Authentic Thai Green Chicken Curry
"A vibrant and aromatic Thai green chicken curry featuring tender chicken, crisp vegetables, and a rich coconut milk sauce infused with the complex flavors of green curry paste, lemongrass, galangal, and kaffir lime leaves. This variant offers a balance of spicy, sweet, sour, and savory notes, perfect for a flavorful and relatively quick meal."
Ingredients
All Steps
- 1
Slice chicken breast into bite-sized pieces. Prepare vegetables: thinly slice bell pepper, trim green beans. Bruise the lemongrass stalk and galangal by smashing them with the flat side of a knife; finely chop kaffir lime leaves.
- 2
Heat cooking oil in a large pot or wok over medium heat. Add green curry paste and stir-fry for 1-2 minutes until very fragrant.
- 3
Add chicken pieces to the pot and cook until lightly browned on all sides.
- 4
Pour in coconut milk and chicken broth. Add the bruised lemongrass, galangal, kaffir lime leaves, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
- 5
Add green beans and red bell pepper. Continue to simmer for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
- 6
Stir in the fresh basil leaves just before serving. Taste and adjust seasoning if needed (add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for brightness).
- 7
Meanwhile, cook jasmine rice according to package instructions. Serve the hot Thai Green Chicken Curry over jasmine rice, garnished with fresh lime wedges.