Authentic Thai Green Chicken Curry

Ingredients

• 500 g Chicken thigh (boneless, skinless) (Cut into bite-sized pieces; leg meat preferred for juiciness)
• 200 g Mushrooms (Button or oyster mushrooms, cleaned and sliced)
• 1 stalk Lemongrass (Outer layer removed, finely chopped)
• 3 leaves Kaffir lime leaves (Torn or finely sliced)
• 10 g Galangal (Peeled and sliced (about 2-3 thin slices))
• 1.5 tbsp Green curry paste (Store-bought, check for vegetarian or non-vegetarian version)
• 0.5 tsp Turmeric powder (For color and flavor)
• 3 tbsp Coconut milk powder (Mixed with water to make thick coconut milk (or use 400ml canned coconut milk))
• 250 ml Water (For mixing with coconut milk powder and adjusting curry consistency)
• 2 tbsp Vegetable oil (For sautéing)
• 0.5 tsp Sugar (To balance flavors)
• to taste Salt (Optional; green curry paste may already contain salt)
• 2 cups Jasmine rice (for serving) (Cooked as per package instructions)
• 6 pieces Cherry tomatoes (Halved and lightly fried for garnish)
• 10 leaves Fresh basil leaves (Lightly fried for garnish)

Instructions

1. Prepare Ingredients

   Wash and dice the chicken thigh into bite-sized pieces. Slice mushrooms. Finely chop lemongrass (remove tough outer layer), tear kaffir lime leaves, and slice galangal. Halve cherry tomatoes and rinse basil leaves for garnish.

   Time: PT10M

2. Mix Coconut Milk

   In a bowl, mix coconut milk powder with water to make a thick, lump-free coconut milk. (If using canned coconut milk, shake well and set aside.)

   Time: PT3M

3. Heat Oil and Sauté Aromatics

   Heat oil in a wok over medium heat. Add chopped lemongrass, kaffir lime leaves, and galangal. Sauté gently for 1-2 minutes until fragrant, without browning.

   Time: PT4M

   Temperature: Medium heat

4. Add Turmeric and Green Curry Paste

   Add turmeric powder to the oil and stir for 30 seconds. Add green curry paste and sauté for 1-2 minutes until the paste is aromatic and oil separates slightly.

   Time: PT3M

   Temperature: Medium heat

5. Add Chicken and Mushrooms

   Add diced chicken and mushrooms to the wok. Stir-fry for 3-4 minutes until the chicken is coated and starts to change color.

   Time: PT5M

   Temperature: Medium-high heat

6. Simmer with Water

   Add a splash of water (about 100ml) to prevent sticking. Cover and simmer on medium heat until chicken is about 60% cooked (about 6-7 minutes).

   Time: PT7M

   Temperature: Medium heat

7. Add Coconut Milk

   Pour in the prepared thick coconut milk. Increase heat to bring to a gentle boil, then reduce to simmer. Cook until chicken is fully cooked and curry thickens (about 8 minutes).

   Time: PT8M

   Temperature: Medium-high to simmer

8. Season and Finish

   Add sugar and taste for salt (add only if needed; curry paste often contains salt). Simmer for 2-3 minutes more. (Optional: Add a dash of fish sauce if desired.)

   Time: PT3M

   Temperature: Simmer

9. Prepare Garnish

   In a small pan, lightly fry halved cherry tomatoes and basil leaves in a little oil until just blistered (1-2 minutes). Set aside.

   Time: PT2M

   Temperature: Medium-high heat

10. Serve

    Spoon the hot curry into serving bowls. Top with fried cherry tomatoes and basil. Serve immediately with steamed jasmine rice.

    Time: PT3M

11. Cleanup

    Wash all used utensils: wok/pan, cutting board, knife, mixing bowl, serving bowls, and spoons. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

27g

Carbohydrates

18g

Fat

27g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken thigh (boneless, skinless): Chicken breast, Firm tofu (for vegetarian)
• Instead of Mushrooms: Bell peppers, Zucchini
• Instead of Lemongrass: Lemon zest (1 tsp)
• Instead of Kaffir lime leaves: Bay leaf + lime zest
• Instead of Galangal: Ginger (same amount)
• Instead of Green curry paste: Homemade green curry paste
• Instead of Turmeric powder: Fresh turmeric (grated)
• Instead of Coconut milk powder: Canned coconut milk
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Sugar: Palm sugar, Brown sugar
• Instead of Jasmine rice (for serving): Basmati rice, Steamed white rice
• Instead of Cherry tomatoes: Regular tomato wedges
• Instead of Fresh basil leaves: Cilantro

Equipment Needed

• Large wok or deep frying pan
• Cutting board
• Sharp knife
• Mixing bowl
• Wooden spoon or spatula
• Small frying pan (optional)
• Serving bowls
• Measuring spoons

Critical Steps — Do Not Skip

• Finely chop aromatics (lemongrass, galangal, kaffir lime leaves) to avoid tough bits in curry.
• Sauté aromatics and curry paste gently to release flavors without burning.
• Simmer chicken in curry base, not separately, for maximum flavor infusion.
• Add coconut milk only after chicken is partially cooked and do not boil vigorously.
• Taste before adding salt; curry paste may already be salty.

Chef Tips from the Video

• Use fresh aromatics for the most authentic flavor.
• If you can't find galangal or kaffir lime leaves, use ginger and lime zest as substitutes.
• Do not skip the step of sautéing curry paste in oil; it develops the flavor.
• Jasmine rice is the best pairing for Thai curries.

Troubleshooting

Storage

Refrigerator: Store cooled curry in an airtight container for up to 3 days.

Freezer: Freeze curry (without garnish) for up to 2 months. Thaw and reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The curry base (without chicken and vegetables) can be made ahead and refrigerated for up to 3 days or frozen for 2 months.
• Add fresh chicken and vegetables when reheating for best texture.