Thai Cooking – Green Curry

The color of the dish gives this curry the name. It comes from the green chilly and the leaves in the curry paste. Originated in the Central Thai cuisine it is popular in all of Thailand and as well available in most Thai restaurants worldwide. The main protein usually is chicken, pork, beef, fish or fish balls. The Thai Recipe shown is Green Curry Chicken. Like all our recipes it is meant for our students to print out at home or people who already have a good grasp on Thai cooking. In case you would like to do this dish really from scratch, here is the recipe for Green Curry Paste.

Print Recipe

Green Curry Chicken

Cuisine

Central Thai

Servings

Ingredients

• Boneless chicken cut it, like you did in our cooking class
• Green curry paste
• Egg plants or can be any vegetable you like
• Carrot, sliced
• Kaffir lime leaves or sweet basil
• Red peppers phrik chi fa ("sky-pointing chilies", large mild chilies)
• Coconut milk 1 box
• Some Water
• salt
• sugar
• Fish sauce only if you like the smell

Cuisine Central Thai Servings Ingredients Boneless chicken cut it, like you did in our cooking class Green curry paste Egg plants or can be any vegetable you like Carrot, sliced Kaffir lime leaves or sweet basil Red peppers phrik chi fa ("sky-pointing chilies", large mild chilies) Coconut milk 1 box Some Water salt sugar Fish sauce only if you like the smell

Instructions

1. Heat up a little of the coconut milk until it boils and add some green curry paste. Mix well

   
2. Add chicken

   
3. Add all the hard vegetables with some water. Add some salt and bring to boil again

   
4. When the vegetables are cooked add more coconut milk, sugar, the long beans, kaffir lime or sweet basil (or both)

   
5. Add red pepper and a few drops of fish sauce

   
6. Serve with rice