Thai Green Chicken Curry

Winter is here to stay and I could eat curries all day!

With all the Game of thrones memes out there I had to make that my opener. With that off my chest let’s get to the good part; food in the form of Thai green chicken curry. It’s green, it’s spicy it’s creamy and it’s so dam delicious you’ll make it all the time.

Inspired by soups for the winter season it was time for something with a bit more bite and heat to warm things up.

I had this recipe on the back burner for some time as I ended up making it twice for family dinners. So they really are to blame.

Otherwise I’m super thrilled to finally share it with you. so to start things off you’ll need to make this gorgeous homemade Thai green Curry paste recipe here
It really sets the tone for the curry dish by adding tremendous flavor, warmth form chilli and ginger, and a freshness from the lime, lemongrass and herbs. This is just the beginning of a love story so be sure to make this dish when you’re out to impress that special someone.

 

Ingredients

  • 6 Chicken Thighs (chopped,deboned)
  • Olive oil
  • 1  Medium red onion
  • 1 Bunch Dhania
  • 3 Tbsp Thai Green Curry Paste
  • 1 Can Coconut Milk
  • Salt & Black Pepper
  • Spinach paste (Optional)
  • 1 cup cooked peas or frozen

Method

  • Season chicken with salt & freshly cracked black pepper.
  • On a medium flame add olive oil to a nonstick pan. Then brown the chicken for 2 mins on each side
  • Reduce heat and add in the curry paste. Coat the chicken well and simmer for 5 mins to release the beautiful aromas from the paste.
  • In the meantime dice some onion and cilantro and set aside.
  • Add in the coconut milk, chopped dhania & onion then simmer for 12 mins.
  • To add more colour add in 1 tbsp pureed baby spinach. Now this step is completely optional I just prefer mine to be a bit more green. To puree the spinach I used water and some of the stew from the curry.

Tips

Stick to using chicken thighs for this recipe as they absorb a lot more flavour than chicken breast. However if you do use chicken breast reduce the cooking time and cook it low and slow.

Happy Eating!

 

Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.