Green Curry Chicken

Nuvita Biscuits

So easy to make, and the results are so fragrant and flavorful, that it’s more than worth making from scratch.


  • 1 tsp. coriander seeds
    ½ tsp. cumin seeds
    10 whole white peppercorns
    2 whole green cardamom pods, crushed and seeds removed
    2 tbsp. roughly chopped cilantro
    2 tsp. ground turmeric
    ½ tsp. Thai shrimp paste
    ¼ tsp. freshly grated nutmeg
    20 green chiles, stemmed
    3 cloves garlic, thinly sliced
    2 kaffir lime leaves, stemmed and thinly sliced
    1 serrano, stemmed and seeded
    1 small shallot, thinly sliced
    1 2″-piece lemongrass, peeled and thinly sliced
    1 1 ½”-piece ginger, peeled and thinly sliced crosswise
    Juice and zest of 1 lime
    Kosher salt, to taste
    2 cups canned coconut milk
    2 lb. boneless, skinless chicken thighs, cut into 1″ pieces
    1 cup chicken stock
    2 tbsp. fish sauce
    1 tbsp. sugar
    Small basil leaves and thinly sliced red Thai chiles, for serving
    Cooked white rice, for serving


1. Heat coriander, cumin, peppercorns, and cardamom seeds in a 10″ skillet over medium-high heat, and cook until seeds begin to pop and are toasted and fragrant, about 1 minute.  Transfer to a food processor along with cilantro, turmeric, shrimp paste, nutmeg, chiles, garlic, lime leaves, serrano, shallot, lemongrass, ginger, lime zest, juice, and 2 tbsp. water; purée until smooth. Season with salt, and set curry paste aside.

2. Combine curry paste and coconut milk in a 4-qt. saucepan, and heat over medium-high heat; cook, stirring, until oil begins to separate from the milk, about 12 minutes. Add chicken, and cook, stirring, until cooked through, about 15 minutes. Add stock, fish sauce, and sugar, and bring to a boil. Remove from heat, and ladle chicken and sauce into serving bowls. Garnish with basil and sliced chiles, and serve with rice.




Recipe Comments

  1. posted by rashest_hippo on Mar 16, 2013

    Can I just mix curry powder and chicken and cook it with water just like that?
    I can add oil/butter and salt but are there any other ingredients that would make it taste even better?

  2. posted by Jermaine J on Mar 19, 2013

    Coconut cream, green curry paste and cooked chicken. Would this work with puff pastry for a pie?

  3. posted by Andres C on Mar 22, 2013

    Last time I did a Pie, before that I baked it in a Yorkshire Pudding. I’ve done Korma Curry, Chicken Supreme, Chicken Coronation, Chicken and Mushroom Stir – Fry, Chicken Sandwich…..what else?

  4. posted by Hayden on Mar 25, 2013

    I live in Bangkok so getting any ingredient is not a problem. I some of them already.

    How do you make the curry from scratch, not using potatoes and wheat gluten. For the meat, I’ll use either chicken or pork with chicken stock.

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