Green Curry - Thai Chicken Green Curry Recipe Video
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Video:Green Curry Chicken

with John Mitzewich

A home version of the spicy Thai classic, this green chicken curry recipe is both delicious and easy to make in your own kitchen. See how to make basic green curry, and swap in your favorite veggies and ingredients.See Transcript

Transcript:Green Curry Chicken

Hi, I'm Chef John Mitzewich for Today I'm going to show you how to make a green curry chicken. This is the easy home version. Let's get started.

Green Curry Paste Ingredients

We're going to take these ingredients and make a green curry paste
  • 2 jalepeno and 2 Serrano peppers, with the seeds removed (this is the really spicy part)
  • 1 green bell pepper
  • 2 tbsp minced ginger
  • 3 cloves garlic
  • 1/3 cup minced lemongrass - You'll find this in the larger super markets. Cut in several pieces and run your knife though to peel off some of the outer layers, which are tough and fibrous. Chop the inside parts, there will be more than enough in one of these stalks.
  • 1 tsp grated lime zest
  • 1/4 onion, diced
  • 1/2 bunch cilantro, chopped
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1/4 cup fish sauce, the secret ingredient - you'll find that in the Asian section
Finally, to balance all the hot, sharp flavors 2 tsp sugar. We're going to throw that into a blender and puree very fine, then set aside.

Green Curry Vegetables and Chicken

We also need a can of regular coconut milk. And then the veggies we're going to throw in later:
  • 2 cubed zucchini
  • 1 cup sugar snap peas
  • 1 green bell pepper
  • 1/2 bunch Thai or regular basil
For the chicken, we're going to use 6 boneless, skinless chicken thighs, cut in 1-inch pieces.

Heat the Green Curry Paste

In a heavy pot, or Dutch oven (or wok), on med-high heat, we're going to cook about 1 cup of the green curry paste. That's going to evaporate some of the liquid. We're going to go about 5 minutes. Add 1/2 the can of coconut milk, and when that comes to a boil add the chicken, 1/2 cup of chicken stock, and boil for 5 minutes.

Cook the Green Chicken Curry

Add 1 tsp soy sauce, the other half of the coconut milk, and let that simmer another couple of minutes. Add 1 tbsp lime juice, and then in go the veggies. The peppers and zucchini go first - those get a 3 minute head-start.

Now, here's where we're going to add more green curry paste to taste. I'm going to add 1/4 cup for me, and you can add more or less depending on hot spicy you want it. If you have extra you can freeze it.

To finish, add the basil and sugar snap peas. The peas only take about 30 seconds to cook. They are already very tender and we just want them to turn green. And our green chicken curry is done.

Serve the Green Curry

This is such a great, flavorful dish. Garnish with some lime and more basil (optional). As you saw, once everything is prepped and cut, it's a very simple recipe to cook. So there it is - green curry chicken, the easy home version. I hope you give it a try. Enjoy!
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