Green Chicken Curry

4 - 6 Servings
100% would make this recipe for Green Chicken Curry again.

This recipe takes about 15 minutes of preparation and it serves four.

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Green Chicken Curry Ingredients

4 breasts Chicken cubed	4 tablespoon Green curry paste
4 teaspoon sesame oil	1 cup Chicken stock
3 cloves Garlic crushed	1 cup Coconut milk
2 medium White onions diced	2 teaspoon Brown sugar
2 small Chillies chopped	1 teaspoon root Ginger chopped fine
4 teaspoon Lemon Grass finely diced

Instructions for Green Chicken Curry

1. Heat oil in a wok and fry onions and add chicken.

2. Add chile, Garlic and lemon grass, ginger and curry paste.

3. Lower heat and cook until chicken is tender.

4. Mix in brown sugar and add chicken stock and simmer gently.

5. Add coconut cream and serve.

6. If the curry is too thick add more stock or coconut cream.

7. You may add peas, carrots and bell peppers if wished.

8. Serve with Vegetable Rice or Fried Rice, Prawn Crackers etc

Main Ingredient: ChickenCuisine: Thai

Ingredient Insight - look inside this recipe

Superbowl New Year Stir Fry Quick curry Spicy Main Dish Thai Chicken Dinner

for flavor and categorization

This recipe appears on the following menus:

Thai Food

by Kompakorn

Included yellow peppers, green peppers and bok choy. Made for very attractive and delicious meal.

jimshim
on Aug 8 2006 9:17PM

Total Time: 0:25
Active time: 0:25

Included coarse diced green pepper, Dyed the rice with curry powder at the rate of 1/2 teaspoon per serving.

jamieo
on Mar 20 2006 2:26PM

Worth cooking for the aroma, have used a variation of this recipe for several years which includes green peppers. Truly excellent.

jamieo
on Mar 12 2006 2:15PM

Total Time: 1:10
Active time: 0:35

Like others I used thighs as I find they have more flavour. I substituted half the green curry paste with red curry paste as this gives it an interesting twist.

Rod1
on Feb 8 2006 11:50PM

Total Time: 0:45
Active time: 0:20

Will make again. Used chicken thighs instead of breasts and as I only had about 1 teaspoon of lemongrass I also added a few kaffir lime leaves. In the last few minutes of cooking added some fresh basil.

Talofa
on Dec 9 2005 4:05AM

Wonderful dish just what I need for a special meal thank you..We all cant be experts and look to people like yourself who have the time to place your ideas on the website for us to try

Raven79
on Oct 26 2005 6:56PM

very nice ;o)keep lot's of iced water or chilled beer handy it can get hot out there

mcrismon
on Oct 24 2005 1:45AM

Curry paste comes in various sizes and brands. Some of them are VERY salty, especially the ones in the small can. If you are trying a new brand, taste the paste a little bit, first, or you can end up with a very salty (and unhealthy) dish after all. Note that coconut milk is naturally slightly salty. During cooking, the heat will hide the saltiness, but it will reveal itself when you take the curry off the stove. If you don't like a very salty dish (like me), be conservative on the curry paste. By the way, in Thailand, we cook the coconut "cream" and the curry paste first. Put the coconut cream (the thick layer on top of the can...don't shake the can before use!) in with a hint of oil. When it starts to bubble, add the paste to taste. Stir quickly until well mixed. Saute a little bit with chicken, and incrementally add the rest of the coconut milk to the desired thickness of the curry. Add the rest of the ingredients. Cover the curry and let it simmer for about 15 to 20 minutes. If you like, add basil leave after you take the curry out of the heat. There you have it in the authentic style!

z537217
on Oct 15 2005 10:31AM

Good stuff

miloco
on Jul 20 2005 7:54AM

Tasty

KeithBaker
on May 30 2005 9:58PM

Total Time: 1:00
Active time: 0:45

[I made edits to this recipe.]

hibbychef
on May 20 2005 1:33PM

This recipe sounds very tasty, however the ingredient list and instructions do not match. Instructions call for adding the brown sugar and coconut milk which are not included in the ingredient list.

joannam
on May 19 2005 4:21PM

very nice ;o) [I posted this recipe.]

hibbychef
on May 19 2005 4:08PM