Thai Green Curry with Chicken (Edit recipe)

Who doesn't love a delicious Thai Green Curry. This recipe will show you how to make the Thai green curry paste from scratch which takes this recipe to another level!

20 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1192
Fat:	52 g
Carbohydrates:	30 g
Protein:	41 g
Cholesterol:	70 g
Sodium:	2167 mg
Fiber:	6 g
Sugars:	11 g
Calculated per serving.

by Masala Paleo

View original recipe

Serves: 2

Ingredients

2 whole Skinless Chicken Breast
500 ml Chicken Broth
2 Tbsp Fish Sauce
1 tsp Coconut Palm Sugar
0.5 cup Coconut Cream
1 whole Bell Pepper, Red or Green
0.5 cup Water Chestnuts, or vegetable of choice
0.5 cup Baby Corn, or vegetable of choice

For Thai Green Curry Paste

7 whole Shallot
1 whole Lemongrass, chop off the bottom thick part
1 bunch Cilantro, use stems and leaves
6 whole Green Chilies
5 whole Kaffir Lime Leaves
1 bunch fresh Basil
1 pieces Ginger Root, about an inch, Can substitute with galangal
4 Tbsp Coconut Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pound or grind everything for the paste in a mortal and pestle. And try to make a rough paste. Add 4 tbsp of cold pressed coconut oil or other oil of your choice. But coconut oil adds an awesome flavour to it.
In a pan, sauté the Thai green paste till a bit fragrant and add 2 chopped chicken breasts. For vegetarian add the tofu and sauté in the spice.
Add 500 ml of organic no sodium chicken broth and veg broth for veg version. The broth is what takes it to the next level.
Add 2 tbsp of fish sauce. Skip for veg version. 1 tsp coconut palm sugar.
And add half a tin of coconut cream (not milk), find the ones with no sulphites and gums if possible. If you don’t have the milk, place the coconut milk can in the fridge upside down a day ahead and you’ll have the cream at the top for the day you cook. If you don’t do much planning like me just use 3/4 the of milk from the tin, but the creaminess might be reduced.
Add 1 cup of water and 1/2 spoon of salt. The fish sauce will have added salt so keep that in mind while adding your salt.
Let it all cook and simmer it for a while till you see the oil floating on top. Now add red pepper or bell pepper strips, sliced water chestnuts for the crunch, I had a small tin of them (you can add tinned bamboo as well). And a handful of fresh baby corn sliced lengthwise and a handful of the basil leaves.
Now switch off the stove. Add another one tbsp of the fish sauce. Serve hot with some brown pineapple fried rice or plain brown rice.

Notes

If you do not wish to make the thai green curry paste from scratch, you can use pre-made green curry sauce. If you don’t have coconut cream, place a can of coconut milk in the fridge upside down a day ahead and you’ll have the cream at the top for the day you cook. You can use vegetables of choice if you don't have the ones listed in the recipe.