Thai Green Chicken Curry. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce. The Thai green curry paste ingredients are an epic flavour combo that won't disappoint.

Thai green curry is one of the best known dishes of Thai cuisine. Despite its complex flavours, it is actually quite easy to make at home! This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. You can cook Thai Green Chicken Curry using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Thai Green Chicken Curry

You need 1-2 tbsp of green curry paste.
It's 6 of chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips.
It's 400 ml of tin coconut milk.
You need 2 of lime leaves (optional).
It's 2-3 tbsp of Thai fish sauce.
It's 1-2 tbsp of palm sugar.
You need handful of green beans, trimmed.
Prepare 1 of small tin of bamboo shoots.
It's 1-2 handful of basil leaves.
You need 1 of small cup of spinach juice (optional).
You need of To serve.
It's of Thai fragrant rice, cooked according to packet instructions.

Fresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple. The reward for this work lies in the flavor - fresh green curry has a vibrant flavor that a store-bought paste just can't. Quick Thai Green Curry Chicken with Homemade Paste (Low FODMAP). Luckily, when it comes to Thai green curry, it is shockingly easy.

Thai Green Chicken Curry instructions

Heat a couple tbsps of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant..
Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides..
Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see gorgeous green oil separated from the coconut milk..
Add green beans and bamboo shoots..
Add spinach juice (for more beautiful green in the curry. This is my special touch as it will make the curry sauce rich in green colour) you can simply blend it with food blender and use just the juice. Then continue to simmer for 2-3 minutes.
Stir regularly, until just tender. Add some basil leaves at the last minute and stir well..
To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry..

My quick stir-fry version below might be lacking a few threads of authenticity (mainly the kefir lime), but it was incredibly satisfying on all other fronts. Delicious and easy green curry with chicken in rich coconut curry sauce. In Thailand, the curry is made with these. Popular in central Thailand, green curry is a dish combining a paste made with ingredients such as green chilis, ginger, lemongrass, fish sauce, and The consistency of the sauce can be adjusted by the amount of coconut milk used. This Thai green curry chicken recipe features chunks of tender.