Thai food is my favorite! I dream of one day eating my way through Thailand. I used to love going out to Thai restaurants, but like most foods, now I prefer to make it at home myself. This version is better than any take out we’ve ever had.
I didn’t add vegetables to this, as I wanted to be able to poach the chicken in the coconut milk. I also wanted the dish to be just chicken, so I can use it for different meals throughout the week. Once I removed the chicken from the coconut milk. I used the remaining milk to cook some vegetables I had in my fridge. I threw in some yams, carrots and zucchinis. You can throw in whatever you have!
Thai Green Curry Chicken
1 tablespoon ghee or coconut oil
2 green onions, chopped
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon coconut aminos (I use this brand)
1 tablespoon fish sauce (I use this brand)
3 tablespoons green curry paste (I use this brand)
3 cups coconut milk (Homemade or I like this brand)
1.5 lbs, chicken thighs (boneless and skinless)
2 kaffir lime leaves
1 small jalapeno, chopped (optional)
1/4 teaspoon sea salt
1/2 of a fresh lime
cilantro for garnish
- Heat ghee or coconut oil in a large saute pan with a tight fitting lid over medium heat. Saute the green onion until soft, about 3 minutes.
- Then add the garlic, ginger, coconut aminos, fish sauce and curry paste and cook for an additional minute, until fragrant.
- Pour in the coconut milk, kaffir lime leaves, jalapenos and salt.
- Lay the chicken pieces in the mixture to poach. Bring the mixture to a simmer. Reduce to low heat and cook with the lid on for 50 minutes, or until chicken pulls apart with a fork easily.
- Pull the chicken apart, use a slotted spoon to remove it from the coconut milk. Squeeze in the lime juice and shower with chopped cilantro.
- Optional: Use the remaining broth to cook vegetables for a side dish. Cook vegetables over medium heat until soft.
Wow, the green curry looks delicious! Does the jalepeno change the flavor a bit? We also make green curry at home and add mushrooms to it. Have you tried penang curry? Substitute chicken with salmon and it\’s even better! Authentic Thai food is just great!
The jalapeno adds some heat! I love penang curry too! Yum! Salmon sounds so good!
Marky T. says
Yum! Thanks for sharing. Another one I will be adding to my pile to whip up!
I’m actually excited about this. Ive been using an old jamie oliver recipe for my thai green curry for while so i’m looking forward to switching it up!
I am so trying this recipe tomorrow! YUM YUM !
The kaffir lime leaves are gorgeous in this dish, without them it’s simply not Thai.
Yes! They add such a refreshing flavor!
Hey Arsy! Are you working on adding the ziplist recipe saving feature to your blog? I’d LOVE to save your recipes to my ziplist recipe box! This one looks delish!!!
Hi Ashley! Thank you for the input. I didn’t realize that ziplist had a save feature. That must be so helpful! I will look into adding it.
I tripled the recipe and made it for dinner as well as extra for the Boss’ Day potluck and it was a huge hit. It was delicious!
Yay! That is great to hear!