Modified from Internet search)
Delicious Gluten Free Thai Wraps  (From Internet search)