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5 from 1 vote

Healthy and Authentic Thai Green Curry

This Healthy and Authentic Thai Green Curry Chicken uses fresh Thai ingredients and pairs perfectly with delicious coconut rice!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Curry
Cuisine: Thai
Servings: 4 -6
Author: Taylor Stinson

Ingredients

Thai Green Curry Paste

  • 1 tsp cumin
  • 1/4 tsp nutmeg
  • 2 tsp coriander seeds
  • 1/3 cup fresh green chills
  • 5 garlic cloves
  • 4 small shallots chopped
  • 1 inch piece galangal or ginger
  • 1 tsp lime juice
  • 1/2 lemongrass stalk chopped
  • 6 kaffir lime leaves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1/2 tbsp water
  • 1/4 cup cilantro

Thai Red Curry Paste

  • 1 tsp cumin
  • 1/4 tsp nutmeg
  • 2 tsp coriander seeds
  • 1/3 cup dried red chills
  • 5 garlic cloves
  • 4 small shallots chopped
  • 1 inch piece galangal or ginger
  • 1 tsp inch piece turmeric root 1dried turmeric
  • 1 tsp lime juice
  • 1/2 lemongrass stalk chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1/2 tbsp water

Green Curry

  • 1 tbsp olive oil
  • 2 tbsp coconut oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp gingerroot minced
  • 2 chicken breasts chopped
  • 3/4 of a can lite coconut milk should be approx 14 fl. oz. can
  • 1/4 tsp fish sauce
  • 1/2 tsp lime juice
  • 1 tsp salt
  • 1 can baby corn drained & chopped
  • 1 large carrot thinly sliced
  • 1 cup mushrooms cut in half
  • 1/2 red pepper thinly sliced
  • 1 cup spinach chopped
  • handful cilantro for garnish

Easy Coconut Rice

  • 1 cup dry white rice
  • 3/4 cup water
  • 1/4 of a can of coconut milk
  • 2 tbsp butter
  • 1 tsp salt

Instructions

  • To make each curry paste: Roast dry spices (cumin, nutmeg, coriander seeds) in frying pan over med-high heat for approx 1-2 min until fragrant. Remove from heat. Blend all ingredients (including roasted spices) in a Magic Bullet or food processor. Add water as needed, but try not to add any at all if possible. Be patient! With red chili paste, you will water to soak dried red chills in hot water for up to a minute before you blend.
  • To make curry: Heat oil in large frying pan. Add garlic, ginger and onion, sautéing for 1 min until fragrant. Add chicken and mushrooms, frying for another 2 min. Add 2-3 tbsp curry paste, sauté for 3 min.
  • Add coconut milk, and simmer until chicken begins to cook through. Add carrots and baby corn, then add fish sauce and lime juice. Cook for another 2-3 min. Add red pepper and spinach when you are sure chicken is cooked through and you are ready to serve the dish--these vegetables cook the quickest and you don't want them to become soggy!
  • To make rice: Cook rice in water, coconut milk, butter and salt, bringing to a boil and then simmering for approx 15 min. Be sure to follow package instructions, but include coconut milk for extra flavour.
  • Serve curry alongside coconut rice in large pasta bowl or plate, and garnish with cilantro. Red curry may be spicier than the green curry, so watch how much curry paste you add! My motto is, you can always add more!