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You are here: Home / chicken / Easy Green Chicken Curry From Scratch

Easy Green Chicken Curry From Scratch

June 13, 2016 by Suzie the Foodie 8 Comments

Easy Green Chicken Curry

I gotta admit something. I have always found making curry from scratch a little overwhelming. I have done it but usually when I had the time and energy. An easy and pretty fast homemade curry seemed like a crazy idea.

As much as we loved PC’s Green Curry Sauce, it got a little too hot for us over time. I kind of gave up on it until I found this recipe in Thai Food & Cooking: A fiery and exotic cuisine: the traditions, techniques, ingredients and 180 recipes by Judy Bastyra and Becky Johnson.

Easy Green Chicken Curry From Scratch

I read the recipe and asked myself, “Could it be that easy?!” This weekend I gave the recipe a shot and sure enough, it was! Of course I made some of my own modifications…

The Recipe

Easy Green Chicken Curry From Scratch

Put 4 coarsely chopped green onions, 1 to 2 fresh green chillies without seeds or ribs, 3/4″ piece peeled and sliced ginger root, 2 large garlic cloves, large bunch of fresh cilantro, 1 tsp of Thai fish sauce and a couple of tbsp of water into a food processor. 

Easy Green Chicken Curry From Scratch

Process until it turns into a smooth paste. 

Easy Green Chicken Curry From Scratch

Cook 4 diced chicken breasts in hot canola oil in a large pan until it is no longer pink but not cooked all the way through. Remove.

Easy Green Chicken Curry From Scratch

Saute 1 thinly sliced green pepper in hot oil for a couple of minutes. Yes, that is a red pepper because I ran out of green peppers so this added a Christmas theme to my dinner’s colour story. 

Easy Green Chicken Curry From Scratch

Add the paste and cook for 3 to 4 minutes. 

Easy Green Chicken Curry From Scratch

Return the chicken to the pan and add 2 1/2 cups of coconut milk. You can season everything at this point but I prefer to season during every cooking phase. It is up to you. 

Easy Green Chicken Curry From Scratch

Bring to a boil, reduce heat, half cover pan and simmer for 8 to 10 minutes. 

Easy Green Chicken Curry From Scratch

Remove meat and peppers. 

Easy Green Chicken Curry From Scratch

Simmer sauce down for 10 to 12 minutes until fairly thick. 

Easy Green Chicken Curry From Scratch

Return chicken and peppers to pan and warm up for a few minutes. Serve over scented rice.

Foodie Results

Easy Green Chicken Curry From Scratch

I must have done a good job removing the seeds and ribs from the chillies because this was not hot at all. It was just amazingly delicious and flavourful without burning our mouths. Yes, I probably will use green peppers next time to make this a more authentic green chicken curry but it was fantastic with red peppers as well.

Not hard to make and way faster than I expected, this will become a regular dinner in our home. I give this recipe made this way five out of five wooden spoons. A total foodie treasure. 

[yumprint-recipe id=’59’]

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Filed Under: chicken, curry, recipe, Thai Tagged With: chicken, Curry, easy, fast, recipe, Suzie the Foodie, Thai

Comments

  1. Debra She Who Seeks says

    June 13, 2016 at 6:40 pm

    I’m too intimidated to try to prepare anything Indian or Thai! I just go and eat in Indian and Thai restaurants instead, LOL!

    Reply
    • Suzie the Foodie says

      June 14, 2016 at 1:59 am

      Me too! I always feel a tad overwhelmed. Sadly, Reg doesn’t like to go out that much so if I want it, I gotta make it. Enjoy it for me!

      Reply
  2. Randal Oulton says

    June 13, 2016 at 7:47 pm

    Coconut milk idea — solves issues of not having it on hand, or, opening a full tin when you only need 1/2: Coconut milk powder. You can’t taste the difference in recipes, way cheaper too. At least two different brands, Maggi and Grace (Maggi brand has a bit fewer calories, last time I checked.)

    Reply
    • Suzie the Foodie says

      June 14, 2016 at 2:00 am

      Where do you get coconut milk powder?! I have seen the paste/cream but never the powder, wow. And yes, it would be less fatty for sure!

      Reply
  3. Vicky says

    June 14, 2016 at 2:32 am

    Can’t wait to try this! I always thought Thai was really hard to make, but this recipe I can do! Thank you!

    Reply
    • Suzie the Foodie says

      June 14, 2016 at 5:44 pm

      Awesome! That’s exactly why I wanted to share it Vicky, hope you enjoy it too!

      Reply
  4. Marina says

    June 14, 2016 at 6:25 pm

    There’s coconut milk powder? OMG I so need to find this!!!

    Reply
    • Suzie the Foodie says

      June 15, 2016 at 5:42 pm

      I know, right?!

      Reply

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