Easy Thai Green Curry

Thai green curry is a light and fragrant curry made with a special Thai green curry paste. We have already made a recipe for how you can make this curry from scratch, so instead, here’s a quick and simple way you can prepare this delicious curry.

For our recipe, we have used the Aroy-D Green Curry Paste, provided to us by one our partners, KDM. This is a green curry paste made using an authentic Thai recipe, with rich and good quality ingredients. It includes aromatics like green chillies, shallot, lemongrass, garlic, galangal, and kaffir lime peals.

Serving size: 2-3

Ingredients:

• 300g boneless chicken
• 1 cup coconut milk
• ½ tbsp olive oil
• 2 ½ tbsp Aroy-D Green Curry Paste
• 1 tsp ginger garlic paste
• 3 green chillies (cut in half)
• 10 large basil leaves
• 1 tbsp thinly sliced lemongrass
• ¼ tsp grated galangal (Thai ginger)
• ¼ cup water
• 1 tbsp lime juice
• ½ tbsp fish sauce
• 2 tsp sugar
• ¼ tsp lime zest
• 1 tbsp chopped coriander leaves

Instructions:

1. To start off, defrost 300g boneless chicken and cut them to thin pieces of around 1-2 inches. Set aside.
2. Next, to a large pot, add ½ cup coconut milk first (keep the rest aside for now), along with ½ tbsp olive oil, 2 ½ tbsp Aroy-D Green Curry Paste, 1 tsp ginger garlic paste, and 2 kaffir leaves.
3. Then, on medium high heat, stir everything together for 2-3 minutes, until the pastes are well combined with the coconut milk. It will be a muted olive green in colour.
4. Now take out 1 of the kaffir leaves (or the curry may get too bitter), and add in the cut pieces of chicken. Cook the chicken for around 4-5 minutes or until the chicken turns white in colour. Stir occasionally while cooking.
5. Then, add in 2 green chillies (cut in half), 10 large basil leaves, 1 tbsp thinly sliced lemongrass, and ¼ tsp grated galangal. Stir to mix everything together.
6. Now add in the rest of the coconut milk, along with ¼ cup water and mix everything together again. Reduce the heat to medium low heat and cover the pot with a lid. Let the curry cook for 15 minutes, while stirring occasionally. The curry will become a pale green colour by now.
7. Lastly, add in 1 tbsp lime juice, ½ tbsp fish sauce, 2 tsp sugar, ¼ tsp lime zest, and 1 tbsp chopped coriander leaves. On high heat, mix everything together for around 1 minute. The curry is now ready.