Introduction: Spicy Thai Green Curry With Chicken

I have always been a huge fan of Thai cuisine and never dreamed of preparing it at home, but I found few recipes in you tube and tried many recipes and came up with this recipe to suit my taste buds. This recipe so quick, spicy and a little bit sweet and the lingering after feel on the tongue is pleasant. Please note, I have used store bought Thai green curry paste, as where I live I could not find all the ingredients to prepare the paste from scratch. I used the brand "Maesri green curry paste" which I ordered from Amazon and the final product just tasted awesome and restaurant like.

Also I was not able to create a photo collage as my Picasa was not working and also after trying various other online tools, I just uploaded the photos one after the other in the instructions. I apologize and please please advice me on which tool I can use in future to create and upload collages easily.


Serves 4

Total Preparation time : 15-20 minutes

  • 1 ¾ cup coconut milk, divided

  • 50 g green curry paste (about 3 Tbsp)

  • 1 cup water or chicken stock

  • 1 lb chicken breast, boneless, skinless, cut into 1-inch pieces

  • 2 Tbsp palm sugar, finely chopped or any kind of sugar will do

  • 1 cup desired vegetables, I am using cauliflower, green bell pepper, carrot and green onion


  • In a wide pan, Reduce ¾ coconut milk until thick and the coconut oil starts to separate from the coconut


  • Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until the paste is aromatic and has thickened.

  • Add coconut milk, water or chicken stock, palm sugar and 1 Tbsp fish sauce or oyster sauce (optional); bring to a boil over high heat

  • Add chicken and cook covered until chicken is 70% done, about a minute. Add vegetables and bring to a boil; remove from heat. Taste and add more fish sauce or oyster sauce as needed. Serve hot with jasmine rice :)

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