Authentic Thai Green Chicken Curry with Homemade Curry Paste
This authentic Thai Green Chicken Curry is made with a fragrant homemade curry paste, fresh herbs, and coconut milk. Tender chicken, sweet basil, and winter melon come together in a rich, flavorful dish that’s perfect with steamed rice or Thai rice noodles.
Ingredients
For the Green Curry Paste:
- 20 green chilies
- 1 tsp Kaffir lime zest
- 1 tsp sliced galangal
- ½ tsp salt
- ½ tbsp shrimp paste
- 2 tbsp sliced shallots
- ½ tsp coriander seeds
- 1 ½ tbsp sliced garlic
- ½ tsp white peppercorns
- ½ tsp cumin seeds
- 3 coriander roots
- 2 tbsp sliced lemongrass
For the Green Chicken Curry:
- 100 g green curry paste (see above)
- 200 g chicken (breast or thigh), cut into bite-sized pieces
- 2 red spur chilies sliced diagonally
- 25 g Thai sweet basil leaves
- 1 cube chicken blood (optional; this is a traditional Thai ingredient)
- 2 tbsp palm sugar
- 4 tbsp fish sauce
- 250 ml coconut cream
- 1 l coconut milk (or water, if preferred)
- 250 g winter melon cut into bite-sized pieces
Instructions
For the Green Curry Paste:
- Pound the green chilies with salt until smooth.
- Add galangal, lemongrass, lime zest, coriander roots, and white peppercorns; pound until well combined.
- Add shallots, garlic, coriander seeds, cumin, and shrimp paste; pound everything into a uniform, smooth paste.
- Store in an airtight container. It holds up in the refrigerator for up to one week.
For the Green Chicken Curry:
- Cut the winter melon into bite-sized pieces. Cut the chicken (breast or thighs) into bite-sized pieces.
- Heat the coconut cream in a pot over medium heat with the curry paste until fragrant and the oil begins to separate.
- Add the chicken and stir-fry until the surface turns opaque. Then add the winter melon and pour in the coconut milk.
- Season with fish sauce and palm sugar.
- Simmer until the chicken is tender and the melon is fully cooked. Taste and adjust seasoning as needed.
- Turn off the heat. Garnish with sweet basil leaves and sliced red chili.
- Serve hot with Thai rice noodles (Khanom Jeen) and fresh vegetables on the side.
Notes
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