Back to MeatDishes

Home Page

Green Curry Chicken (Thailand)

Another rich and aromatic meat sauce dish. How can you go wrong with such a delicious combination?

Ingredients
(Serves 6)
1 roasting chicken
4 cups coconut cream
4 tablespoons of thai basil or coriander (finely chopped)
2 tablespoons of fish sauce
2 citrus leaves
1 teaspoon of salt
2 tablespoons green chili (finely chopped and remove seeds if you want a milder heat)
3 tablespoons green curry paste (see the Sauces page for a genuine recipe)

Divide the chicken into pieces. Heat one cup of coconut cream in heavy saucepan, stirring constantly until it comes to a boil. Lower the heat and continue to cook, stirring occasionally, until the cream thickens and oil bubbles around it. By this time it should be reduced to a quarter of the original size. Add the curry paste and fry the rich, oily cream for about five minutes, stirring constantly. The curry paste will smell cooked and oil will separate from it when it is ready.

Add the pieces of chicken and cook over a medium heat, stirring frequently and turning the pieces, for around fifteen minutes. The chicken will change color and have a cooked appearance.

Add the remaining coconut cream, citrus leaves, salt and fish sauce and stir while the cream comes to the boil. Turn heat to low and allow it to simmer uncovered for 35/45 minutes or until the chicken is well cooking and tender and the gravy rich and oily. Stir in the copped fresh chilies and herbs, simmer for five minutes longer, then turn into a serving dish and serve with white rice.