Uploaded March 2016 | Updated September 2026, 2 hours ago
Thai Green Curry with Chicken, made from scratch with homemade green curry paste, as part of my food bucket list challenge! Click for Nexium 24HR coupon: Nexium24HR.com
Check back in two weeks (Monday March 21st) for another recipe from my food bucket list!
Thai Green Curry Paste Recipe:
Ingredients:
½ cup chopped shallots
¼ cup chopped cilantro stems
¼ cup lemongrass rounds, cut from the bottom of the stalk
2 tablespoons chopped galangal
zest of ½ a lime
8 kaffir lime leaves, spines removed
20 Thai green chiles
5 cloves garlic, peeled and smashed
1 teaspoon shrimp paste
¼ cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons neutral oil, like grapeseed or canola oil
Directions:
Place all ingredients into a food processor and process for several minutes, scraping down as needed, until fully blended and combined. Alternately, you could grind this by hand in a mortar and pestle. The green curry paste is now ready for use.
Note: Store the green curry paste in a jar in the fridge for up to one week, or in the freezer for up to two months.
Thai Green Curry Chicken Recipe:
Ingredients:
5 tablespoons Thai green curry paste, from recipe above
two 13.5oz cans coconut milk
1¼ pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon sugar
1 tablespoon fish sauce
2 kaffir lime leaves
½ lb snow peas
½ lb zucchini, cut into half moons
15oz can baby corn
1 red bell pepper, cut into strips
fresh thai basil leaves, for garnish
fresh cilantro leaves, for garnish
jasmine rice, for serving
Directions:
Heat a skillet over medium heat. Add the green curry paste, along with a few spoonfuls of coconut cream from the top of the coconut milk can, and cook for 1 minute. Add the chicken strips, then add the remaining coconut milk, sugar, fish sauce, and kaffir lime leaves. Turn heat down to medium low and simmer for 15 minutes until the chicken is cooked through. Add the snow peas, zucchini, baby corn, and bell peppers, and cook for 5 minutes until just tender. Garnish with fresh thai basil or cilantro, then serve with jasmine rice. Enjoy!
DISCLAIMER: I am participating in a sponsored campaign hosted by Nexium 24HR. I received compensation for this post. While all opinions stated are my own, I make no claims about Nexium 24HR as a product or its effectiveness.
#HesitationFree #ad #Nexium24HR
Thai Green Curry with Chicken, made from scratch with homemade green curry paste, as part of my food bucket list challenge! Click for Nexium 24HR coupon: Nexium24HR.com
Check back in two weeks (Monday March 21st) for another recipe from my food bucket list!
Thai Green Curry Paste Recipe:
Ingredients:
½ cup chopped shallots
¼ cup chopped cilantro stems
¼ cup lemongrass rounds, cut from the bottom of the stalk
2 tablespoons chopped galangal
zest of ½ a lime
8 kaffir lime leaves, spines removed
20 Thai green chiles
5 cloves garlic, peeled and smashed
1 teaspoon shrimp paste
¼ cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons neutral oil, like grapeseed or canola oil
Directions:
Place all ingredients into a food processor and process for several minutes, scraping down as needed, until fully blended and combined. Alternately, you could grind this by hand in a mortar and pestle. The green curry paste is now ready for use.
Note: Store the green curry paste in a jar in the fridge for up to one week, or in the freezer for up to two months.
Thai Green Curry Chicken Recipe:
Ingredients:
5 tablespoons Thai green curry paste, from recipe above
two 13.5oz cans coconut milk
1¼ pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon sugar
1 tablespoon fish sauce
2 kaffir lime leaves
½ lb snow peas
½ lb zucchini, cut into half moons
15oz can baby corn
1 red bell pepper, cut into strips
fresh thai basil leaves, for garnish
fresh cilantro leaves, for garnish
jasmine rice, for serving
Directions:
Heat a skillet over medium heat. Add the green curry paste, along with a few spoonfuls of coconut cream from the top of the coconut milk can, and cook for 1 minute. Add the chicken strips, then add the remaining coconut milk, sugar, fish sauce, and kaffir lime leaves. Turn heat down to medium low and simmer for 15 minutes until the chicken is cooked through. Add the snow peas, zucchini, baby corn, and bell peppers, and cook for 5 minutes until just tender. Garnish with fresh thai basil or cilantro, then serve with jasmine rice. Enjoy!
DISCLAIMER: I am participating in a sponsored campaign hosted by Nexium 24HR. I received compensation for this post. While all opinions stated are my own, I make no claims about Nexium 24HR as a product or its effectiveness.
#HesitationFree #ad #Nexium24HR
