Thai Green Curry Chicken

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Apr. 17, 2015

Open up to a homemade Thai taste with this green curry recipe, made with succulent chicken and authentic spices. The Boss helps you create this dish perfectly.


Chicken thighs 2 Pound , cut into 1 inch pieces
Palm sugar 2 Tablespoon
Shrimp paste 1 Tablespoon
Long green chilies 4
Green beans 4 Ounce
Shallots 5
Basil leaves 2 1/2 Ounce (1 bunch)
Kaffir lime leaves 8 , sliced
Galangal 2 Inch
Canned coconut cream 16 Ounce (2 cans, 8 ounce each)
Lemongrass 2
White peppercorns 1/2 Teaspoon
Toasted cumin seeds 2 Teaspoon
Toasted coriander seeds 2 Teaspoon
Garlic bulbs 2 (22 cloves)
Vegetable oil 1/2 Cup (8 tbs)
Chicken stock 1 Cup (16 tbs)
Fish sauce 3 Ounce




Heat a large frying pan and sauté peppercorns, cumin seeds and coriander seeds.

Once done, allow to cool and transfer to blender jug.

Add galangal, lemongrass, shallots, garlic, chilli, shrimp paste, oil and blend the contents in blend mode until it turns smooth.

Heat oil in heavy based pan and add blended mixture with coconut cream in it. Cook for 5 minutes with occasional stirring.

Add chicken, chicken stock, kaffir leaves, fish sauce, palm sugar, beans and cover with a lid.

Allow to simmer for 10-15 minutes.



Serve with steamed jasmine rice and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 2677Calories from Fat 1220

 % Daily Value*

Total Fat 141 g216.9%

Saturated Fat 73 g365%

Trans Fat 0 g


Sodium 4027 mg167.79%

Total Carbohydrates 257 g85.7%

Dietary Fiber 6 g24%

Sugars 223 g

Protein 104 g208%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet