Thai Green Curry

15 INGREDIENTS • 9 STEPS • 30MINS

Thai Green Curry

Recipe

Editor's Choice

Editor's Choice

This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!

Love This Recipe?

Thai Green Curry

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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!

30MINS

Total Time

$1.92

Cost Per Serving

Ingredients

Servings

6

us / metric

2

Small Yukon Gold Potatoes

2 Tbsp

Cooking Oil

2

Boneless, Skinless Chicken Thighs

cut into bite-sized pieces

1

Small Onion, sliced

2 Tbsp

Thai Green Curry Paste

1

cut into bite-sized pieces

1 cup

cut into 1-inch pieces

1 cup

cut into 1-inch pieces

4 Tbsp

Bamboo Shoot Strips

1 can
(14 oz)

Coconut Milk

1 cup

Water

2 Tbsp

Brown Sugar

3

Kaffir Lime Leaves, thinly sliced

2 Tbsp

1 cup

Fresh Basil Leaf

Nutrition Per Serving

VIEW ALL

Calories

327

Fat

20.9 g

Protein

9.9 g

Carbs

27.5 g

Love This Recipe?

Thai Green Curry

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Author's Notes

If you prefer a slightly more runny sauce, add more water and/or coconut milk.

Store any leftover Thai green curry in an airtight container in the fridge for up to 3–4 days.

I would not recommend storing the green curry in the freezer as freezing coconut milk will cause a change in texture.

Cooking InstructionsHide images

step 1

Peel and cut the Yukon Gold Potatoes (2) into large cubes.

step 2

Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.

step 2 Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.

step 3

Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Boneless, Skinless Chicken Thighs (2) to the wok in a single layer. Allow the chicken to sear for about 30 seconds, then stir.

step 3 Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Boneless, Skinless Chicken Thighs (2) to the wok in a single layer. Allow the chicken to sear for about 30 seconds, then stir.

step 4

When the chicken is partially cooked, add Onion (1) and Thai Green Curry Paste (2 Tbsp). Stir for 1 minute.

step 4 When the chicken is partially cooked, add Onion (1) and Thai Green Curry Paste (2 Tbsp). Stir for 1 minute.

step 5

Add Eggplant (1), Green Beans (1 cup), Baby Corn (1 cup), Bamboo Shoot Strips (4 Tbsp) and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.

step 5 Add Eggplant (1), Green Beans (1 cup), Baby Corn (1 cup), Bamboo Shoot Strips (4 Tbsp) and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.

step 6

Stir in Coconut Milk (1 can) and Water (1 cup). Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.

step 6 Stir in Coconut Milk (1 can) and Water (1 cup). Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.

step 7

Add Brown Sugar (2 Tbsp), a pinch of the Kaffir Lime Leaves (3), Fish Sauce (2 Tbsp), and Fresh Basil Leaf (1/2 cup) to the curry. Give all the ingredients a good stir to combine.

step 7 Add Brown Sugar (2 Tbsp), a pinch of the Kaffir Lime Leaves (3), Fish Sauce (2 Tbsp), and Fresh Basil Leaf (1/2 cup) to the curry. Give all the ingredients a good stir to combine.

step 8

Transfer the curry to a serving dish, then top with the remaining kaffir lime leaves and Fresh Basil Leaf (1/2 cup).

step 9

Serve the Thai Green Curry with steamed jasmine rice. Enjoy!

step 9 Serve the Thai Green Curry with steamed jasmine rice. Enjoy!

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