Jamie's Thai Green Chicken Curry
ID: fef65ba2...
A fresh, fragrant, and incredibly fast Thai green chicken curry made from scratch. This dish features a vibrant homemade curry paste, tender chicken thighs, aromatic coconut milk, and a mix of earthy oriental mushrooms and crunchy mangetout.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Start cooking the rice with water, salt, and ginger slices under a closed lid. → Blend the ginger, lemongrass, garlic, kaffir lime leaves, cumin, green chillies, shallots, and coriander in a food processor to make the paste. → Fry the chicken thighs in groundnut oil for 8 minutes, then add the mixed mushrooms and cook until browned. → Stir in the green curry paste, pour in the coconut milk, and add the mangetout to simmer. → Finish the curry with enoki mushrooms, fish sauce, lime juice, and Thai basil, then serve with the fluffed ginger rice.
Cooking Steps
Brief Cooking Order
Start cooking the rice with water, salt, and ginger slices under a closed lid. → Blend the ginger, lemongrass, garlic, kaffir lime leaves, cumin, green chillies, shallots, and coriander in a food processor to make the paste. → Fry the chicken thighs in groundnut oil for 8 minutes, then add the mixed mushrooms and cook until browned. → Stir in the green curry paste, pour in the coconut milk, and add the mangetout to simmer. → Finish the curry with enoki mushrooms, fish sauce, lime juice, and Thai basil, then serve with the fluffed ginger rice.
Introduction
A fresh, fragrant, and incredibly fast Thai green chicken curry made from scratch. This dish features a vibrant homemade curry paste, tender chicken thighs, aromatic coconut milk, and a mix of earthy oriental mushrooms and crunchy mangetout.
Step 1
To cook the rice, add 1 cup of rice, 2 cups of water, and a pinch of salt to a medium saucepan over medium heat. Chop off a couple of slices from the peeled ginger and add them to the rice for extra fragrance. Cover with a lid and cook.
Step 2
Prepare the curry paste by placing the remaining thumb-sized piece of peeled ginger into a food processor. Bruise the lemongrass stalks, discard the tough tops, chop them roughly, and add them to the processor.
Step 3
Add 4 peeled garlic cloves, 6 kaffir lime leaves, a pinch of cumin, 3 deseeded green chillies, 2 peeled shallots, and a nice bunch of fresh coriander (both leaves and stalks) to the food processor. Blend until it forms a smooth, vibrant green paste.
Step 4
Heat 1 tablespoon of groundnut oil in a large pan over medium-high heat. Add the chopped chicken thighs and fry for about 8 minutes until lightly browned and cooked through.
Step 5
Prep the mixed oriental mushrooms by slicing or quartering the larger ones, keeping the enoki mushrooms separate. Push the chicken to one side of the pan and add the mushrooms (except enoki) to fry and absorb the juices.
Ingredients List
Important Notes
Using chicken thighs rather than chicken breast is highly recommended as they are tastier, juicier, and more cost-effective.
Add delicate mushrooms like enoki at the very end of cooking to prevent them from becoming too soft and mushy.
You can easily make this vegetarian by swapping the chicken for firm tofu, or swap the protein for fresh prawns instead.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...