Authentic Thai Green Curry Chicken

This iconic dish, considered a Thai New Year delicacy said to bring fortune and sweetness into your life, starts with a vibrant green curry paste made from a blend of green chilies, galangal, lemongrass, kaffir lime and spices. Simmered in creamy coconut milk with fresh herbs and your choice of protein, it creates a rich, fragrant curry that tingles the senses. Master this authentic Thai green curry chicken recipe to experience the bold, complex flavors that make Thai cuisine so beloved.

How to make this curry taste authentic.

1. If you are using store bought green curry paste, I recommend Mae Ploy and Aroy-D brands. The ratio of curry paste to coconut milk should be 1 tablespoon of curry paste per 200 mL coconut milk.
2. DO NOT use the drinking coconut milk such as Silk brand coconut milk. My trusted brands of coconut milk is Aroy-D, Chao Kho, Chao Thai, and Thai Kitchen brands. I have found that the carton version of the Aroy-D is better than the canned version.

Thai Street Green Curry

Chicken feet and solidified chicken blood is normally added to Thai street style green curry. I notice that chicken feet have become available in regular groceries stores in the United States such as Winco. If you decide to make this, read below for different methods to help you successfully make the chicken (and chicken feet) for the green curry. Note: My regular green curry recipe uses 4 tablespoons of green curry paste and 800 mL coconut milk. If you are putting some chicken feet in the curry, change the ratio to 5 tablespoons of green curry paste and 1,000 mL coconut milk.

1. Method 1: Cook the chicken feet in the boiling water for 20 -30 minutes and set aside until the time to add chicken to your green curry.
2. Method 2: Cook the chicken feet in the coconut milk using medium low heat for 20 -30 minutes and set aside until the time to add chicken to your green curry. This is the best method.
3. Method 3: Make sure to use chicken thigh and not chicken breast for the meat part. Cut it in a little bit bigger sizes than usual. Stir fry the meat and chicken feet with green curry paste and coconut milk using medium – low heat until the chicken feet become tender followed by adding the vegetables of your choice for this curry. This is the method I use for the sake of my green curry video and it works!

How to Make Sure that Your Green Curry Turns Out Green

Unlike many curry paste that use big red dried chili as a base, we use fresh green chilies to make green curry paste. However, using a huge amount of green chili peppers makes the curry too spicy. To ensure that the green curry turns out green without being too spicy, the Thai people add a handful of green chili leaves to the fresh green curry paste. This is the very same technique that I use when making my Homemade Green Curry Paste.

However, if you are using a store bought green curry paste, you can blend a quarter up of basil or spinach and mix with a portion of curry paste that you decide to use for the day. The spinach leaves have a neutral flavor so it won’t alter the original taste of the dish too much while giving the vibrant green color. Using Thai basil leaves will also be ok as it is needed for the traditional green curry anyway.

Finally, stir frying the green curry paste with coconut oil or reduced coconut milk that renders the coconut oil before adding meat not only helps to retain the fragrant smell of the curry paste, but makes the curry more colorful too.

Vegetables that Work for Green Curry

I am going to give you the list of vegetables that work in the green curry from the most authentic to least. Keep in mind that in the end, you are making the dish to serve your friends and family so feel free to choose what works for you.

1. Thai eggplant
2. Thai pea eggplant
3. bamboo shoots
4. red spur or sweet chilies
5. winter squash
6. chayote
7. baby corn
8. zucchini
9. purple Indian eggplant
10. purple eggplant or Italian eggplant
11. broccoli
12. snow pea

Also if you love Thai curry in general, check out my massaman curry, chicken red curry with butternut squash and pineapple curry.

@stickyricethaikitchen

Green Curry with Vermicelli Noodle : Ingredients ⬇️ 1 lb chicken thigh cut into bite size 4 tbsp green curry paste 1 tsp coconut oil 800 mL coconut milk 200 mL thick/creamy coconut milk and 600 mL regular coconut milk 1-1.5 tbsp palm sugar or regular cane sugar 3-4 tbsp fish sauce 1 can bamboo shoot 1 can baby corn 4-5 Kaffir lime leaves AKA Makrut lime leaves ¼ cup Thai basil leaves leaves ¼ sweet red pepper or bell pepper 1 cup chicken stock optional 1 packet rice vermicelli Full recipe : www.stickyricethaikitchen.com and search “authentic Thai green curry chicken” #thaifood#greencurry#vermicelli#thaicuisine#easyrecipe#homemadefood#tiktokrecipe#noodle

♬ 맛있다 달고나커피 – BGM President