Green Curry Chicken

Thai green curry chicken

This extraordinary recipe was adapted from Jane Rodmell's excellent book, Cottage Life's More Summer Weekends Cookbook (Cottage Life). Thai green curry paste turns chicken into a fiery treat--and you can make it as spicy as you like by varying the amount of paste. Rodmell created feverishly hot 'n' spicy chicken wings while we used breasts.
Preparation time 5 minutesBarbecuing Time 26 minutesMarinating Time 4 hours
Makes 4 to 6 servings


* 14 oz ( 398 mL) can coconut milk
* 1 to 2 tbsp ( 15 to 30 mL) green curry paste
* 1/2 tsp ( 2 mL) salt
* 6 chicken breasts, bone in and skin on
* Directions
* Nutrition

1. In a small bowl, stir coconut milk with curry paste and salt. Place chicken in a large resealable plastic bag or bowl. Pour coconut mixture overtop. Seal tightly and refrigerate at least 4 hours or overnight.
2. When ready to barbecue, grease grill and preheat barbecue to medium-high. Remove chicken from marinade. Reserve excess marinade. Grill chicken, skin-side down, with lid closed for 6 minutes. Turn chicken and baste with marinade, then discard. Continue grilling for 20 to 25 more minutes, turning several times, until chicken feels springy when pressed. If chicken begins to burn, reduce heat to medium. To bake chicken, preheat oven to 400F (200C). Remove chicken from marinade, reserving excess, and bake skin-side up on a foil-lined tray until chicken feels springy when pressed, from 25 to 35 minutes. Baste with marinade halfway through, then discard. Remove chicken from oven, pour pan drippings overtop and serve.

* Hot wings

Prepare above recipe, but use 3 pounds (1.5 kg) chicken wings. Follow marinating instructions, then spread wings out on a baking sheet, making sure they do not overlap. Bake in a preheated 400F (200C) oven for 40 minutes, turning wings over and basting halfway through. Or grease grill and preheat barbecue to medium-high. Grill with lid down for 15 minutes. Then turn wings, baste with marinade and grill 15 more minutes.

Nutrients per serving

* 30.7 g protein
* 21 g fat
* 1.6 g carbohydrates
* 2.2 mg iron
* 15 mg calcium
* 218 mg sodium
* 320 calories
Thai recipe name pronunciation Green Chicken Curry it a favored dish from Central Thailand, and visitors to Thailand love it because it not too spicy and easy on the palet. A good meal for an evening dinner, here it is cooked with chicken legs but you can use chicken breast instead if preferred. I recommend corn fed chicken, it has much more flavour and a softer texture. There are lots of herbs & spices in the sauce, in old times these would be prepared by hand, luckily today thats not necessary, your local Asian supermarket stocks green curry sauce all ready to use. Note, you can eat the herbs too.
Originally from central Thailand, this is low to medium hot.

Ingredients for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Thai Green Curry Chicken


1. 1 stalk fresh lemongrass
2. One 3 1/2 - to 4-pound chicken, cut into 8 pieces
3. Salt and freshly ground pepper
4. 1 tablespoon vegetable oil
5. 4 cups unsweetened coconut milk (from 3 cans)
6. 2 tablespoons Thai green curry paste
7. 2 kaffir lime leaves, or 1 teaspoon freshly grated lime zest
8. 1/2 cup chicken stock or canned low-sodium broth
9. 2 tablespoons fish sauce (nam pla)
10. 1 poblano chile, seeded and minced
11. 2 tablespoons finely chopped basil, preferably Thai
12. 2 tablespoons finely chopped cilantro
13. Steamed jasmine rice, for serving


1. Peel the tough outer leaves from the lemongrass and discard the top two-thirds. Mince the tender white bulb.
2. Season the chicken with salt and pepper. Heat the oil in a large enameled cast-iron casserole. Add the chicken, in batches if necessary, and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes. Transfer the chicken to a platter.
3. Add the coconut milk to the casserole and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook over moderately high heat until reduced to 3 cups, about 15 minutes. Stir in the curry paste and simmer over moderate heat for 5 minutes. Return the chicken to the casserole along with any accumulated juices. Add the lemongrass, lime leaves, stock and fish sauce, cover partially and simmer over low heat until the chicken is just cooked through, about 30 minutes.
4. Add the poblano, basil and cilantro to the chicken, cover partially and cook over low heat for 10 minutes longer. Serve right away with jasmine rice.