Question: What do you get when Thai cuisine gets the spotlight at the monthly Gourmet Club (or Supper Club or Dinner Group or whatever it wants to be called?)

Answer: A loose-pants-only type of meal. Spanx not invited.

Obviously, our Gourmet Club overindulged on Thai food during our last event. And it was ridiculously awesome. Weeks later, I was still heady with the aroma of basil, lime, garlic, and spices.

Totally smitten, I went home and remade this Thai Green Curry Chicken a couple more times because it is just that good.

Gotta make curry when you’re dreaming in curry. {Dreams do come true.}

The herbs and spices used here are incredible together.

I was able to get these lemongrass “hearts” ⇑ which are basically the white insides of lemongrass stalks. If you can only find the longer, larger stalks, go ahead and get those and use just the whiter parts of it.

Thai basil is aromatic and beautiful in this dish, but if you need to go with Italian basil, so be it. Just be sure it’s fresh.

Traditionally, lime leaves (kaffir) are used in this dish, but if you can’t find those, you can sub with the zest of one large lime.

Combine all those luscious herbs with more intoxicating aromatics. Toss in the garlic, ginger, onion, cilantro, and palm sugar. Palm sugar has an especially caramel-like flavor that regular sugar doesn’t own. Sorry, white sugar. Go with Palm. If you truly can’t find the palm sugar, brown sugar is your next best bet.

Did we mention coconut milk and green curry paste? It’s getting better with every bite.

I promise you’ll be chomping away 😋

By the way, Asian fish sauce is a must. There’s no sub for that. It’s easy to find at most major grocery stores these days. Don’t worry; your chicken won’t taste like fish.

The Asian fish sauce lends a savory saltiness that is highly flavorful and really makes this dish. If you skip it, the curry won’t be nearly as awesome.

I love the crunch, color, and mild sweetness that red bells add to this dish. Feel free to add more veggies if you’re into that.

Oh, and chicken. Because it’s Thai Green Curry Chicken, after all. Thighs or breast, up to you.

Here’s to all the meals worthy of loose pants.

Enjoy.

Thai Green Curry Chicken

4.67 from 3 ratings

Print Pin SaveSaved

This Thai Green Curry Chicken truly hits the spot! If you're craving some scrumptious Thai food, you've come to the right place. A party in your mouth is about to happen. (P.S. This dish tastes even better the next day; We suggest making the curry broth 1 day ahead for best flavor!)

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Servings: 6 servings

Author: Amy Dong

Ingredients  

1x2x3x

• 4 TB cooking oil
• 1 onion, peeled and sliced into thin strips
• 6 fresh garlic cloves, minced
• 2 TB fresh ginger, grated
• 3 stalks lemongrass, inner white parts only, thinly sliced
• 8 TB green curry paste*
• 2 cans Asian coconut milk, unsweetened, 14 oz each
• 2 cups regular, high quality chicken broth
• 6 TB Asian fish sauce
• 2 TB palm sugar, brown sugar can be subbed if needed, but palm sugar is best
• 2 TB freshly squeezed lime juice
• 3 lbs boneless chicken thighs or breast, cut into bite size pieces
• 8 lime leaves, sliced OR zest of 1 large lime
• 2 large red bell peppers, seeded and sliced
• ¼ cup Thai basil leaves, shredded
• ¼ cup cilantro leaves, chopped
• Optional: 1-2 chilies, seeded and sliced, if you like heat
• Other: lime wedges and cooked Jasmine rice to serve alongisde

Instructions

• In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become so much more concentrated the next day.)
• Add chicken, lime leaves (or zest,) and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
• Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.

Notes

*I use Thai Kitchen brand of green curry paste, which is milder in heat level. Please note that different brands of green curry paste will vary in their spice levels, so taste test before you decide how much to use.

Click here to add your own private notes.

Nutrition (per serving)

Calories: 755kcal | Carbohydrates: 36g | Protein: 51g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 1762mg | Potassium: 1194mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5239IU | Vitamin C: 80mg | Calcium: 145mg | Iron: 14mg

Course: Dinner, Main

Cuisine: Thai

Method: Stovetop

Source: Chew Out Loud

Easy Thai Inspirations:

1. Thai Stir Fried Noodles (Pad See Ew): We no longer have to order take out for this yummy dish.

1. Spicy Thai Peanut Noodles. An amazing balance of flavors.

1. Spicy Thai Grilled Shrimp. Healthy, succulent, and flavorful.