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