International Cuisine
Authentic Thai Green Curry Chicken with Red Rice Recipe
Thai Green Curry with Chicken & Red Rice Recipe
Indulge in the comforting, vibrant flavors of Thai cuisine with this Thai Green Curry with Chicken & Red Rice recipe. This aromatic dish blends the heat of fresh green chilies and the fragrance of lemongrass, creating a creamy, savory curry that perfectly complements tender chicken and crunchy vegetables. Paired with red matta rice, this one-pot meal is hearty, flavorful, and satisfying. Whether you’re serving it for a cozy family lunch or a dinner gathering, this Thai-inspired recipe will surely leave a lasting impression on your taste buds.
Ingredients
For the Thai Green Curry Paste:
| Ingredient | Quantity |
|---|---|
| Lemongrass | 5 stalks |
| Green Chillies | 5 fresh Thai bird chilies, chopped |
| Coriander (Dhania) Leaves | 1/4 cup, chopped |
| Basil Leaves | 3 sprigs |
| Coriander (Dhania) Seeds | 1 tbsp, whole roasted |
| Cumin Seeds (Jeera) | 1 tsp, roasted |
| Whole Black Peppercorns | 5 whole |
| Onion | 1 large, roughly chopped (or 1/4 cup spring onions) |
| Garlic | 3 cloves, peeled |
| Ginger | 1 inch, peeled and chopped |
| Salt | To taste |
For the Thai Green Curry:
| Ingredient | Quantity |
|---|---|
| Chicken Breasts | 300 grams, cut into bite-sized pieces |
| Ginger | 2 inches, sliced |
| Button Mushrooms | 8, quartered |
| Carrots (Gajjar) | 2, thinly sliced |
| Coconut Milk | 400 ml, unsweetened |
| Thai Green Curry Paste | 3 tbsp |
| Lukewarm Water | 1 cup (or vegetable stock) |
| Brown Sugar (Demerara Sugar) | 1 tbsp |
| Basil Leaves | 1 sprig (or kaffir lime leaves) |
| Salt | To taste |
| Oil | 1 tsp |
| Red Matta Rice | 1 cup |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 30g |
| Carbohydrates | 55g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 600 mg |
| Sugar | 8g |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Serves: 4-6 servings
Instructions
Step 1: Prepare the Thai Green Curry Paste
- Prepare the ingredients: Begin by gathering all the ingredients for the green curry paste. Take the lemongrass, green chilies, coriander leaves, and basil leaves. Chop these ingredients finely, and set them aside.
- Grind the spices: In a dry pan over medium heat, toast the coriander seeds, cumin seeds, and black peppercorns until aromatic (about 2 minutes). Once toasted, let them cool slightly before grinding them into a fine powder using a spice grinder or mortar and pestle.
- Blend the paste: In a food processor or blender, combine the chopped lemongrass, green chilies, coriander leaves, basil, garlic, ginger, and the ground spices. Add a pinch of salt and blend until the mixture forms a smooth paste. You can add a little bit of water if needed to help blend the ingredients together.
Step 2: Cook the Chicken and Vegetables
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces. Heat 1 teaspoon of oil in a large, deep pan or wok over medium heat. Add the chicken pieces and sauté for about 5-7 minutes, until they turn golden brown on the outside. Remove the chicken from the pan and set it aside.
- Cook the vegetables: In the same pan, add sliced ginger, quarter button mushrooms, and thinly sliced carrots. Stir-fry the vegetables for about 3 minutes until they are slightly softened.
Step 3: Prepare the Green Curry
- Create the curry base: In the same pan, add the green curry paste and sauté it for about 2-3 minutes until fragrant. This will help release the essential oils and flavors from the paste.
- Add the coconut milk and water: Pour in the coconut milk and lukewarm water (or vegetable stock). Stir to combine everything well. Add brown sugar and salt to taste. Bring the mixture to a gentle simmer over medium heat.
- Cook the chicken: Return the cooked chicken pieces to the pan. Let the curry simmer for about 15 minutes until the chicken is cooked through and tender.
- Final touches: Add the basil leaves or kaffir lime leaves to the curry for a burst of aromatic freshness. Simmer for another 2-3 minutes. Taste and adjust the seasoning with more salt if necessary.
Step 4: Cook the Red Rice
- Cook the rice: While the curry is simmering, cook the red matta rice according to the package instructions. Typically, it’s cooked in 2 cups of water for about 25-30 minutes, depending on the brand. Fluff the rice with a fork once it’s cooked.
Step 5: Serve
- Plate the dish: Serve the Thai Green Curry over a bed of hot red matta rice. Garnish with additional fresh basil leaves or a squeeze of lime juice for extra zing, if desired. Pair it with a side of steamed vegetables or a fresh Thai salad for a complete meal.
Tips & Variations:
- Vegetarian Version: To make this curry vegetarian, you can substitute the chicken with tofu or your favorite vegetables like cauliflower, zucchini, or sweet potatoes.
- Spice Level: Adjust the spice level by increasing or decreasing the number of green chilies used in the curry paste. If you prefer a milder version, use fewer chilies.
- Stock Option: For a richer flavor, use vegetable or chicken stock instead of water in the curry base.
This Thai Green Curry with Chicken & Red Rice recipe is a perfect balance of heat, creaminess, and savory flavors. The homemade curry paste makes it a truly authentic dish that’s sure to become a favorite in your household. Whether you’re a seasoned Thai food lover or a newcomer to the cuisine, this recipe offers an easy and satisfying way to bring the bold, aromatic flavors of Thailand into your kitchen. Enjoy!
