Thai Green Curry

Thai Green Curry

Ready in 40 minutes
39 review(s) averaging 4.6. 95% would make again

Top-ranked recipe named "Thai Green Curry"

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Thai green curry. Very simple and enjoyable.

"We made this tonight and it is simply delicious! The sauce is very light and not overwhelming. I only used about a tablespoon of the green curry paste and will double it next time I make this. I could not find lemongrass at the store, so I used lemongrass paste and it worked just fine. I made jasmine rice to go with the curry and I must say this is the best meal I have eaten in a long time! Thanks for an excellent recipe!"

- tlbarker72

Ingredients

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1 tablespoon Vegetable oil
green curry paste; (according to taste)
1 tablespoon soft dark brown sugar
1 stalks lemongrass; fat ends bashed with a rolling pin (optional)
750 grams skinless, boneless chicken; cut into chunks (use breast and/or leg meat)
lime zest; to taste
400 oz coconut milk
drop Thai fish sauce; or light soy sauce
small handfull coriander; roughly chopped
1 lime; juice only; ( up to 1 1/2)

Original recipe makes 4 Servings

Servings  

Preparation

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavors of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

Credits

Added on Award Medal
Verified by SunnyJF

My finished version (:
Shannjj


Megz0309


Kevthecook12


freshdon1863


ditoro

Calories Per Serving: 776 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Reviews for Thai Green Curry All 39 reviews

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Reviews

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Sooooo good
MammaRaz 3 months ago

The family love this !
freshdon1863 1 year ago

We made this tonight and it is simply delicious! The sauce is very light and not overwhelming. I only used about a tablespoon of the green curry paste and will double it next time I make this. I could not find lemongrass at the store, so I used lemongrass paste and it worked just fine. I made jasmine rice to go with the curry and I must say this is the best meal I have eaten in a long time! Thanks for an excellent recipe!
tlbarker72 1 year ago

cardinalwolsey 1 year ago

Yummy! We add thinly sliced carrots, courgette (zucchini) and julienne peppers. Lately also add bamboo shoots. Easy to follow recipe. Thanks for sharing. A firm and regular favourite in our house!!
RachWatch 2 years ago

Absolutely fantastic!! Wow!!! I used lemongrass paste and it was delicious, also added snow peas, bean sprouts and mushrooms to bulk it up. So easy to make! This is my new exotic go to recipe! Delicate sauce, perfect to put on basmati rice
Audreyjones25 2 years ago

This turned out perfect. As mentioned, it is 400 ml or 1 can of coconut milk. I added lots of veggies and served over pad Thai noodles.
cjmonte 2 years ago

badmanchef 2 years ago

I think he means 400mil not 400 oz. this recipe is great! I added a bit of tumeric and julienne sweet red peppers. Tastes great thanks!
cherrylpk 2 years ago

I tried this last night and it was nice. The only thing I didn't really like was that it was quite runny/watery and not very creamy or saucy. Will try again with my own little adaptations :-)
8WhitePaws 2 years ago

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