This Green Curry Chicken recipe brings the vibrant flavors of Thai cuisine right to your kitchen. With a creamy coconut milk base and a blend of aromatic spices, this dish is both comforting and exotic. Perfect for a weeknight dinner, it pairs beautifully with steamed rice.
Some ingredients in this recipe might not be staples in your pantry. Green curry paste is a key component and can usually be found in the international aisle of your supermarket. Fish sauce is another essential ingredient that adds depth and umami to the dish. Fresh basil and lime juice are also crucial for authentic flavor.
Ingredients For Green Curry Chicken Recipe
Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.
Coconut milk: Provides a rich and creamy base for the curry.
Green curry paste: The primary flavoring agent, made from a blend of green chilies, garlic, lemongrass, and other spices.
Chicken broth: Adds depth and enhances the flavor of the curry.
Fish sauce: A salty, savory condiment that adds umami to the dish.
Brown sugar: Balances the flavors with a hint of sweetness.
Bell peppers: Adds color and a slight crunch to the curry.
Snow peas: Provides a fresh, crisp texture.
Lime juice: Adds a zesty brightness to the dish.
Basil: Fresh basil leaves add a fragrant, herbal note.
Technique Tip for This Recipe
When cooking green curry paste, make sure to heat it in the pot for 1-2 minutes until it becomes fragrant. This step is crucial as it helps to release the essential oils and flavors from the paste, ensuring a more aromatic and flavorful curry.
Suggested Side Dishes
Alternative Ingredients
chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken in green curry.
coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the creamy texture and flavor of coconut milk.
green curry paste - Substitute with red curry paste: Red curry paste can be used if green curry paste is unavailable, though it will alter the flavor profile slightly.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version, providing a similar depth of flavor.
fish sauce - Substitute with soy sauce: Soy sauce can replace fish sauce for a similar salty and umami taste, suitable for vegetarians and those with fish allergies.
brown sugar - Substitute with honey: Honey can be used as a natural sweetener that provides a similar sweetness and depth of flavor.
bell peppers - Substitute with zucchini: Zucchini can provide a similar texture and mild flavor, making it a good substitute for bell peppers.
snow peas - Substitute with green beans: Green beans offer a similar crunch and can be used in place of snow peas.
lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.
basil - Substitute with cilantro: Cilantro can offer a fresh, aromatic flavor similar to basil, though it will slightly change the taste profile.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the green curry chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
Transfer the cooled green curry chicken into airtight containers. For easy portioning, consider using smaller containers or freezer bags.
Label the containers with the date and contents. This will help you keep track of how long the green curry chicken has been stored.
Store the containers in the refrigerator if you plan to consume the green curry chicken within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.
For longer storage, place the containers in the freezer. The green curry chicken can be frozen for up to 3 months. Make sure your freezer is set to 0°F (-18°C) or below.
When ready to eat, thaw the green curry chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
Reheat the green curry chicken on the stovetop over medium heat until it reaches an internal temperature of 165°F (74°C). Stir occasionally to ensure even heating.
If reheating from frozen, you can also use the microwave. Place the green curry chicken in a microwave-safe dish, cover loosely, and heat on medium power, stirring occasionally, until hot.
To refresh the flavors, consider adding a splash of lime juice or a handful of fresh basil after reheating. This will revive the vibrant taste of the dish.
Serve the reheated green curry chicken with freshly cooked rice for a complete meal.
How to Reheat Leftovers
- For stovetop reheating, place the green curry chicken in a saucepan over medium heat. Add a splash of chicken broth or coconut milk to maintain its creamy texture. Stir occasionally until heated through, about 5-7 minutes.
- To reheat in the microwave, transfer the green curry chicken to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
- For oven reheating, preheat your oven to 350°F (175°C). Place the green curry chicken in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for 15-20 minutes or until heated through.
- If you have a steamer, place the green curry chicken in a heatproof dish and steam for about 10 minutes. This method helps retain the moisture and flavor of the coconut milk and vegetables.
- For those with an air fryer, set it to 350°F (175°C). Place the green curry chicken in an air fryer-safe dish and heat for 5-7 minutes, checking halfway to ensure it doesn’t dry out.
Essential Tools for This Recipe
Large pot: A large pot is essential for cooking the curry paste, chicken, and simmering the entire dish.
Wooden spoon: A wooden spoon is useful for stirring the curry paste, chicken, and other ingredients without scratching the pot.
Measuring spoons: Measuring spoons are necessary to accurately measure the green curry paste, fish sauce, brown sugar, and lime juice.
Measuring cups: Measuring cups are needed to measure the coconut milk, chicken broth, and vegetables.
Chef's knife: A chef's knife is important for cutting the chicken breast into bite-sized pieces and slicing the bell peppers.
Cutting board: A cutting board provides a safe surface for cutting the chicken and vegetables.
Tongs: Tongs are useful for handling the chicken pieces while cooking them in the pot.
Ladle: A ladle is helpful for serving the hot curry over rice.
Rice cooker: A rice cooker can be used to prepare the rice that accompanies the green curry chicken.
Serving bowls: Serving bowls are needed to serve the finished green curry chicken.
How to Save Time on This Recipe
Prep ingredients ahead: Chop chicken, bell peppers, and snow peas in advance to save time during cooking.
Use pre-made curry paste: Opt for store-bought green curry paste to cut down on preparation time.
One-pot cooking: Cook everything in a single pot to minimize cleanup and streamline the process.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Quick rice options: Use instant rice or pre-cooked rice packets to serve with your curry.
Green Curry Chicken Recipe
Ingredients
Main Ingredients
- 1 lb Chicken Breast cut into bite-sized pieces
- 2 cups Coconut Milk
- 3 tablespoon Green Curry Paste
- 1 cup Chicken Broth
- 1 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar
- 1 cup Bell Peppers sliced
- 1 cup Snow Peas
- 1 tablespoon Lime Juice
- 1 handful Fresh Basil chopped
Instructions
- 1. Heat a large pot over medium heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
- 2. Add the chicken pieces and cook until they are no longer pink.
- 3. Pour in the coconut milk and chicken broth. Bring to a simmer.
- 4. Add the fish sauce, brown sugar, bell peppers, and snow peas. Cook for another 10 minutes until vegetables are tender.
- 5. Stir in the lime juice and fresh basil. Serve hot with rice.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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