Thai food doesn’t have to be difficult to prepare, and this Thai Green Curry proves it.
When people say “Thai curry,” I think “delicious” … followed by “complicated”!
Then, 2,000 ingredients swirl through my head, and I am instantly discouraged.
So l just decide to order some from my favorite place.
But I finally decided to tackle Thai Green Chicken Curry, and found out it’s not only creative kitchen fun, but this delicious dish includes so many fresh ingredients.
Two other fun facts: It takes one dish, and just a moment in the food processor.
So I gathered up my herbs (this dish is a perfect way to utilize cilantro stems), shallots, mushrooms and chicken and got down to it.
Add your own touch to the green curry
Make it the way it is listed below the first time, and then I’ll bet you coconuts to coconut cream that you will tweak it to put your personal spin on it.
Better yet: I make the green herb paste and freeze it for whenever I’m in the mood.
Then it takes me just a matter of minutes to whip up this amazing and extremely healthful dish.
Makes eight servings.
- 2 pounds cubed chicken
- 2 pounds wild mushrooms
- Ghee or vegetable oil
- 4 garlic cloves
- 2 shallots
- 1 tablespoon fresh ginger
- 2 stalks lemon grass (or lemon juice, if no lemon grass available)
- 4 green Bird's Eye chili
- 1 teaspoon ground cumin
- 1 bunch fresh cilantro, leaves and stems (this is a great way to utilize the stems of cilantro instead of wasting them)
- 2 tablespoons fish sauce or Worcestershire
- 2 limes, for their juice
- 1 can coconut cream
- 1 cup chicken stock
- 1 bunch Thai basil (for garnish)
- 1 bunch green onion (for garnish)
- 1 bunch mint (for garnish)
- Brine chicken slices in salt and vinegar. In a food processor, combine cilantro, lime juice, garlic, shallots, ginger, cumin, fish sauce, lemon grass and green chilis. Set aside.
- In a sauce pot, warm ghee, and brown the strips of chicken. Once browned, remove and brown mushrooms, and remove from ghee.
- Cook the curry paste in the oil. Then add the chicken and mushrooms, and add chicken stock and coconut cream.
- Garnish with mint, basil, green onion and a wedge of lime, and serve over basmati rice.
Chrissy Benoit is an entrepreneur chef, restaurant owner and business incubator. She has many years in the restaurant business, including in the kitchen. Chrissy also teaches cooking classes in the Orlando area.