What makes curry spicy?

The spiciness comes from the curry paste, so if you don't like it hot start with less. If you like a little heat add a bit more. We like a medium heat and I'll normally do about 3 tablespoons of curry paste. It has a kick but isn't so hot my kids won't eat it, it would be way too hot for my Mother-in-law though.

What is the difference between red curry and green curry?

Red curry is traditionally hotter and gets it’s color from using a lot of chilies. Green curry tends to be less spicy, more subtle and sweet and obviously green in color from the ingredients that are in it.

What goes with Thai green curry chicken?

I highly recommend serving green curry chicken over rice. The rice is so delicious with the sauce and completes the meal. You could also put Thai green curry chicken over rice noodles or a salad but rice is always my go-to.

Green Thai Chicken Coconut Curry

Description

Thai food is such a delight. It is intense in flavor and tastes exotic in the best way. Green Thai Chicken Coconut Curry is sweet, creamy, spicy to taste and has the most fragrant sauce. It’s a recipe that you've got to try.

Ingredients

Scale

1/4 cup oil (oil, peanut, coconut)
2-5 Tablespoons green curry paste
1 medium onion, chopped
6 cloves garlic, minced
2 pounds chicken breast cut into bite sized pieces
1 Tablespoon fresh ginger, minced
2 cans coconut milk
3 Tablespoons fish sauce
3 Tablespoons soy sauce
2 Tablespoons sugar
4 potatoes, cubed
4 carrots, sliced
1/2 cup peas, fresh or frozen
1 bunch cilantro, chopped
2 limes cut into wedges
hot cooked rice

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Instructions

In a large soup pot or dutch oven heat the oil and green curry paste over medium heat. Stir to combine and cook for 3-5 minutes. You are giving the oil and curry paste a chance to marry and this is an important step.
Add the onions and garlic and cook for an additional 5 minutes over medium heat. If the mixture seems to be sticking to the bottom of the pan just add a little more oil as needed. A little sticking is ok, but you don't want to burn it.
Add the raw chicken and cook until the chicken is cooked through and no longer pink, about 5 minutes.
Add the ginger, coconut milk, fish sauce, soy sauce, and sugar. Stir to combine.
Add the potatoes and carrots. Allow the the curry to gently simmer, uncovered, until the mixture thickens and the vegetables are cooked through, 45 minutes to an hour.
Add the peas 5 minutes before serving.
To serve, dish the hot curry on top of hot rice and then sprinkle with chopped cilantro, fresh lime juice, and if it needs more salt, additional fish sauce on top.

Notes

The cilantro, lime, and fish sauce aren't optional garnishes, they really make the dish and it wouldn't taste nearly as good without them.
Curry is one of those things that only improve with time. The longer it can cook the better. It's always phenomenal the second day, so plan on left overs.
Potatoes are a great base, but feel free to add just about anything else you have on hand. Sometimes I don't add chicken either... just skip that step and add lots more veggies.
Curry pastes varies from brand to brand. Ask around for suggestions of friends, hit up the local Asian market, and when you find a good one stick with it!
The spiciness in this dish comes from the curry paste, so if you don't like it hot start with less. If you like a little heat add a bit more. We like a medium heat and I'll normally do about 3 tablespoons of curry paste. It has a kick but isn't so hot my kids won't eat it, it would be way too hot for my Mother-in-law though...

Prep Time: 20
Cook Time: 1 hour 20 minutes
Category: Dinner
Method: Stove-Top
Cuisine: American

Nutrition

Calories: 728
Sugar: 9.7g
Sodium: 781.7mg
Fat: 24.9g
Carbohydrates: 89.2g
Protein: 37.3g
Cholesterol: 82.7mg

Keywords: Curry, Thai, Chicken, Coconut