Thai Green Curry with Chicken

By Peter Steen Høgenhaug
July 27, 2014
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Thai Green Curry with Chicken

Author Notes: It doesn't get any better than this. A simple, fast dish with lots of flavor and strength.Peter Steen Høgenhaug

Serves: 2

Chicken velveting

  • 1 tablespoon rice wine or gin
  • 1 tablespoon cornstarch
  • 1/4 teaspoon white pepper
  • 2 egg whites
  • 1 pound chicken breast
  1. Whip all ingredients but the chicken in a bowl.
  2. Cut the chicken in large pieces or strips and put it in a bowl. Cover it in the mix and leave for 20-30 minutes.
  3. TIP: The velveting method is great for tenderizing chicken pieces in other dishes as well — try adding some spices to suit your needs. It also works with other types of meat, such as pork or beef, they just need to be left en the mix a little longer.

Green curry

  • sesame oil
  • 2 garlic cloves, sliced
  • 2 tablespoons green curry (home made or from store)
  • 500 milliliters coconut milk
  • 2-4 tablespoons palm sugar (or brown sugar)
  • 1-2 tablespoons fish sauce
  • 1.5 pounds vegetables (e.g. red onions, peppers, chili, sugar snaps, broccoli, etc. — whatever you like)
  • handfuls basil leaves
  • handfuls cilantro
  • 4 lime wedges
  1. Heat the sesame oil in a wok or deep pan, and add the sliced garlic.
  2. When the curry starts to lose color, add the coconut milk one tablespoon at a time, and stir it in. When you've added about 5 tablespoons, pour in the rest, and give it a good stir and bring it to a boil.
  3. Serve over rice or noodles, lime wedges, and top with chopped cilantro.
  4. TIP: This dish works just as well with pork or beef.

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